Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate medium bowl, mix the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Tip 1: For extra texture and flavor, fold in 1/2 cup of chocolate chips or chopped nuts into the batter.
Tip 2: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, as the filling has added sugars and spices that will alter the recipe.
Tip 3: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Tip 2: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, as the filling has added sugars and spices that will alter the recipe.
Tip 3: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
