Pumpkin Protein Muffins

Pumpkin Protein Muffins (Gluten-Free + Hormone-Friendly)

Ingredients

Wet:

• 1 cup pumpkin purée

• 2 eggs

• 1/4 cup maple syrup or honey

• 1/4 cup melted coconut oil

• 1/4 cup unsweetened almond milk (or milk of choice)

• 1 tsp vanilla extract

Dry:

• 1 1/2 cups almond flour

• 1/2 cup protein powder (vanilla or unflavored; plant-based or whey isolate)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, and ginger)

• Pinch of sea salt

Optional add-ins:

• 2–3 tbsp dark chocolate chips or cacao nibs

• 2 tbsp chopped walnuts or pecans

• Sprinkle of hemp or chia seeds on top for extra omegas

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
In a large bowl, whisk together pumpkin, eggs, maple syrup, milk, and vanilla until smooth.
In another bowl, stir together almond flour, protein powder, baking powder, baking soda, spices, and salt.
Combine wet and dry ingredients. Mix until just smooth — don’t overmix.
Fold in any add-ins (chocolate chips, nuts, etc.).
Divide batter evenly into muffin cups (about 3/4 full).
Bake 18–22 minutes, or until a toothpick comes out clean.
Cool 10 minutes before removing from pan.

Storage

• Store at room temp for 2–3 days, or in the fridge up to 6 days.

• Freeze for up to 2 months — reheat in the toaster oven or microwave for a cozy snack.