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–+ servings
Protein Pumpkin Muffins Cooked on a wire rack and a white towel | The Radiant Root

Protein Pumpkin Muffins

These tasty muffins feature your fall favorite pumpkin with a plant-based punch of protein from almond flour and hemp hearts.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Appetizer, Dessert, Snack
Cuisine: corn-free, dairy-free, gluten-free, paleo, vegan, vegetarian, whole30
Keyword: antioxidants, snacks, vegetables
Servings: 12
Calories: 41kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*After 25 minutes, stick the muffins with a toothpick. If it comes out clean the muffins are done.
If you can't have eggs you can substitute these with a chia egg. Use this recipe to see how to replace each egg with chia seeds.
*Nutritional information is estimated using Nutrifox nutrition label maker*

Nutrition

Calories: 41kcal
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