Description
Hearty Power Pumpkin Protein Muffins deliver nutritious fall flavors packed with muscle-building ingredients. Healthy breakfast seekers and fitness enthusiasts will savor these simple, protein-rich treats perfect for quick morning energy.
Ingredients
Scale
- 3 eggs
- 1 ½ cups (360 mL) gluten-free rolled oats
- ¾ cup (180 mL) canned pumpkin (100% pure, not pie filling)
- ½ cup (120 mL) vanilla protein powder (50 g)
- 1 tsp vanilla extract
- 3 tbsps maple syrup
- ¼ cup (60 mL) coconut oil, melted
- ½ cup (120 mL) dark chocolate chips (dairy-free for vegan option)
- 2 tsps pumpkin spice seasoning
- ½ tsp sea salt
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Preparation: Preheat oven to 350°F (175°C) and prepare a muffin tin with silicone liners or cooking spray.
- Blending: Combine oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil in a high-powered blender. Pulse on high speed until oats are finely ground and batter becomes completely smooth.
- Chocolate Integration: Fold chocolate chips into the blended mixture, ensuring even distribution throughout the batter.
- Filling: Distribute batter evenly into 12 muffin cups, filling each approximately 3/4 full. Optionally, garnish the top of each muffin with additional chocolate chips for enhanced visual appeal.
- Baking: Place muffin tin in the preheated oven and bake for 15 minutes, or until muffins develop a golden-brown exterior and a toothpick inserted into the center comes out clean.
- Cooling: Allow muffins to rest in the pan for 10-15 minutes to set, then transfer to a wire cooling rack to reach room temperature before serving or storing.
Notes
- Blend Thoroughly: Process ingredients on high speed until oats become ultra-fine and batter looks completely smooth for the best texture.
- Fill Smartly: Never overfill muffin cups; keep batter at 3/4 level to allow proper rising and prevent messy overflow during baking.
- Cool Correctly: Let muffins rest in the pan for 10-15 minutes before transferring to a wire rack, which helps them set and prevents crumbling.
- Storage Tip: Store cooled muffins in an airtight container at room temperature for 3-4 days or refrigerate for up to a week to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 145
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg