- 1¼ cups gluten-free flour (all-purpose flour works, too!)
- ½ cup whey protein powder (vanilla or unflavored)
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar (may sub coconut sugar)
- 2 whole eggs
- ¼ cup olive oil or avocado oil
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Raw green pepitas (pumpkin seeds), coarsely chopped (optional)
*If you don’t have pumpkin pie spice, you can make your own. To do so, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves.
*We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.
Preheat the oven to 375℉. Mist the cups of a standard 12-cup muffin tin with cooking spray.
In a large bowl, combine flour, protein powder, pumpkin pie spice, baking soda, and salt. Toss to combine.
In another bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup, and vanilla; mix well. Pour the wet ingredients into the dry ingredients and mix until well incorporated.
Divide the batter among the 12 cups in the muffin tin (about ¼ cup batter into each muffin cup). Smooth the batter slightly in each muffin cup with the back of a spoon or with a rubber spatula. Sprinkle chopped pepitas over the batter.
Bake for 18 to 20 minutes. Remove from the oven and let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely.