Clean Pumpkin Muffins to Celebrate Fall
Happy October 🍂! There is something about fall that makes everything feel cozy and indulgent, but that doesn’t mean we need to compromise on healthy habits. These pumpkin muffins are my new obsession. I have one every morning with breakfast and they make the start of the day feel like a treat.
They are macro-friendly, low sugar, and made with all clean ingredients, so you can enjoy them without the guilt. Full of warm fall flavors like cinnamon, nutmeg, and ginger, they are perfect for anyone looking for a simple, healthy, and delicious breakfast or snack.
They are macro-friendly, low sugar, and made with all clean ingredients, so you can enjoy them without the guilt. Full of warm fall flavors like cinnamon, nutmeg, and ginger, they are perfect for anyone looking for a simple, healthy, and delicious breakfast or snack.
Ingredients
240g pumpkin puree
120g plain nonfat Greek yogurt
2 eggs
85g honey
1 tsp vanilla extract
90g all-purpose flour (or flour of your choice)
90g vanilla protein powder (or use all 180g in flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
Directions
Preheat your oven to 350°F.
Mix together all wet ingredients in one bowl.
Whisk together dry ingredients in a separate bowl.
Fold the dry mixture into the wet mixture until combined.
Grease a muffin pan and use a 1/4 cup measuring cup to evenly distribute batter into 12 muffins. Top off tins if needed.
Bake for 18 minutes or until a toothpick comes out clean.
Each muffin has approximately 8g protein, 12g carbs, and 1g fat, making them a perfect balanced snack or breakfast.
Enjoy these muffins with your morning coffee, tea, or simply on their own. They are a healthy, guilt-free way to celebrate fall flavors every day this season!
