Description
These muffins combine whole wheat flour, pumpkin puree, and protein powder for a cozy, nutritious fall breakfast. They bake in under 30 minutes and make a healthy grab-and-go option.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Whisk together flour, protein powder, baking soda, baking powder, salt, and spices in a bowl.
3. In another bowl whisk pumpkin puree, coconut sugar, eggs, coconut oil, almond milk, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined.
5. Stir in optional mix-ins if using.
6. Divide batter among muffin cups, filling each three quarters full.
7. Bake for 18 minutes or until a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 40
Keywords: whole wheat, pumpkin spice, protein muffins, healthy breakfast, gluten free, fall recipes, easy muffins, meal prep