Fall is in the air and that means it’s pumpkin season! These moist, fluffy collagen pumpkin muffins are the perfect way to start your day with a boost of protein and all the cozy flavors of autumn. Enjoy for breakfast or as a snack.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
YIELD: 12 muffins
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs, at room temperature
- 1 cup canned pumpkin purée
- 1/4 cup unflavored almond milk
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 2 scoops just björn marine collagen
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour
- 1/3 cup old-fashioned oats
- 1 tablespoon coarse sugar for sprinkling
How to Make it
- Preheat oven to 325º F. Spray a 12-cup muffin pan with non-stick cooking spray or use a non-stick pan, or cupcake paper inserts
- In a large bowl, beat the oil and maple syrup with a whisk. Add the eggs and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, collagen powder, vanilla extract, and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- Spoon the batter evenly into each muffin cup. Sprinkle the tops of the muffins with some sugar and bake the muffins for 22 to 25 minutes.
- Place the muffin pan on a cooling rack and be sure to let them cool down for a few minutes before taking them out of the pan. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
