Pumpkin Spice Protein Muffins
The first day of fall was 3 days ago, and I HAVE BEEN WAITING.
For the past two weeks I’ve been letting the basic girl trapped inside of me run free, getting supplies and pimping out my Pinterest in preparation, because fall means only one thing to me – PUMPKIN EVERYTHING.
Pumpkin pancakes, pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin soup. MY BODY IS READY. (Let’s not even mention the holy of all holy PSLs…)
I’ve been getting so many requests to post the healthy recipes from my Instagram story (here), and although this one isn’t an original, it’s PUMPKIN SPICE! And ’tis the season.
The original recipe can be found here:
Alright, let’s do this.
PUMPKIN SPICE PROTEIN MUFFINS
WARNING: These are so good I’ve been nibbling on them since I started writing this post. FREEZE OR SHARE THESE MUFFINS IMMEDIATELY or suffer the consequences.
- 2 medium eggs
- 1 1/2 cups pumpkin puree (There’s no pumpkin puree in Korea so I used “dan hobak,” Korean pumpkin, steamed and mashed up.)
- 2 tablespoons coconut oil
- 1 scoop vanilla protein
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (YAAAS!)
- 1/2 teaspoon salt (I used pink Himalayan)
- 1 teaspoon baking soda
- 1/4 cup coconut sugar
- 1/4 cup almond or coconut milk (I used unsweetened almond milk.)
- 1 cup coconut flour (I didn’t have coconut flower so I used whole wheat flour.)
If you’re using a normal oven, preheat it to 375°F . I have a tiny little oven so I put it on top & bottom heat and set it to 150°C.
Then either grease a muffin tin, or line it with cute cupcake liners. I went for the later, and used a mix of colors and patterns just to be extra.
Next, in a large bowl whisk the 2 eggs until the yolk and the whites are seamless.
Mix in the liquids first:
Then the dry ingredients. I went 1 at a time, but I don’t think it mattered very much:
By the time you’re done mixing, the mixture should be very, very thick, but not doughy.
Fill up the muffin liners with the mixture—about one-third cup for each muffin. For a softer muffin, scoop a larger serving of the mixture into the liners.
In a normal oven bake for 30 to 40 minutes or until the edges start to brown. In my case it took 30 minutes, but I was almost late for work. They were perfect, but a bit crispier would also have been just as good.
Ta-da~! Protein muffins perfect for an on-the-go, post-workout snack!
Ok, now let’s talk about the taste.
These cupcakes pack a punch, seriously. When I threw in all that pumpkin pie spice I was surprised by how much the recipe called for, and you can taste it! The cupcakes aren’t very sweet, only just enough, and they are SO flavorful. They’re downright aromatic. At the first bite I was expecting something sweeter and more mild, but once I got used to the flavor I was obsessed! Next time I make them I’m definitely putting them straight in the freezer because I couldn’t stop snacking on them. YUM!
There is a HORRIBLE lack of pumpkin spice in Korea. When things are “pumpkin” flavored they’re usually just…. pumpkin-flavored. Like a sweet sugary pumpkin. No nutmeg. No cinnamon. No vanilla extract.
Pumpkin spice NEEDS to catch on in Korea, I know it can.
What’s your favorite part of autumn? Share your thoughts in the comments below, and if you want to try this out for yourself, you can Pin or share this on your SNS!
Have a great fall, everyone. 😉