Protein Pumpkin Muffins

Do you have a picky eater, or as I like to say someone who is still learning to like a variety of foods? Are you looking to pack in the nutrients in a delicious muffin? Do you love all things pumpkin, apples, and fall? These muffins are easy to make, with all the ingredients going in one bowl. I love to pack them in my girls’ school snack or they make an easy breakfast served with eggs or an after dinner treat.

I like to add a scoop of unflavored protein powder for an extra protein boost. Many protein powders are made with tons of ingredients, so definitely make sure you read the label and find a simple and clean version. I use and reccommend Be Well By Kelly protein powders. She has a vegan and animal based line. I love that her protein powders are made with 1-3 simple ingredients and are sustainably sourced.

I hope you and your family like these Protein Pumpkin Muffins as much as we do. Give them a try and let me know what you think! If you are looking for other nutrient dense muffins check out Spinach Chocolate Chip Muffins and Sweet Potato Chocolate Chip Muffins.

Ingredients:

1 cup pumpkin puree

1/3 cup unsweetened apple sauce

2 eggs

¼ cup avocado oil

2 teaspoons vanilla extract

¼ cup coconut sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 ½ teaspoon pumpkin pie spice

1 scoop unflavored protein powder

1 cup gluten free flour

¾ cup rolled oats (look for certified gluten free if that is important to you)

¼ cup dark chocolate chips

Directions:

1.     Preheat oven to 375 F. Line muffin tin with paper liners or grease with avocado oil spray.

2.     Add pumpkin puree, apple sauce, eggs, oil, vanilla, and sugar in a medium bowl.  Mix together until well combined.

3.     Add baking powder, baking soda, salt, pumpkin pie spice, and protein powder to the pumpkin mixture.  Mix until combined.

4.     Then add flour and oats. Mix until combined, but don’t over mix as muffins can become dense.

5.     Lastly, fold in chocolate chips.

6.     Scoop the batter into 12 muffin cups, about ¾ the way full.

7.     Bake until tops of the muffins are golden brown, between 20-22 minutes.  Use a toothpick to place in the middle to see if it comes out clean.

8.     Cool and store in the fridge or freeze.

9.     Enjoy!

Substitutions:

Have fun experimenting! 

Try substituting pumpkin for sweet potato or butternut squash.

Try substituting apple sauce for mashed ripe banana.

Please note, I have not tried those substitutions with this recipe but I have found them to be interchangeable in other recipes.