Healthy Pumpkin Muffins

These healthy pumpkin muffins are a great way to start your day! They are super healthy, packed with nutrients and fiber, and they taste delicious. These homemade muffins are soft, fluffy, and cozy!

Course Breakfast, Muffins, Snack

Cuisine American

Keyword breakfast, gluten free, gluten-free baking, healthy, healthy pumpkin muffins, muffins, pumpkin, snack

Prep Time 10

Cook Time 12

Total Time 22

Servings muffins

Calories 228kcal

Author Sherri Hall

Ingredients

3 eggs
¾ cup creamy almond butter
¾ cup fine almond flour
¾ cup pumpkin purée
⅓ cup coconut sugar
⅓ cup protein powder see note
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon pumpkin pie spice or cinnamon
½ cup mini dark chocolate chips optional

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
Next, add all of the ingredients (except for the chocolate chips) to a food processor or a blender. Blend until completely smooth and creamy.
Then, mix in the mini chocolate chips.
Scoop the batter into the greased muffin pan. Fill almost to the top. Add extra chocolate chips on top.
Bake for 12 to 13 minutes, until a toothpick inserted comes out clean.
Lastly, remove the muffin pan from the oven. Allow them to cool for 10 minutes before carefully moving to a wire rack.

Notes

Use canned pumpkin purée. Do not use pumpkin pie filling.
Choose almond butter made from only almonds and salt.
Any type of protein powder works, but I recommend not using whey. Whey protein can become dense when baked.
Do not overbake the muffins. They bake much more quickly than traditional muffins.
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 1 month if needed.

Nutrition