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Protein Pumpkin Muffins

Print Recipe
Prep Time 45 mins
Servings 12 muffins

Ingredients

  • 1 cup pumpkin purée
  • 1/3 cup maple syrup
  • 1/2 cup almond butter
  • 1 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 cups gluten free oat flour
  • 2 scoops vanilla plant protein
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/4 cup chopped pecans for topping

Instructions

  • Preheat oven to 350°F and spray a muffin pan with coconut oil or add muffin liners.
  • In a large bowl, mix together wet ingredients — pumpkin purée, almond butter, maple syrup, non-dairy milk, vanilla extract, and apple cider vinegar — until smooth.
  • In a separate bowl, whisk together dry ingredients — oat flour, plant protein, pumpkin pie spice, salt, and baking powder.
  • Combine wet and dry ingredients until a smooth batter forms.
  • Scoop batter evenly into muffin pan and top with chopped pecans.
  • Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool before removing from the pan.