Ingredients
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2 c all-purpose flour
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⅔ c Pumpkin Chai Triple Support Protein
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1 ½ tsp baking powder
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½ tsp baking soda
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1 tsp pumpkin pie spice
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¼ tsp ground cardamom
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1 pinch black pepper
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1 c pumpkin puree
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2 large eggs
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4 tbsp maple syrup
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¼ c melted coconut oil
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1 tsp vanilla extract
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¼ c milk, plus more as needed to thin
Directions
Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Whisk together the flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl, then in a separate bowl whisk the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth. Pour the wet ingredients into the dry and stir until just combined, adding milk as needed to loosen the batter to a standard muffin consistency. Divide evenly among the muffin cups, filling each about three-quarters full, and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.
