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 whey 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 lightly grease the cups 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 until the mixture is smooth and well combined.
- Sift the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt into the bowl with the wet ingredients. Gently stir with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- If you are using chocolate chips or walnuts, gently fold them into the batter. This adds a nice texture and extra flavor to every bite.
- Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Cook Time: 30 minutes
- Diet: Vegetarian, Vegan option