Pumpkin Protein Muffins

By LHPollack

Ingredients

• 1 cup whole white wheat flour
• 1/2 cup / 2 scoops of protein powder (unflavored or vanilla)
• 1 cup pumpkin puree
• 1/3 cup vegetable oil or coconut oil
• 2 whole eggs or 4 egg whites
• 1 teaspoon pumpkin-pie spice (ginger, nutmeg and cinnamon mixed together)
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon+
• 2 tablespoons rolled oats

Details

Servings 1
Adapted from blu171.mail.live.com

Preparation

Step 1

Preheat the oven to 350°F , and place a rack in the center. Put liners in muffin cups. Combine flour, protein powder, baking soda and baking powder in a bowl. In another bowl whisk together pumpkin puree, oil, eggs, pumpkin pie spice, sugar, and salt until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and rolled oats in a small cup. Divide batter among muffin cups (each should be about three-fourths full).
Then sprinkle tops with cinnamon-oats mixture.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.