I know I know, I come up with a “the greatest ever pumpkin spice muffin” recipe every year…but really I think this might be it. The perfect amount of sweet and spice, SO fluffy and moist- and insanely easy to whip together. Oh…and there are 10g of protein in every one of these bad boys.
On to the recipe because no one wants a giant story, I know I know. Here we go.
Ingredients:
- 1 cup all purpose flour
- 3 scoops Pumpkin Spice Latte Level-1 Protein
- 2 scoops Salted Caramel Collagen with Dermaval (optional but adds flavor and 30g protein and is super good for you)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbl butter or coconut oil
- 1/2 cup white sugar
- 1/2 cup Swerve Brown Sugar replacement (made with stevia)
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cup pumpkin puree
Directions:
- Preheat oven to 375* (does anyone else race to get the batter done before the oven hits temp? Just me? Cool.)
- Whisk together all dry ingredients in bowl
- Whisk together all wet ingredients in other bowl
- Fold wet and dry ingredients together
- Generously spray a muffin tin with Pam, or use muffin liners.
- Divide batter evenly (I used a 1/4 cup scoop and that was pretty close)
- Bake for 18 minutes or until toothpick inserted in the center comes out clean.
Tips:
- The type of protein I used and recommend is SPECIFIC. Level 1 is cold processed, so you won’t get dry/gummy/spongey baked goods like other protein powders create (seasonal flavor- will not be restocked once sold out)
- Make sure the butter is not warm/hot- if you melt the sugar before putting into the oven the muffins will not come out as fluffy
- As soon as you mix the wet with the dry get the batter into the pan and into the oven. You don’t want the baking powder/soda to start working before the muffins start baking
- It is OKAY to slightly under bake as they will continue to cook once you pull them out
- You can reduce the oil a bit by increasing the pumpkin puree but this will progressively make the muffins more dense
Macros per muffin: 10g protein, 20g carbs, 8g fat
Recipe makes 12 medium sized muffins.
