Protein Pumpkin Muffins

These protein pumpkin 🍁spice muffins are easy to make and will definitely satisfy your morning pumpkin spice craving without a trip to Starbucks 😉

Pumpkin is a rich source of beta carotene, a potent antioxidant that helps with immune function, vision, and skin health!

I used coconut sugar to impart added sweetness and nutrition since it contains iron, zinc, calcium, and potassium, along with polyphenols and antioxidants. But use any sweetener you’d like! 🥰

Adding protein powder to this recipe🥣 is crucial for promoting feelings of fullness so you can focus on being the boss 👩‍💼you are and not hunger pangs 👏

Enjoy these with your morning coffee ☕️ and let me know what you think in the comments 👇

Here’s what you’ll need:

Yields: 12 muffins

• 2 cups pumpkin (1 sugar pumpkin or 16 oz canned pumpkin will do)

• 2 eggs

• 1/4 cup olive oil

• 1/2 cup coconut sugar

• 1/4 cup maple syrup

• 1 tsp vanilla

• 1 1/4 cups gluten-free flour

• 1/2 cup protein powder

• 1 tsp cinnamon

• 2 tsp pumpkin spice

• 1/4th tsp salt

• Avocado oil spray

Directions:

Mix wet ingredients (along with coconut sugar) in a food processor, standing mixer, or bowl. In a separate bowl, mix dry ingredients with a whisk. Add wet ingredients to dry. Add heaping spoonfuls to greased silicone muffin liners. Bake in a 375-degree Fahrenheit oven for 18-20 minutes or until golden brown.

TIPS:

To make vegan, use flax eggs using a 3:1 ground flax to water ratio.

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