High Protein, High Fiber, Low Carb Pumpkin Muffins š Ingredients: * 1 1/4 cup Grain Free Planet baking mix OR * 1 cup almond flour, 1/4 cup coconut flour, 1 teaspoon baking soda. Ā½ teaspoon baking powder, Ā½ teaspoon salt * 1 serving cinnamon or vanilla protein powder * 2Ā½ teaspoons pumpkin pie spice * 1/4 teaspoon ground cardamom (optional) * 1 cup pumpkin puree * 1/3 cup allulose * 2 tablespoons brown sugar substitute * 1/4 cup avocado oil or melted coconut oil * 1/4 cup milk * 3 large eggs * 1 teaspoon vanilla extract * Optional Mix-ins: 2 tablespoons chopped walnuts or sugar-free chocolate chips for added texture. Instructions: 1. Preheat the Oven: * Preheat the oven to 425Ā°F and line a muffin pan with paper liners or use a silicone muffin tray. 2. Mix Dry Ingredients: * In a large bowl, whisk together almond flour, coconut flour, protein powder, pumpkin pie spice, cardamom, baking soda, baking powder, and salt until well combined. 3. Mix Wet Ingredients: * In a medium bowl, whisk together pumpkin puree, allulose, brown sugar substitute, oil, milk, eggs, and vanilla extract until smooth. 4. Combine Wet and Dry Ingredients: * Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). 5. Portion Batter: * Divide the batter evenly among the muffin liners, filling each about 3/4 full. 6. Bake: * Bake at 425Ā°F for 5 minutes. Reduce the oven temperature to 350Ā°F and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean. 7. Cool: * Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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