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Easy Protein Pumpkin Muffins: A Deliciously Nutritious Treat

Autumn is the perfect season for baking, and what better way to embrace the flavours of the season than with some delightful pumpkin muffins? Not only do these Easy Protein Pumpkin Muffins introduce the warm, comforting taste of pumpkin spice, but they also pack a wholesome protein punch, making them an ideal snack or breakfast option for those on the go.

Why Pumpkin?

Pumpkin is not just a seasonal staple; it’s a nutritional powerhouse. Rich in vitamins A and C, it contributes to eye health and boosts the immune system. In addition, its high fibre content aids digestion and keeps you feeling full longer. The addition of protein in these muffins elevates their nutritional profile even further, making them a satisfying choice for anyone looking to maintain a balanced diet.

Ingredients

To whip up a batch of these Easy Protein Pumpkin Muffins, you’ll need:

• 200g plain flour (you can use wholemeal for added fibre)
• 100g protein powder (vanilla or unflavoured works best)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional, for extra warmth)
• 1/4 teaspoon salt
• 2 large eggs
• 200g canned pumpkin puree (not pumpkin pie filling)
• 100ml milk (dairy or non-dairy)
• 60ml honey or maple syrup (adjust to taste)
• 50ml vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• Optional add-ins: chopped nuts, chocolate chips or dried fruit for added texture and flavour

Instructions

1. Preheat the Oven: Begin by preheating your oven to 180°C (160°C for fan ovens) and lining a muffin tin with paper cases.

2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk them together to ensure they are well incorporated.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, pumpkin puree, milk, honey (or maple syrup), vegetable oil, and vanilla extract until smooth.

4. Combine Mixtures: Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine. If you’re including any optional add-ins, fold them in at this stage.

5. Fill Muffin Cases: Divide the batter evenly among the muffin cases, filling each about two-thirds full to allow for rising.

6. Bake: Place the muffin tray in the preheated oven and bake for 15-20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

7. Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for up to a week.

Customisation Options

One of the best things about these muffins is their adaptability. You can easily switch ingredients based on your dietary preferences or what you have on hand. For a vegan version, replace the eggs with flax eggs and use a plant-based milk. You can also experiment with different spices such as ginger or allspice for a unique flavour profile.

Conclusion

These Easy Protein Pumpkin Muffins are not only simple to make but also a delightful way to incorporate seasonal pumpkin into your diet while boosting your protein intake. Perfect for breakfast, tea time, or an after-gym snack, they offer a delicious balance of taste and nutrition. So, roll up your sleeves, preheat that oven, and celebrate the flavours of autumn with these scrumptious muffins!

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