I am always looking for great ideas for easy on-the-go breakfasts that are healthy and delicious. I found a great recipe for mini pumpkin spice muffins and decided to make some small tweaks to add in some more protein 🙂
Keep reading for the full recipe.
Mini Pumpkin Spice Protein Muffins (adapted from Skinnytaste)
Makes about 30 mini-muffins
- 1/4 cup vanilla Whey protein powder
- 1 cup unbleached flour
- 3/4 cup sugar
- 3/4 tsp baking soda
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups pumpkin puree
- 2 Tbsp coconut oil (melted) (can use another oil if you prefer)
- 2 eggs
- Baking spray (*Note: I use my Misto with regular canola oil. Definitly worth the investment in the Misto so that you can use your own oil and not damage pots/pans)
- Mini-muffin wrappers
- 2/3 cup mini chocolate chips
Preheat oven to 350 degrees. Put a liner in each tin and spray the liner with some baking spray/oil to make it easier to remove from the paper.
In a bowl, combine the dry ingredients (protein powder, flour,sugar, baking soda, pumpkin pie spice, cinnamon, and salt) and set aside.
In a mixer, blend the pumpkin, eggs, vanilla extract, and coconut oil until well combined. (Note: If you use coconut oil, make sure that your pumpkin and eggs are as close to room temperature as possible, otherwise the oil with become solid). Beat at medium speed until blended.
Add dry ingredients to wet ingredients until blended. (Mix at low speed to make sure flour doesn’t go flying everywhere).
Fold in the chocolate chips.
Spoon into muffin tins until tins are 2/3-3/4 full. Bake for 22-24 minutes until a toothpick inserted into a muffin comes out clean. Let cool and enjoy!