Ingredients
Scale
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 2 large eggs
- 1/2 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (blend rolled oats until they look like flour)
- 2 scoops (about 60g) vanilla or unflavored protein powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it lightly with a non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk these together until the mixture is smooth.
- In a separate medium bowl, whisk the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients. Use a spatula to fold them together until just combined. Do not overmix.
- If you are using chocolate chips or walnuts, gently fold them into the batter now.
- Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full.
- Bake for 18 to 22 minutes. You can check if they are done by inserting a toothpick into the center; it should come out clean.
- Remove the tin from the oven and let the muffins cool for about 5 to 10 minutes before moving them to a wire rack.
- Cook Time: 30 minutes