These pumpkin protein muffins have a delicious cinnamon sugar topping that make them absolutely delicious. Made with pure pumpkin, greek yogurt, and NO protein powder, these muffins are healthy and perfect for fall. This is a quick and easy recipe to make for Halloween, Thanksgiving, and your favorite fall events. They have such a fluffy texture that everyone is sure to enjoy.
¾cupwhole wheat pastry flour(or white whole wheat flour)
⅔cupground flax seed
3tablespoonspumpkin pie spice
1teaspoonground cinnamon
1teaspoonbaking soda
½teaspoonsalt
Wet Ingredients
2eggs
¾cup100% pure pumpkin puree(not pumpkin pie filling)
¾cupvanilla greek yogurt
½cupunsweetened applesauce
1tablespooncoconut oilmelted
1teaspoonpure vanilla extract
Cinnamon Sugar Topping
¼cupcoconut sugar
3teaspoonsground cinnamon
Instructions
Preheat the oven to 350 degrees Fahrenheit and add 12 silicone muffin liners to a standard muffin tin. If using paper liners, spray with a non-stick cooking spray to prevent the muffins from sticking to the liners.
In a medium bowl, add the flour, ground flax seed, pumpkin pie spice, cinnamon, baking soda, and salt. Stir to combine. Then set aside.
In a large bowl, whisk together the eggs, pumpkin puree, greek yogurt, applesauce, oil, and vanilla.
Add the dry ingredients to the wet ingredients and gently fold together until well incorporated.
Scoop the muffin batter evenly into 12 muffin cups until they are around ⅞ of the way full.
In a small bowl, mix together the coconut sugar and cinnamon. Then add the cinnamon sugar topping evenly on top the muffin batter. Use all the cinnamon sugar for best results.
Bake the muffins for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool for 15 minutes in the pan before serving.