Kamut Pumpkin Protein Muffins

It’s that time of year, friends! I have made pumpkin muffins nearly every fall for over 20 years now but now that we are eating a bit healthier, I wanted to find a version that was better for us but still tasted amazing! I tweaked a few recipes I found online and wanted to share my recipe here!

Have you ever tried Kamut flour? Kamut is an ancient grain and it is more digestible for those of us that don’t tolerate gluten well and I can now say, after lots and lots of bread, cinnamon rolls, and muffins, that kamut flour does not bother me like gluten does! And it tastes AMAZING!

Ingredients:

• 1 – 15oz can pumpkin (100% pumpkin, not pumpkin pie filling)
• 2 large eggs
• 1/2 cup maple syrup or honey
• 2 T oil of choice (olive, avocado)
• 2 t vanilla
• 2 cups all purpose or Kamut flour (I buy my Kamut from the Food Nanny, I also use her cookbook to make bread and watch her IG highlights to watch her bake. Everything I’ve made has always turned out delicious!)
• 1/2 cup protein powder of choice (I use this from Young Living – no dairy, no processed sugars, it is a vegan protein powder)
• 2 t baking powder
• 2 t baking soda
• 1 t salt
• 1 T cinnamon
• 1/2 t nutmeg or pumpkin pie spice
• 1 cup chocolate chips (I use Lily’s chocolate chips, sweetened with stevia)

Instructions:

1. Preheat oven to 425 degrees, prepare muffin pans or bread pans. (Have y’all found the amazingness of silicon muffin tins yet? They are fantastic!! Run a little water over them before filling and nothing ever sticks!)
2. First combine liquid ingredients: pumpkin, eggs, maple syrup, oil, vanilla. Mix until smooth.
3. Add dry ingredients next: flour, protein powder, baking powder, baking soda, salt, cinnamon, spices. Mix well but do not over-mix.
4. Spoon batter into prepared muffin pans.
5. Bake at 425 for roughly 10 minutes, it all depends on your oven. Alternatively, you can bake at 425 for 5 minutes, then turn down to 250 for another 12 minutes so that the middle will finish baking without burning the tops.
6. Remove from oven and let cool! Enjoy with a big slab of butter, the best way to eat a warm muffin!