Prepared for completely candy, fluffy pumpkin muffins that pack 10g of protein and simply so occur to be gluten-free and simply dairy-free? Okay good, me too.
AK Pumpkin Week Day 3 coming in sizzling with the most effective pumpkin protein muffins sweetened with maple syrup and full of chocolate chips. I get so many questions on easy methods to add protein to baked items like breads and muffins, so I made a decision to make these pumpkin muffins additional particular with collagen peptides! I primarily based this recipe off the same one in my cookbook, which has turn into a real favourite!
Bake a few batches of those muffins, freeze some for later, and share a nourishing breakfast along with your kiddos, roommate, or any family members.
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Every thing you’ll have to make these pumpkin protein muffins
These completely fluffy muffins are simply gluten-free, dairy-free, and baked with loads of cozy spices. Right here’s what you’ll have to make them:
- Pumpkin puree: get that actual pumpkin taste, plus loads of moisture, from pumpkin puree! You need to use store-bought pumpkin puree or learn to make your personal HERE.
- Maple syrup: we’re naturally sweetening these muffins with pure maple syrup.
- Additional moisture: hold the muffins dairy-free whereas including moisture from coconut oil and dairy-free milk.
- Eggs: you’ll want 2 eggs to assist the muffins bake up correctly.
- Flours: we’re utilizing a mixture of superb blanched almond flour and oat flour to maintain the muffins gluten-free.
- Protein powder: add a pleasant enhance of protein with Important Proteins collagen peptides! See beneath for a be aware on utilizing different protein powders.
- Flaxseed meal: I like including flaxseed meal to my baked items for additional fiber and omega-3s.
- Spices: deliver out the pumpkin pie taste with cinnamon, nutmeg, ginger, and allspice.
- Baking staples: you’ll want each baking powder and baking soda, plus salt and vanilla extract for taste.
- Combine-ins & toppings: I like mixing chocolate chips into these muffins, and typically chopped walnuts for crunch. High with flaky sea salt, too, for a sweet-savory combo!
A be aware on utilizing different protein powders
Please be aware that I’ve not examined these protein pumpkin muffins with a unique protein powder aside from Important Proteins collagen peptides, which I discover nice for baking.
Should you use a unique protein powder, accomplish that at your personal threat as they might find yourself too chalky. I additionally advocate weighing the protein powder to be sure to get probably the most correct outcomes on this recipe! Please let me know what you find yourself experimenting with within the feedback!
Can I exploit a unique flour?
Sadly, no, I can’t advocate an alternative to the almond flour and oat flour on this recipe.
Can I make them vegan?
I haven’t examined this recipe utilizing an egg substitutes, however I think that 2 flax eggs would work effectively! Then keep in mind to make use of dairy-free milk, dairy-free chocolate chips, and a vegan/dairy-free protein powder.
Easy methods to make protein pumpkin bread
- Merely make the muffin batter as directed.
- Pour right into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
- Bake for 50 to 60 minutes or till a toothpick inserted into the center comes out clear. Straightforward!
Storing & freezing ideas
- To retailer: let the pumpkin protein muffins cool fully, then hold them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout summer season months).
- To freeze: wrap muffins individually in freezer-safe luggage or retailer them in a big freezer bag. While you’re able to take pleasure in them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.
Instruments you’ll want
Get all of my kitchen necessities right here!
Extra pumpkin recipes you’ll love
Get all of my pumpkin recipes right here, and my breakfast recipes right here!
I hope you’re keen on these protein pumpkin muffins! Should you make them you should definitely depart a remark and a ranking so I understand how you favored them. Take pleasure in, xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Outrageously Good Pumpkin Protein Muffins
Fluffy pumpkin protein muffins full of 10g of protein and made with actual pumpkin puree, collagen peptides, and flaxseed meal for a lift of fiber and omega-3s. These gluten-free protein pumpkin muffins are simply made dairy-free and make the proper, nourishing breakfast or snack!
Elements
- Moist substances
- 1 cup (240 grams) pumpkin puree
- â…“ cup (104 grams) pure maple syrup
- ¼ cup (56 grams) virgin coconut oil
- 2 massive eggs, at room temperature
- 2 tablespoons milk of selection
- 1 teaspoon vanilla extract
- Dry substances
- 1 cup (112 grams) blanched almond flour
- 1 cup (95 grams) oat flour
- ½ cup (40 grams) important proteins collagen peptides*
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons floor cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- Combine-ins and topping
- ½ cup chocolate chips, plus 2 tablespoons extra for sprinkling on prime
- Optionally available: â…“ cup chopped walnuts
- Flaky sea salt, for sprinkling on prime
Directions
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Preheat the oven to 350 levels F. Line a muffin tin with 10 muffin liners (sure we’re making 10 massive muffins!). Spray the liners with nonstick cooking spray to stop sticking
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Combine the moist substances: In a big bowl, add the pumpkin, maple syrup, coconut oil, eggs, milk and vanilla. Whisk till effectively mixed and easy.
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Add the dry substances to the identical bowl: Add almond flour, oat flour, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Combine with a picket spoon till effectively mixed. (Don’t worry about overmixing, as these are gluten free.)
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Add the mix-ins: Fold in ½ cup of the chocolate chips and ⅓ of the walnuts, if utilizing. Divide batter evenly into ready liners and sprinkle on remaining chocolate chips and walnuts, if utilizing. Bake till a tester inserted into the center comes out clear, 23 to twenty-eight minutes. Let cool within the muffin tin for five minutes, then take away muffins and switch to a wire rack to chill fully. Sprinkle tops with flaky sea salt and drizzle with nut butter, if desired.
Recipe Notes
To make dairy free: Use dairy free chocolate chips and dairy free milk of selection.
Vitamin
Serving: 1muffinCarbohydrates: 25.2gProtein: 9.7gFats: 17.3gSaturated Fats: 7.5gFiber: 3.6gSugar: 14.2g
Recipe by: Monique Volz // Bold Kitchen | Pictures by:Â Eat Love Eats
