Pumpkin Protein Muffins

Whip up these delicious pumpkin protein muffins. They're high in protein, low in sugar, and perfect for a healthy fall breakfast or snack.

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5 from 1 vote

Prep Time: 15

Cook Time: 25

Course: Breakfast, Snack

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: muffins

Carbohydrates: 20g

Ingredients

1 15oz can pumpkin purée not pumpkin pie filling
3 large eggs
1/4 cup unsalted butter melted
2 tsp vanilla extract
1/2 cup coconut sugar or sugar replacement
1 1/2 cups almond flour
1 cup oats ground
1/2 cup low/no sugar vanilla protein powder
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt

Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with liners or lightly grease it with. oil.
Mix your wet ingredients in a large bowl using a whisk: pumpkin puree, eggs, melted butter, and vanilla extract.
In another bowl, combine the coconut sugar, almond flour, ground oats, protein powder, baking soda, baking powder, spices, and salt and mix to combine.
Add the dry mixture to the wet mixture. Stir until just combined. Do not overmix. Fold in optional add-ins if desired.
Divide the batter evenly among 12 muffin cups. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Optional add-ins: 1/4 cup chopped pecans, walnuts, or sugar-free chocolate chips.

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

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