Ingredients
– 1.5 cups whole wheat flour
– ½ cup protein powder (pea protein powder recommended, but any preferred type can be used)
– 1.5 tablespoons pumpkin pie spice
– ½ teaspoon baking soda
– ½ teaspoon salt
– 15 oz (about 425 g) canned pumpkin
– ¼ cup (60 ml) milk
– ½ cup (120 g) Greek yogurt
– ¼ cup (60 ml) avocado oil
– ½ cup (170 g) honey
– 1 teaspoon vanilla extract
Instructions
1-First, in one bowl, mix together the whole wheat flour, protein powder, pumpkin pie spice, baking soda, and salt.
2-In a separate bowl, combine the milk, canned pumpkin, Greek yogurt, avocado oil, honey, and vanilla extract.
3-Make a well in the dry ingredients and pour the wet mixture into it.
4-Gently fold the ingredients with a whisk or spoon, being careful not to overmix to avoid tough muffins.
5-Fill 9 muffin tins completely with batter.
6-Bake for 30-35 minutes, or until a knife inserted in the center comes out clean.
7-Let the muffins rest for 10 minutes after baking to allow the centers to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💪 Use pea protein powder for added iron and nutrition.
⏰ Do not let the batter sit after mixing to keep muffins fluffy and well-risen.
❄️ Muffins freeze well up to 3 months and reheat nicely in the microwave.
- Prep Time: 10 minutes
- Resting Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 222
- Sugar: 17g
- Sodium: 218mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 14mg