FIND THIS RECIPE ON MYTHREESEASONS.COM

Created and Photographed by: Sabrina Russo

Healthy Pumpkin Muffins

Why you should try this:

These Healthy Pumpkin Muffins get a boost of nutrition with protein powder, and are gluten-free and dairy-free friendly.

Ingredients:

canned pumpkin, flour, coconut sugar, coconut oil, eggs, yogurt, spices, protein powder, baking soda, baking powder, salt, vanilla

STEP ONE:

Combine flour (can use GF all purpose blend), pumpkin pie spices, salt, baking soda and baking powder. Whisk together.

STEP TWO:

In another bowl, whisk together the coconut sugar and eggs. Whisk in coconut oil and vanilla extract.

STEP THREE:

Add the canned pumpkin and yogurt. Use a non dairy yogurt, if desired. Whisk until smooth.

STEP FOUR:

Place protein powder in a bowl. I use Naked bone broth. Add hot water and whisk to form a smooth paste. Add to wet ingredients.

STEP FIVE:

Allow batter to rest in the fridge overnight for the tallest muffin tops. Preheat oven to 425F. Line tin with liners and scoop in batter.

STEP SIX:

Bake for 5-7 minutes or until muffins begin to rise above pan. Reduce heat to 350F. Bake 10-14 minutes longer until fully cooked.

For more information:

Click the link to visit My Three Seasons food blog for more details on this recipe and more great recipes!