Ingredients
1 cup canned pumpkin
1 scoop (30g) vanilla protein powder
1 cup whole wheat flour
1/4 cup maple syrup/ honey
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon pdr
1/2 tsp nutmeg pdr
Preparations
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and nutmeg.
In another bowl, mix the pumpkin, eggs, and maple syrup until smooth.
Gently fold the dry ingredients into the wet mixture until just combined.
Fill muffin liners about three-quarters full with batter using an ice cream scoop.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.
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