- 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 (244g) 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
- 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.
- 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.
- In a separate mixing bowl, whisk together almond milk (or water ), agave, pumpkin, and eggs, until well blended. Add optional nuts.
- Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each nearly full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
- Let cool in a muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container or freeze.
All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They’re easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk!
If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course, breakfast is no exception.
Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol, yes necessities ????, and I’m thinking we ought to add these Pumpkin Muffins to that list too.