- 3/4 cup Almond Flour
- 2 scoops Boku Super Protein
- 1/2 Tbsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 3 large Eggs
- 1 cup Canned Pumpkin
- 1/2 Tbsp Vanilla Extract optional
- Preheat an oven to 350 and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet.
- Mix the dry ingredients together in a large bowl. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.
- Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full.
- Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown.
- Transfer the muffins to a wire rack to cool and enjoy!
Recipe inspired by Mason Fit.