For some reason, I was just really itching for something pumpkin flavored yesterday. It also worked out that I had a can of pumpkin in the pantry, so I figured why not make some pumpkin peanut butter protein muffins?
Muffins are always one of my go to healthy snacks to bake. You can make them in so many variations and flavors, and of course they are also super easy to eat on the go.
For these muffins, obviously, I used pumpkin. I also added a good amount of peanut butter because I can never get enough peanut butter in my life. Seriously, if you can’t tell, I love it. I also added a scoop of Beast Sports vanilla protein powder to give them some enhanced flavor and a nice protein boost!
Pumpkin Peanut Butter Protein Muffins
Author: Spencer Miller
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 150
- Fat: 7
- Carbohydrates: 15
- Sugar: 7
- Fiber: 3
- Protein: 7
These pumpkin peanut butter protein muffins are packed with a warm cinnamon pumpkin flavor combined with peanut butter to make a healthy and delicious snack for any time of the day.
- ¾ cup white/whole wheat flour
- 1 scoop Beast Sports vanilla protein powder
- ½ tsp. cinnamon
- 1 tsp. baking soda
- pinch of salt
- 1 cup canned pumpkin puree
- ½ cup natural creamy peanut butter
- ¼ cup unsweetened almond milk
- 1 tbsp. melted coconut oil
- 2 whole eggs
- ¼ cup + 2 tbsp. agave syrup*
- Preheat oven to 350F. Add all ingredients to a large bowl except for baking soda and coconut oil.
- Gently stir together with a fork until a smooth, thick batter forms.
- Add baking soda and coconut oil. Fold into batter until combined.
- Spray a muffin tray with nonstick spray. Spoon batter into all 12 spots in the muffin tray evenly.
- Bake for 15-18 minutes or until a knife comes out clean. Let cool and enjoy!
*May want more or less depending on how sweet you like them.