pumpkin protein muffins

with pepita seeds

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

INGREDIENTS

Mix together the dry ingredients, add the wet ingredients and mix well. 

STEP 1:

Divide batter among 12 cups in a muffin tin. Sprinkle with chopped pepitas.

STEP 2:

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.

STEP 3:

Let cool completely before serving.

STEP 4:

Can sub in regular all-purpose flour if gluten-free is not needed.

SWAPS:

Can sub out whey protein powder for plant-based protein powder for dairy-free muffin option!

SWAPS:

A delicious and moist pumpkin muffin makes for a nutritious addition to breakfast or a healthy family-friendly snack.

HEALTHY BREAKFAST

GIVE THIS RECIPE A TRY!