12g Protein Pumpkin Muffins Recipe
Soft, spiced vegan pumpkin muffins boosted with plant protein for a balanced snack or breakfast that feels indulgent yet smart.
Ingredients
- Pumpkin purée unsweetened: 1 cup
- Oat flour: ¾ cup
- Plant-based protein powder vanilla or unflavored: 3 scoops (60 g)
- Maple syrup: ¼ cup
- Unsweetened almond milk: ½ cup
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Cinnamon powder: 1 tsp
- Nutmeg powder: ¼ tsp
- Salt: a pinch
- Coconut oil melted: 2 tbsp
- Vanilla extract: ½ tsp
Instructions
- Preheat oven to 180°C and line the muffin tray with liners.
- Whisk pumpkin purée, maple syrup, almond milk, oil, and vanilla until smooth.
- Add oat flour, protein powder, baking powder, baking soda, spices, and salt.
- Mix gently until a thick, smooth batter forms.
- Divide batter evenly into muffin liners, filling each about three-quarters full.
- Bake for 20 minutes until tops set and a toothpick comes out clean.
- Cool slightly before serving.
Notes
Nutritional Values (Per Muffin)
- Calories: 210 kcal
- Total Fat: 6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 12 g
Vitamins & Minerals (Per Muffin)
- Vitamin A: 65%
- Iron: 18%
- Magnesium: 14%
- Potassium: 16%
- Vitamin B6: 15%