+ gluten-free flour blend + whey protein powder + pumpkin pie spice + baking soda + fine salt + pumpkin puree + brown sugar + eggs + olive oil + maple syrup + pure vanilla extract + raw pepita seeds
In a large bowl, combine the flour, protein powder, pumpkin pie spice, baking soda, and salt.
In another bowl, combine the pumpkin, brown sugar, eggs, oil, maple syrup, and vanilla. Pour the wet ingredients into the dry ingredients and stir.
Evenly divide the batter among 12 cups in a muffin tin. Sprinkle chopped pepitas over batter of each.
Bake for 18-20 minutes. Remove from oven and let cool a few minutes before transferring to wire rack to cool completely.
Serve as part of a healthy breakfast of an afternoon snack.
A delicious, moist pumpkin protein muffin recipe with added nutrition from whey protein powder. The flavor and texture are so good, plus they're made with less sugar.
Starbucks pumpkin bread in muffin form (with less sugar!)