Can I use canned pumpkin puree instead of homemade?

Absolutely! Canned pumpkin puree is a perfectly acceptable and convenient substitute for homemade pumpkin puree in this recipe. Just be sure to choose a high-quality, all-natural brand without any added sugars or preservatives.

Can I make these muffins gluten-free?

Yes, you can easily make these Pumpkin Protein Muffins gluten-free by substituting the rolled oats with certified gluten-free oats. You may also need to adjust the baking time slightly, as gluten-free flours can sometimes require a bit more time in the oven.

How can I make these muffins vegan?

To make these muffins vegan, replace the eggs with a flax or chia "egg" (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken). You'll also need to use a plant-based protein powder and substitute the honey with maple syrup or agave nectar.

Can I freeze the muffins for later?

Yes, these Pumpkin Protein Muffins freeze beautifully! Simply allow the muffins to cool completely, then place them in an airtight container or freezer-safe bag. They will keep in the freezer for up to 3 months. When ready to enjoy, thaw the muffins at room temperature or reheat them in the microwave for a quick and easy snack.

How can I adjust the sweetness of the muffins?

If you prefer your muffins to be a little sweeter, you can increase the amount of honey or maple syrup in the recipe by 1-2 tablespoons. Conversely, if you'd like them to be less sweet, you can reduce the honey or maple syrup by the same amount. Keep in mind that the pumpkin puree and spices will also contribute to the overall sweetness, so start with small adjustments and taste as you go.

Pumpkin Protein Muffins: Powerful Fuel in Just 35 Minutes

Name: Delicious Pumpkin Protein Muffins A Nutritious Power Snack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups rolled oats; 1 scoop protein powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 2 eggs; 1 cup pumpkin puree; 1/4 cup honey; 1 teaspoon vanilla extract

Description

Pumpkin Protein Muffins are moist, spiced & packed with protein. Ready in 35 minutes—perfect for healthy snacks, meal prep, or post-workout fuel!

Ingredients

2 cups rolled oats
1 scoop protein powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs
1 cup pumpkin puree
1/4 cup honey
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the rolled oats, protein powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
In a separate bowl, beat the eggs, then stir in the pumpkin puree, honey, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Scoop the batter evenly into the prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American