Description
The kitchen fills with warming cinnamon and nutmeg aromas as moist muffins bake, each bite a creamy blend of pumpkin puree, vanilla whey powder, and cozy spice—perfect for breakfast or a post-workout pick-me-up.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup vanilla whey protein powder
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs and then stir in the pumpkin puree, milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined and no large streaks remain.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Substitute almond milk or oat milk for regular milk for a dairy-free option.
- Add a tablespoon of chia seeds or flax meal for extra fiber and protein.
- Avoid overmixing the batter to maintain a light and fluffy texture.