Pumpkin Protein Muffins
Ingredients
Dry Ingredients
-
1¼
cups
gluten-free baking flour blend
-
½
cup
whey protein powder
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
baking soda
-
½
teaspoon
fine salt
Wet Ingredients
-
1
15-oz can
pumpkin puree
-
½
cup
coconut sugar
-
2
large
eggs
-
¼
cup
olive oil
-
¼
cup
pure maple syrup
-
1
teaspoon
pure vanilla extract
Toppings
-
to taste
raw green pepitas (pumpkin seeds)
Instructions
- Preheat the oven to 375℉ and prepare a 12-cup muffin tin with cooking spray.
- In a large bowl, mix the dry ingredients together.
- In another bowl, combine the wet ingredients and mix well.
- Pour the wet mixture into the dry ingredients and mix until incorporated.
- Distribute the batter evenly into the muffin cups and sprinkle with pepitas.
- Bake for 18 to 20 minutes, then cool slightly before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
176
Total fat
5g
Total carbohydrates
25g
Total protein
7g
Sodium
226mg
Cholesterol
24mg
You might also like