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Pumpkin Protein Muffins in a metal tray

Pumpkin Protein Muffins

Satisfy your pumpkin spice craving with these Pumpkin Protein Muffins, they are the perfect guilt-free fall treat!

Course Breakfast, Protein, Snack
Cuisine American
Keyword protein muffins, pumpkin spice
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 205 kcal
Author One Clever Chef

Ingredients

Dry Ingredients

  • 2 cups rolled oats Bob's Red Mill Gluten-Free
  • 3/4 cup pitted dates
  • 1 cup vanilla whey protein powder
  • 1 tsp baking powder
  • 3 tsp pumpkin spice

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 2 eggs
  • 1/2 cup coconut oil melted

Optional Toppings

  • rolled oats
  • pumpkin seeds

Instructions

  1. Preheat oven to 350F

  2. Grease a 12-muffin pan with cooking spray or use muffin liners.

  3. Make the oat flour. Add 2 cups Bob's Red Mill Gluten-Free Rolled Oats and 3/4 cups pitted dates to your blender container (preferably a high-velocity blender, refer to the notes section to see which one I use). Blend at full speed (gradually increasing) for 30-45 seconds, or until it turns into a fine flour.

  4. Add the rest of the dry ingredients. Add the 1 cup vanilla whey protein powder isolate, 1 tsp baking powder, and 3 tsp pumpkin spice. Pulse a few times, until the ingredients are well blended. Transfer to a large mixing bowl. (Scrape out what stuck to the blender container, using a plastic or wooden tool)

  5. Blend the liquid ingredients. Add 2 eggs, 1/2 cup melted coconut oil, 1/2 cup unsweetened almond milk, and 1 cup pumpkin puree to the blender container. Blend at full speed (gradually increasing) for 30-45 seconds, or until very smooth.

  6. Finishing the Batter. Make a well in the center of your dry ingredients and slowly incorporate the liquid mixture, gently mixing. Do not over-mix. Lumps and some unmixed flour into your batter is fine.

  7. Pour the batter equally into your 12-muffin pan. Optional: Sprinkle some rolled oats and pumpkin seeds on top.

  8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Notes

Nutrition Information is a rough estimated calculated without the use of any toppings.

The Blender I use for my recipes.