Fulfill your fall pumpkin cravings with these easy protein pumpkin muffins. This make-ahead recipe is a great way to get more protein. It can be part of your breakfast or a tasty afternoon snack.
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September is here so let the pumpkin love begin. Even if it still feels like summer but it’s never too soon to start with the pumpkin recipes. Read on to get a recipe that will meet your pumpkin cravings and also give you a dose of healthy fat and protein.
Ingredients in this Recipe
This recipe is really easy to make. It consists of just a few ingredients including
- Pumpkin puree
- Almond flour
- Baking soda
- Hemp hearts
- Baking powder
Making protein pumpkin muffins you need to make sure you get protein. Sometimes the protein will come from protein powder. Another way to make sure your muffins have a dose of protein is by using foods high in protein in the ingredients and that is what I did here.
I used a combination of almond flour and hemp hearts. One cup of almond flour provides about 6 grams of protein. Hemp hearts have about 9 grams of protein in 2 tablespoons. For this recipe, I used 2 cups almond flour and 6 tablespoons of hulled hemp seeds.
So the total protein content for the recipe is about 39 grams.
How to Make Protein Pumpkin Muffins
For this recipe, I used the oven to bake my protein pumpkin muffins. I like to use silicone muffin liners because they are reusable. When I’m done I just rinse them out and throw them in the dishwasher. They are easy to use and easy to peel the muffins out of.
First I’ll mix all the wet ingredients (pumpkin and eggs) together and set them aside.
Then I’ll mix together the dry ingredients (almond flour, baking soda, baking powder, hulled hemp seeds, and cinnamon).
After the dry ingredients are blended I will add the wet ingredients to the dry ingredients and then mix them all together until well blended.
Next, you want to put the muffin mixture into the muffin pan. Use a 1/4 measuring cup and fill each muffin cup. If there is any remaining muffin mixture add it to the muffins so they are evenly filled to the top.
Place in the oven for 25 minutes or until golden brown at 400 degrees Fahrenheit.
You will know when they are done when a toothpick comes out clean after sticking into the muffins. Let cool for 10 minutes and serve.
How to Store These Protein Pumpkin Muffins
After you cool these protein pumpkin muffins place them in an airtight container for up to a week in the fridge. If you want them to last longer you can wrap them real good and put them in the freezer. Here they will last about three months.
Equipment Used in this Recipe*
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Protein Pumpkin Muffins
- 15 oz pumpkin puree
- 2 cup Almond flour
- 2 medium eggs
- 1/4 tsp baking soda
- 6 tbsp hulled hemp seeds (hemp hearts)
- 1 tsp baking powder
- 1 tsp cinnamon
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium mixing bowl add the dry ingredients: almond flour, hemp hearts, baking powder, cinnamon, baking soda, mix well, and set aside.
- In a medium mixing bowl add the wet ingredients: pumpkin puree, eggs, mix well, and set aside.
- In a large mixing bowl place the dry ingredients mixture, add the wet ingredients mixture, and mix until well blended.
- Take a muffin pan and line with muffin liners.
- Take a 1/4 cup, fill it with a muffin mixture place it in a muffin liner, and repeat until all the muffin mixture is used up.
- Place the muffin pan in the oven and cook for 25 minutes or until golden brown. Let cool and serve.
More Pumpkin and Breakfast Recipes
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