Pumpkin Protein Muffin Pies
Fuel your day with these nutrient-packed Pumpkin Protein Muffin Pies, a delicious fusion of seasonal flavors and wholesome ingredients. Made with creamy canned pumpkin puree, vanilla protein powder, and gluten-free almond and oat flours, these muffins strike the perfect balance between indulgence and nutrition. Naturally sweetened with maple syrup and spiced with pumpkin pie spice and cinnamon, each bite delivers cozy autumn vibes and a healthy dose of protein. Quick and easy to prepare in just 35 minutes, these muffins are perfect for meal prep, on-the-go breakfasts, or post-workout snacks. Top them off with crunchy chopped nuts for added texture, and enjoy warm or chilled! With their high protein content and naturally gluten-free ingredients, these versatile muffins are a must-try treat for pumpkin lovers everywhere.
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Recipe Information
Ingredients
- 1 cup canned pumpkin puree
- 0.75 cup vanilla protein powder
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 cup rolled oats
- 0.5 cup almond flour
- 0.25 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup chopped pecans or walnuts (optional)
- 1 as needed nonstick spray or muffin liners
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or spray with nonstick spray.
In a blender or food processor, combine the rolled oats and process until they form a fine flour-like consistency.
In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract until smooth.
Add the almond flour, oat flour (from step 2), protein powder, baking powder, pumpkin pie spice, cinnamon, and salt to the wet ingredients. Stir until the batter is evenly mixed and free of lumps.
If desired, fold in the chopped nuts for added texture and flavor.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container in the fridge for up to 5 days. These can also be frozen for longer storage and reheated as needed.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 67.5 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1125 mg | 87% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
