Are you craving a delicious, nutritious breakfast that will supercharge your morning without derailing your health goals? Look no further! These Paleo Pumpkin Protein Muffins are about to revolutionize your breakfast routine. Packed with wholesome ingredients and bursting with autumn-inspired flavors, these muffins are not just a treat – they're a game-changing, protein-rich breakfast that will keep you satisfied and energized all morning long. Whether you're following a paleo lifestyle or simply looking for a healthier alternative to traditional muffins, this recipe is your new breakfast hero!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree and almond butter. Whisk together until smooth and well incorporated.
- Add honey, eggs, and vanilla extract to the pumpkin mixture. Mix thoroughly until the wet ingredients are completely blended.
- In a separate bowl, combine the dry ingredients: baking soda, cinnamon, nutmeg, and salt. Whisk these together to ensure even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes. To check doneness, insert a toothpick into the center of a muffin - it should come out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Use fresh spices like cinnamon and nutmeg for the most vibrant flavor.
- Customization Options: - Add chopped nuts for extra crunch - Sprinkle pumpkin seeds on top before baking - Experiment with different nut butters for varied flavors
- Storage Hack: For longer preservation, you can freeze these muffins for up to 2 months. Wrap individually in plastic wrap and store in a freezer-safe container.
- Moisture Test: The toothpick test is crucial - it should come out clean but not dry. This ensures a perfectly moist muffin every time.
- Cooling is Key: Allow muffins to cool completely before storing to prevent condensation and maintain their perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 7g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 55mg
