Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups oat flour
- ½ cup vanilla protein powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Optional
- ½ cup chocolate chips
Instructions
- Prep: Preheat your oven to 350°F (177°C). Line a muffin tin with parchment paper liners and lightly spray the liners with nonstick cooking spray to ensure the muffins don’t stick.
- Mix wet ingredients: In a medium bowl, combine the pumpkin puree, eggs, maple syrup, oil, and vanilla extract. Whisk these ingredients together until smooth and well incorporated.
- Combine dry ingredients: In a separate large bowl, whisk together the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, baking soda, and sea salt until all ingredients are evenly distributed.
- Combine wet and dry: Slowly add the dry ingredient mixture to the bowl with the wet ingredients. Stir gently until the batter is homogeneous and no dry flour clumps remain.
- Add chocolate chips: Fold in the optional chocolate chips carefully to distribute them evenly without overmixing the batter.
- Transfer batter: Using a large cookie scoop or spoon, fill each muffin liner about ¾ full with batter. Optionally, sprinkle a few extra chocolate chips on top of each muffin for a pretty finish.
- Bake: Place the muffin tin in the center of the preheated oven and bake for 17-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or the muffin centers should bounce back when lightly pressed.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving. This helps set their texture and flavor.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results; avoid pumpkin pie filling with added sugars and spices.
- Oat flour can be made at home by finely grinding rolled oats if you don’t have it on hand.
- Maple syrup adds natural sweetness, but honey or agave syrup can be substituted.
- Oil can be substituted with melted coconut oil or light olive oil.
- For a vegan version, substitute eggs with flax eggs and use plant-based protein powder.
- Chocolate chips are optional to reduce sugar content or add sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
