I made the most delicious pumpkin spice muffins over the weekend. I even added my Isagenix protein powder to give them extra protein and vitamins. I hope you enjoy them as much as I did!
PUMPKIN SPICE PROTEIN MUFFINS
Makes about 12 muffins
- 1/3 cup melted coconut oil (can use extra virgin olive oil instead)
- 1/2 cup maple syrup or honey (I used organic maple syrup)
- 2 eggs, at room temperature
- 1 cup pumpkin puree
- 1/4 cup milk of choice (I used unsweetened almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus a little extra for sprinkling on top
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice or cloves (I used all spice)
- 1 cup whole wheat flour
- 3/4 cup Isagenix pumpkin spice isalean powder**
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- optional: nuts, chocolate or dried fruit (I did add a few white chocolate chips)
**if you do not have the protein powder you can add 3/4 cup whole wheat flour…they lose the protein and vitamins but are still really yummy.
- Preheat oven to 325 degrees Fahrenheit. Either line the tins with muffin liners or grease the tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup (or honey) together with a whisk. Add eggs, and beat well.
- Mix in the pumpkin puree and milk, followed by baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice (or cloves).
- Add flour and oats to the bowl and mix with a large spoon, just until combined. if you’d like to add any additional mix-ins like nuts, chocolate, or dried fruit fold them in now.
- Divide the batter evenly between the 12 muffin cups. For these muffins it’s okay to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats followed by a sprinkle of cinnamon.
- Bake the muffins for 23-26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack. These muffins are delicate until they cool down so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan if you did not use liners.
- Enjoy the muffin as is or with a spread of nut butter or regular butter.
Storage suggestions: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes: Recipe adapted from COOKIE+kate
MAKE IT DAIRY FREE: Simply by using a non-dairy milk of your choice
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of whole wheat flour.