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Healthy Pumpkin Protein Muffins with Almond Flour

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These Healthy Pumpkin Protein Muffins with Almond Flour are moist, tender, and packed with cozy fall flavors and protein, perfect for a quick breakfast or wholesome snack.

Ingredients

Scale
  • 2 cups almond flour (about 192 grams), finely ground
  • 1 cup pumpkin puree (about 245 grams), canned or fresh
  • 1/2 cup protein powder (about 50 grams), vanilla or unflavored (whey or plant-based)
  • 3 large eggs, room temperature
  • 1/4 cup maple syrup (60 ml), or honey
  • 1/4 cup unsweetened almond milk (60 ml), or any dairy-free milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup chopped walnuts or pecans, toasted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, whisk together almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until no clumps remain.
  3. In a separate medium bowl, whisk the eggs, pumpkin puree, maple syrup, almond milk, and vanilla extract until smooth and slightly thick but pourable.
  4. Pour the wet mixture into the dry ingredients bowl and gently fold with a spatula just until combined. Fold in chopped nuts if using.
  5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes, checking at 20 minutes by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done.
  7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs for better emulsification. Gently fold ingredients to avoid tough muffins. Toast nuts before adding for enhanced flavor. Start checking muffins at 20 minutes to avoid dryness. Protein powder choice affects texture; vanilla whey or plant-based recommended. For vegan version, replace eggs with flax eggs and use plant-based protein and milk.

Nutrition

Keywords: pumpkin muffins, protein muffins, almond flour muffins, healthy breakfast, gluten-free muffins, dairy-free muffins, fall recipes, easy muffins

Find it online: https://realityeats.com/healthy-pumpkin-protein-muffins-recipe-easy-almond-flour-breakfast-idea/