Pumpkin muffins

2019-11-22|Protein snacks

We all agreed unanimously: a tasty muffin recipe couldn't be missing during these autumn months. So, we got into the kitchen, and these delicious vegan pumpkin muffins came out of the oven not long after! Fortunately, we also unanimously agreed that the taste is really delightful. The pumpkin gives the muffins a creamy texture and an extra sweet flavor. A golden combination, indeed!

Another advantage (besides the muffins being protein-rich) is that you don't have to spend much time in the kitchen to make them. In fact, the oven does most of the work. Shall we quickly tell you how to make these pumpkin muffins yourself?  

Ingredients (12 muffins)

  • 200 grams of rolled oats
  • 200 grams of cooked and pureed pumpkin
  • 2 scoops of Orangefit Vanilla Protein
  • 350 ml of unsweetened plant-based milk
  • 2 tablespoons of pumpkin seeds
  • 1 teaspoon of baking powder + 1 teaspoon of cinnamon
  • A pinch of salt

Instructions

  1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
  2. Grind half of the rolled oats into a flour and then mix all the dry ingredients together.
  3. Next, add the pumpkin puree, mashed banana, and plant-based milk.
  4. Stir the muffin batter thoroughly.
  5. Grease the muffin tin with coconut oil and fill the molds about ¾ full with the batter.
  6. Place the vegan pumpkin muffins in the oven for approximately 30-35 minutes.
  7. Allow the muffins to cool well after baking. Tip: They stay delicious for up to 3 days in a sealed container!

Nutritional value

  • Energy - Kcal: 88.5 kcal
  • Fats: 2.1 grams
  • Carbohydrates: 10.5 grams
  • Fiber: 2.1 grams
  • Proteins: 6.3 grams
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