Pumpkin Protein Muffins
Pumpkin Protein Muffins are easy to make, moist and delicious. These gluten free muffins make the perfect breakfast, snack or dessert!
Ingredients
- 1 cup pumpkin purée - Not pumpkin pie mix!
- 2 eggs at room temperature
- ⅓ cup coconut sugar - You can substitute cane sugar.
- ½ teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup vanilla whey protein powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten free)
- 1 pinch salt
- 1 teaspoon pumpkin pie spice
- ⅓ cup dark chocolate chips
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- Then, add the pumpkin purée, eggs, coconut sugar and vanilla extract into a bowl and whisk.
- Next, add in the almond flour, protein powder, baking soda, baking powder, pumpkin pie spice and salt. Combine with a rubber spatula. When the almond flour is almost all mixed in, fold in the chocolate chips. Don't over mix the batter. Mix until just combined.
- Spoon the batter into the liners with a large cookie scoop. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.
Nutrition Facts
Pumpkin Protein Muffins
Amount Per Serving
Calories 156
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.003g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Cholesterol 37mg12%
Sodium 145mg6%
Potassium 104mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 3218IU64%
Vitamin C 1mg1%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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