Pumpkin Protein Muffins

Pumpkin Protein Muffins

Inspired by Smitten Kitchen

Ingredients

(makes about a dozen)

1 cup / 4.5 oz / 125 gr whole wheat flour

½ cup / 2 scoops of protein powder (unflavored or vanilla)

1 cup / 7.5 oz / 215 gr pumpkin puree

⅓ cup / 45 ml vegetable oil

2 flax eggs (or 2 whole eggs or 4 egg whites)

1 teaspoon pumpkin-pie spice (ginger, nutmeg and cinnamon mixed together)

1 cup / 7.5 oz / 215 gr brown sugar (or 1 cup of baking Splenda®)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 tablespoon rolled oats

Directions

Preheat the oven to 350°F (175°C), and place a rack in the center. Put liners in muffin cups.

Combine flour, protein powder, baking soda and baking powder in a bowl.

In another bowl whisk together pumpkin puree, oil, flax eggs (or eggs or egg whites), pumpkin pie spice, sugar, and salt until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and rolled oats in a small cup.

Divide batter among muffin cups (each should be about three-fourths full).

Then sprinkle tops with cinnamon-oats mixture.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.