High-Protein Pumpkin Muffins (Print Version)
Guilt-free pumpkin muffins with plant-based protein, warming spices, and natural sweeteners for a nutritious seasonal treat.
# Ingredients:
01 -
1 cup pumpkin puree (unsweetened)
02 -
3/4 cup oat flour
03 -
1/2 cup vanilla plant-based protein powder
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2 tbsp chia seeds
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp cinnamon
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1/4 tsp ground nutmeg
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1/8 tsp ground ginger
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2 tbsp pure maple syrup
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1/4 tsp stevia or preferred low-calorie sweetener
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1/3 cup unsweetened plant-based milk or water
# Steps:
01 -
Preheat your oven to 175°C and prepare a muffin tin with liners or grease it lightly.
02 -
In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger together. Mix well until fully blended.
03 -
In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth. Ensure there are no lumps.
04 -
Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula until just combined. Be careful not to over-mix; lumps are okay.
05 -
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
06 -
Place the muffin tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
07 -
Let cool for about 10 minutes, then remove from the tin and enjoy immediately or store them in an airtight container for later.
# Notes:
01 -
Indulge in the flavors of fall with these muffins that are moist, delicious, and packed with protein while being light on calories.
02 -
Featuring the nutritious goodness of chia seeds and a hint of maple syrup, they make for a satisfying treat that keeps you energized throughout the day.