Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (or blended rolled oats)
- 2 scoops (approx. 60g) vanilla or unflavored protein powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/3 cup dark chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray to ensure the muffins don’t stick.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract. Stir until the mixture is smooth and the eggs are fully incorporated.
- In a separate medium bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Make sure there are no large lumps of protein powder remaining.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stir until just combined, being careful not to overmix. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups. They should be filled about three-quarters of the way to the top. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before eating or storing.
- Cook Time: 30 minutes
- Diet: Gluten-Free