Description
Rich and delicious pumpkin almond butter muffins that are perfect for a healthy snack or breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup creamy almond butter
- 3 large eggs – whisked
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vanilla protein powder – I use Orgain brand
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 350° F and line a 12-cup muffin pan with muffin liners and lightly spray them with cooking spray.
- In a medium-sized mixing bowl combine the pumpkin, almond butter, eggs, maple syrup, and vanilla.
- Add in the protein powder, baking powder, pumpkin spice, cinnamon, and salt and mix to combine into a smooth, thick batter.
- Add the chocolate chips and fold them into the batter.
- Evenly divide the batter between the muffin cups, filling each about ¾ full. Tip: about 1/4 cup of batter in each muffin cavity was a good amount.
- Bake in the middle rack of your preheated oven for 25-30 minutes, until the tops are nice and golden brown and a toothpick inserted in the middle of one of the muffins comes out mostly clean.
- Remove the muffins from the oven, let them cool for 15 minutes, and enjoy!
Notes
- These muffins can be stored in an airtight container for up to a week.
- They also freeze well; just thaw before eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg