Gluten Free Pumpkin Muffins (High Protein)

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. 2
   In a large bowl, whisk together pumpkin puree, eggs, Greek yogurt, coconut sugar, melted coconut oil, and vanilla extract until smooth.
3. 3
   In a separate bowl, mix oat flour, protein powder, baking soda, baking powder, pumpkin spice, and salt.
4. 4
   Gently fold dry ingredients into wet ingredients until just combined. Stir in chocolate chips or nuts if using.
5. 5
   Spoon batter into prepared muffin cups, filling each about 3/4 full.
6. 6
   Bake for 22-25 minutes, or until a toothpick comes out clean.
7. 7
   Cool muffins in tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!