Pumpkin Protein Muffins (Small Batch)
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup oat flour
- 1/4 cup vanilla protein powder
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with 6 paper liners or grease well.
2. In a large bowl, whisk together pumpkin puree, almond milk, maple syrup, and egg until smooth.
3. In another bowl, combine oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
5. Fold in chopped walnuts if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 160 kcal | Servings: 6 muffins
Tips:
Use canned pumpkin puree for consistent moisture and flavor.
Avoid overmixing the batter to keep muffins tender and fluffy.