Description
These golden muffins deliver tender crumb and warming cinnamon-ginger notes, enriched with pumpkin puree and vanilla protein. Each bite feels cozy yet energizing for morning fuel.
Ingredients
- 1 cup pumpkin puree
- 1 cup whole wheat flour
- 1/2 cup vanilla protein powder
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl whisk together eggs, pumpkin puree, milk, melted coconut oil, and vanilla extract until smooth.
- Stir in the coconut sugar until fully incorporated.
- In a separate bowl whisk flour, protein powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a pre-mixed pumpkin spice blend instead of individual spices for a shortcut.
- Adjust sweetness by reducing or increasing the amount of coconut sugar.
- Store baked muffins in an airtight container at room temperature for up to 3 days.
- Freeze leftover muffins in a sealed bag and thaw at room temperature before serving.