Ingredients
Scale
- 1.5 cups oat flour
- 1 cup 100% pure pumpkin puree
- 2 scoops vanilla whey protein powder
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners. If using liners, a light spritz of oil inside the liners can help the muffins release more easily.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and maple syrup. Stir until the mixture is completely smooth and the eggs are fully incorporated.
- Add the oat flour, vanilla protein powder, baking soda, baking powder, pumpkin pie spice, and salt to the bowl. Use a spatula to gently stir the ingredients together until just combined. Be careful not to overmix, as this can make the muffins dense.
- If you are using dark chocolate chips or nuts, gently fold them into the batter. This ensures even distribution throughout the muffins.
- Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. You can use an ice cream scoop to make this process cleaner and more consistent.
- Place the tin in the center rack of the oven and bake for 20 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 32 minutes
- Diet: High-Protein, Gluten-Free, Vegetarian