Easy and Healthy Pumpkin Protein Einkorn Muffins
Delicious and nutritious pumpkin muffins made with einkorn flour, protein powder, and sweetened naturally for a wholesome treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup einkorn flour
- ¼ cup protein powder
- ½ cup maple syrup or honey
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- Optional: dark chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), and eggs. Whisk until smooth.
- Sift together the dry ingredients: In a separate bowl, sift the einkorn flour, protein powder, baking soda, salt, and cinnamon.
- Combine the mixtures by gradually adding the dry mixture into the wet mixture, folding gently until just combined.
- Add enhancements: If using, fold in chocolate chips or nuts.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, until the tops are golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack before serving.
Notes
For a vegan version, substitute eggs with flax eggs. These muffins are best served warm with almond butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin muffins, healthy muffins, einkorn muffins, protein muffins, fall recipes