Protein Pumpkin Muffins

• 1 cup oatmeal (I used GF)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 scoop vanilla protein powder
• 1 cup canned pumpkin
• 2 large eggs or 4 whites
• 1/2 cup almond milk or water
• 1/4 cup agave
• 1/3 cup chopped walnuts optional

Directions: 

1. Preheat oven to 350 degrees. Use a silicone or muffin pan after lightly spraying it with cooking spray – or line a 12-cup muffin pan with paper liners.
2. In a large mixing bowl, whisk together oats, protein powder, flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 90 seconds. Make a well in center of mixture and set aside.
3. In a separate mixing bowl, whisk together almond milk (or water ), agave, pumpkin, and eggs, until well blended. Add optional nuts.
4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
5. Divide batter among prepared muffin cups filling each nearly full.
6. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
7. Let cool in a muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container or freeze.