Description

These Delicious Pumpkin Protein Muffins are a wholesome and tasty treat perfect for breakfast or a healthy snack. Packed with the warmth of fall spices and the nutrition of pumpkin and protein powder, these muffins are moist, flavorful, and easy to make. With a subtle sweetness from maple syrup and the option to add chocolate chips or nuts, they cater to a variety of tastes while providing a nourishing boost.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
1/2 cup protein powder (vanilla recommended)
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Wet Ingredients

1 cup pumpkin puree (canned or homemade)
2 large eggs
1/4 cup maple syrup
1/2 cup milk (or dairy-free alternative)

Optional Add-ins

Chocolate chips or nuts (as desired)

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Instructions

Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the rolled oats, protein powder, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
Combine wet ingredients: In a separate bowl, thoroughly mix the pumpkin puree, eggs, maple syrup, and milk until the mixture is smooth and uniform.
Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing the batter to ensure the muffins remain tender.
Add optional mix-ins: If desired, gently fold in chocolate chips or nuts to your preferred quantity at this stage.
Fill muffin tins and bake: Pour the batter evenly into the prepared muffin tins, filling each about two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled.

Notes

Ensure not to overmix the batter to maintain muffin fluffiness.
Use canned pumpkin puree for convenience or homemade for fresher flavor.
Substitute maple syrup with honey or agave syrup if preferred.
You can substitute regular milk with almond, soy, oat, or other dairy-free alternatives to suit dietary needs.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins can be frozen for up to 2 months; thaw before serving.