Pumpkin Protein Muffins

Pumpkin Protein Muffins: A Healthy Fall Treat

Fall flavors are irresistible, and these Pumpkin Protein Muffins combine the warm, cozy taste of pumpkin spice with a boost of protein to fuel your day. Whether you’re looking for a quick breakfast, a post-workout snack, or a guilt-free treat, these gluten-free muffins are the perfect choice. Plus, they’re easy to make and packed with wholesome ingredients. Let’s dive into the recipe!

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup vanilla protein powder (50g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 teaspoons pumpkin spice seasoning
• 3/4 cup canned pumpkin (100% pure, not pie filling)
• 3 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup dark chocolate chips (use dairy-free for a vegan option)

Directions:

1. Preheat the Oven:
   Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with silicone muffin liners. Set aside.
2. Blend the Ingredients:
   In a blender, combine all the ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, sea salt, pumpkin spice seasoning, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth.
3. Add the Chocolate Chips:
   Stir the dark chocolate chips into the blended batter.
4. Fill the Muffin Tin:
   Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. If desired, sprinkle extra chocolate chips on top for added indulgence.
5. Bake to Perfection:
   Bake the muffins for about 15 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Let the muffins cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12 muffins
• Calories: 220 kcal per muffin

Why You’ll Love These Pumpkin Protein Muffins:

• Healthy and Wholesome: These muffins are made with gluten-free oats and packed with protein from the vanilla protein powder. The addition of pure pumpkin provides a rich source of vitamins and fiber.
• Protein-Packed: Each muffin contains a good amount of protein, making them ideal for a post-workout snack or a quick on-the-go breakfast that keeps you full.
• Naturally Sweetened: The maple syrup adds just the right amount of natural sweetness, complemented by the rich flavor of dark chocolate chips.
• Vegan-Friendly Option: By using dairy-free chocolate chips, these muffins can easily be made vegan.

Baking Tips:

• Blender Method: Blending the oats into a smooth batter helps achieve a light and fluffy texture, but make sure to blend long enough so that the oats are finely ground.
• Extra Chocolate Chips: For an added touch of decadence, sprinkle a few extra chocolate chips on top before baking.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They’re easy to grab and reheat whenever you’re craving something sweet and nutritious.

These Pumpkin Protein Muffins are perfect for the fall season, combining the warmth of pumpkin spice with the nutrition you need to stay energized. Whether you enjoy them as a snack or breakfast, they’re sure to become a favorite. Enjoy!

Pumpkin Protein Muffins

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 12 1x

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Description

These Pumpkin Protein Muffins are the perfect blend of fall flavors and healthy ingredients. Packed with protein from oats and protein powder, they make a great breakfast or snack option that keeps you full and energized. The addition of dark chocolate chips provides a decadent, rich touch that complements the warm spices of pumpkin.

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Ingredients

Scale 1x2x3x

1 1/2 cups gluten-free rolled oats
1/2 cup vanilla protein powder (50g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons pumpkin spice seasoning
3/4 cup canned pumpkin (100% pure, not pie filling)
3 eggs
1 teaspoon vanilla extract
3 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 cup dark chocolate chips (use dairy-free for a vegan option)

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Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners. Set aside.
In a blender, add all ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth.
Stir in the chocolate chips.
Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
Bake for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 220