Nothing says “fall” more than a warm kitchen that smells like cinnamon, vanilla, and of course, pumpkin spice.

With Thanksgiving just around the corner, we thought we’d share our favorite health(ier) pumpkin muffin recipe. These low-calorie muffins are the perfect breakfast treat for a house full of guests (they’re also a yummy dessert option too). 

We piled on the pumpkin and added some vanilla, 7g of protein and a little hint of coffee to make these the ultimate grab-and-go muffins for your busy mornings. Try our BuzzFit Pumpkin Protein Muffin recipe for yourself and enjoy!

Ingredients:

• ⅓ cup melted coconut oil or avocado oil
• ½ cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• 4 scoops of BuzzFit Vanilla Latte Coffee + Protein
• 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 ¾ cups flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top

Directions:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. 
3. Mix 2 scoops of the Vanilla Latte BuzzFit Coffee + Protein in 1/4 cup cold water. *Mixture will be thick. Save the remaining 2 scoops of BuzzFit. 
4. Add the pumpkin purée, BuzzFit mixture, pumpkin spice blend, baking soda, vanilla extract and salt to the wet ingredients. 
5. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Add additional two scoops of Vanilla BuzzFit and mix thoroughly. If you’d like to add any mix-ins such as nuts, chocolate or dried fruit, fold them in at this time. 
6. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
8. These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Nutritional Information:

• Yield: 12 muffins
• Serving size: 1 muffin
• Calories: 190
• Total Fat: 7.2g
• Cholesterol: 31mg
• Sodium: 220.3mg
• Carbohydrates: 27g
• Fiber: 3.5g
• Sugar: 8.7g
• Protein: 7.5g