Ingredients
Scale
- 1 ½ cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla whey or casein protein powder
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/3 cup pure maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/3 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 400°F (200°C). Greasing a standard 12-cup muffin tin with non-stick spray or lining it with paper liners is essential for easy removal. Starting with a high temperature helps the muffins rise quickly, creating those iconic “bakery-style” domed tops before the center sets.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract. Ensure the mixture is smooth and the eggs are fully incorporated. Using room temperature eggs prevents the batter from seizing and helps the muffins rise more evenly during the baking process.
- Sift the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as overworking the protein powder can lead to a tough, dense texture. If you are adding chocolate chips or walnuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Place the tin in the oven and bake at 400°F for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 15–17 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Cooling them on a rack prevents the bottoms from becoming soggy due to steam. Enjoy them warm with a smear of almond butter or store them for a quick grab-and-go breakfast throughout the week.
- Cook Time: 37 minutes