Maple Pumpkin Protein Muffins

Gluten-free, sweetened with maple syrup and perfect with your afternoon tea.

Swapping ¼ cup of the flour for HeLa vanilla protein powder adds 22 g of protein + 5 g of fibre to the whole batch, plus hemp seeds for some extra goodness. 💛

Prep Time: 15 minutes (plus 10 minutes resting)

Bake Time: 22–27 minutes

Makes: 12 muffins

Ingredients

• 1½ cups gluten-free 1:1 baking flour (you can definitely swap for wheat flour)
• ¼ cup HeLa vanilla protein powder
• ¼ cup hemp hearts (shelled hemp seeds)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ½ cup pure maple syrup
• ⅓ cup avocado oil or melted coconut oil
• ¼ cup milk of choice, plus extra if needed
• 2 tsp vanilla extract
• Optional: ½ cup chocolate chips or chopped pecans

Instructions

1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Mix the dry: Whisk together the flour, vanilla protein powder, baking soda, baking powder, salt and spices.
3. Mix the wet: In a separate bowl, whisk the pumpkin, eggs, maple syrup, oil, milk and vanilla.
4. Combine: Stir the dry ingredients into the wet until combined. Fold in the hemp hearts and any optional additions.
5. Rest: Rest the batter for 10 minutes. It should be thick but scoopable; add 1–2 tbsp extra milk if it feels stiff.
6. Bake: Divide among the muffin cups. Bake for 22–27 minutes, checking at 22 minutes. A toothpick should come out clean or with a few moist crumbs.
7. Cool: Cool in the pan for 10 minutes, then transfer to a rack.

Save this for your next cozy baking day! 🍂

Thanks! @jamielanglois