gluten-free | vegetarian
+ gluten-free baking flour blend + whey protein powder + pumpin pie spice + baking soda + fine salt + pumpkin puree + brown sugar + eggs + olive oil + pure maple syrup + pure vanilla extract + raw green pepitas
Mix together the dry ingredients, add the wet ingredients and mix well.
Divide batter among 12 cups in a muffin tin. Sprinkle with chopped pepitas.
Bake for 18-20 minutes in a 375* oven. Remove from the oven and let cool a few minutes before transferring to a wire rack.
Let cool completely before serving.
Can sub in regular all-purpose flour if gluten-free is not needed.
Can sub out whey protein powder for plant-based protein powder for dairy-free muffin option!
A delicious and moist pumpkin muffin makes for a nutritious addition to breakfast or a healthy family-friendly snack.