High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
Kickstart your day with High Protein Pumpkin Muffins, a gluten-free breakfast made with almond flour and pumpkin puree. Ready in under 30 minutes, these Pumpkin Protein Muffins are ideal for busy mornings, post-workout snacks, or meal prep.
Ingredients
- 3/4 cup canned pumpkin puree
- 3 large eggs
- 3/4 cup smooth nut butter
- 1 tsp pure vanilla extract
- 1/3 cup coconut sugar
- 3/4 cup ground almond flour
- 1/2 cup vanilla-flavored protein powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice blend or ground cinnamon
- 1/2 cup semisweet chocolate chips or chopped chocolate bar
Instructions
Preheat Oven
- Set oven to 350°F (175°C) and spray a 12-cup muffin pan with nonstick spray to prepare for baking.
Mix Wet Ingredients
- Whisk ¾ cup pumpkin puree, 3 eggs, ¾ cup nut butter, and 1 tsp vanilla extract in a large bowl until smooth and blended.
Add Dry Ingredients
- Stir in ⅓ cup coconut sugar, ¾ cup almond flour, ½ cup protein powder, 1 tsp baking soda, and 1 tsp pumpkin pie spice until a thick batter forms.
Fold in Chocolate Chips
- Gently fold ½ cup chocolate chips into the batter, ensuring even distribution without overmixing for tender High Protein Pumpkin Muffins.
Fill Muffin Pan
- Scoop batter into the muffin pan, filling each cup nearly to the top. Sprinkle extra chocolate chips for a bakery-style finish.
Bake Muffins
- Bake for 13-14 minutes, until a toothpick inserted in the center comes out clean. Watch to avoid overbaking.
Cool and Serve
- Cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature for a wholesome treat.