Outrageously Good Pumpkin Protein Muffins
Fluffy pumpkin protein muffins packed with 10g of protein and made with real pumpkin puree, collagen peptides, and flaxseed meal for a boost of fiber and omega-3s. These gluten-free protein pumpkin muffins are easily made dairy-free and make the perfect, nourishing breakfast or snack!
Servings 10 servings
Calories 285cal
Ingredients
- Wet ingredients
- 1 cup (240 grams) pumpkin puree
- ⅓ cup (104 grams) pure maple syrup
- ¼ cup (56 grams) virgin coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup (112 grams) blanched almond flour
- 1 cup (95 grams) oat flour, gluten free if desired
- ½ cup (40 grams) vital proteins collagen peptides*
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- Mix-ins and topping
- ½ cup (90 grams) chocolate chips, plus 2 tablespoons more for sprinkling on top
- Optional: ⅓ cup chopped walnuts
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners (yes we are making 10 big muffins!). Spray the liners with nonstick cooking spray to prevent sticking
- Mix the wet ingredients: In a large bowl, add the pumpkin, maple syrup, melted and cooled coconut oil, eggs, milk and vanilla. Whisk until well combined and smooth.
- Add the dry ingredients to the same bowl: Add almond flour, oat flour, protein powder, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Mix with a wooden spoon until well combined. (Do not worry about overmixing, as these are gluten free.)
- Add the mix-ins: Fold in ½ cup of the chocolate chips and ⅓ of the walnuts, if using. Divide batter evenly into prepared liners and sprinkle on remaining chocolate chips and walnuts, if using. Bake until a tester inserted into the middle comes out clean, 23 to 28 minutes. Let cool in the muffin tin for 5 minutes, then remove muffins and transfer to a wire rack to cool completely. Sprinkle tops with flaky sea salt and drizzle with nut butter, if desired.
Notes
* A note on protein powder: I have not tested this with a different protein powder other than Vital Proteins collagen peptides, which I find great for baking. If you use a different protein powder, do so at your own risk as they may end up too chalky. I also recommend weighing the protein powder to make sure you get the most accurate results in this recipe.
To make dairy free: Use dairy free chocolate chips and dairy free milk of choice.
Nutrition
Serving: 1muffin | Calories: 285cal | Carbohydrates: 25.2g | Protein: 9.7g | Fat: 17.3g | Saturated Fat: 7.5g | Fiber: 3.6g | Sugar: 14.2g