There’s something about the smell of banana and pumpkin wafting through the kitchen that takes me back to my grandmother’s house in Louisiana. I can still see her, a warm smile on her face, as we’d knead dough together or mix ingredients for the next sweet treat. This Sweet Pumpkin Banana Chocolate Chip Bread is more than just a recipe for me; it’s a slice of love, a memory baked into each crumb. I remember those cool autumn evenings when we’d gather around her table, the air filled with stories and laughter, and the comforting scent of chocolate and spices. It’s these moments that inspire me, and I hope this recipe brings a little of that joy and warmth into your home too.

Why You’ll Absolutely Love This Recipe

• It’s a breeze to make, providing that little kitchen victory we all crave!
• The combination of pumpkin and banana creates a moist, flavorful bread that’s hard to resist.
• Dark chocolate chips add a rich, indulgent touch, perfect for any chocolate lover.
• This recipe is a beautiful blend of Southern comfort and a sweet twist—ideal for sharing with loved ones.

Simple Ingredients for a Delicious Treat

Every ingredient in this recipe has its own story and purpose. The ripe bananas bring natural sweetness and moisture, while the canned pumpkin adds a subtle earthiness that pairs beautifully with the chocolate. I always keep a stash of dark chocolate chips in my pantry—they’re the key to that decadent flavor that makes this bread so special. The pumpkin pie spice is optional, but I love how it enhances the autumnal notes. Each ingredient is like a character in a story, coming together to create something truly magical.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F (175°C). Start by greasing your bread pan or lining it with parchment paper for easy removal. This little trick makes all the difference when it’s time to lift your delicious creation out of the pan.
In a medium bowl, mash those ripe bananas until they’re smooth. Add in the egg, whisking it with care. Then, fold in the cooled melted butter, vanilla extract, canned pumpkin, and brown sugar. Stir until everything is well blended. Remember, letting the butter cool is key to avoid scrambling the egg.
In another bowl, whisk together the flour, salt, baking soda, and baking powder. If you’re feeling adventurous, add the pumpkin pie spice here for an extra layer of flavor.
Combine the dry and wet ingredients, stirring gently. It’s important not to overmix—just enough to make sure there are no dry patches.
Fold in 3/4 cup of those luscious chocolate chips, then pour the batter into your prepared pan. Top with the remaining chocolate chips for that perfect, indulgent finish.
Bake for 50-60 minutes. A toothpick inserted into the center should come out clean. If the top browns too quickly, tent with foil for the last 20 minutes. Let it cool in the pan for best results.

A Few of My Favorite Tips

Here’s a secret from my kitchen to yours: using overripe bananas is key. They’re sweeter and mash easier, giving your bread the best texture. If you’re in a pinch, microwave them for a few seconds to soften.
Don’t rush the cooling process. Letting the bread cool completely before slicing ensures each piece is moist and holds together beautifully.
If you’re a fan of nuts, a handful of chopped pecans or walnuts can add a delightful crunch.

How I Like to Serve This

There’s nothing like a warm slice of this bread with a pat of butter melting on top. Pair it with a cup of tea or coffee for a cozy afternoon treat. It’s also delightful with a scoop of vanilla ice cream for dessert! When I have guests over, I love serving it with a dollop of whipped cream and a sprinkle of cinnamon.

Storing & Reheating (If There’s Any Left!)

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly and freeze. It reheats beautifully—just pop a slice in the microwave for a few seconds or enjoy it at room temperature. It’s perfect for breakfast, a snack, or whenever you need a little pick-me-up.

For more comforting recipes, check out my Comforting Air Fryer Meatballs That Bring Everyone Together, or try the Tender Air Fryer Chicken Bites That Bring Back Family Nights. And don’t miss out on A Family Favorite Honey Garlic Air Fryer Chicken Delight for a meal that’s sure to become a staple in your home.

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Sweet Pumpkin Banana Chocolate Chip Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 220

This delightful bread combines the flavors of ripe bananas, pumpkin, and rich chocolate chips for a moist and indulgent treat.

Ingredients

Wet Ingredients

• 3 pieces ripe bananas, mashed ((about 1 1/2 cups))
• 2/3 cup canned pumpkin
• 1 large egg, at room temperature
• 5 tbsp melted butter, cooled
• 1/3 cup packed brown sugar

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 to 1 tsp pumpkin pie spice, optional
• 1 cup dark chocolate chips, divided ((3/4 cup for batter, 1/4 cup for topping))

Instructions 

• Preheat oven to 350°F (175°C) and prepare a bread pan.
• Mash bananas, then mix in egg, butter, vanilla, pumpkin, and brown sugar until smooth.
• In another bowl, whisk flour, salt, baking soda, and baking powder; add pumpkin pie spice if using.
• Combine wet and dry ingredients, then fold in 3/4 cup chocolate chips.
• Pour batter into pan, top with remaining chocolate chips, and bake for 50-60 minutes.
• Cool in pan before serving for best slicing.

Notes

Let the bread cool completely for best texture and flavor.

Calories: 220kcal

Cost: $5.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

Every time autumn rolls around, I find myself drawn back to the kitchen, where the air becomes thick with the scent of spices and the warmth of the oven. Today, I’m sharing a recipe that wraps you in a cozy embrace: my Pumpkin Banana Bread Recipe. This bread isn’t just a delightful treat; it’s a memory, a walk through the past, and a reminder of simpler times. Growing up in a small Louisiana town, my grandmother would often bake with the seasons’ bounty, and pumpkins were a staple come fall. Mashing bananas beside her, I learned that cooking is an expression of love—a lesson I carry into every recipe I create. This Pumpkin Banana Bread marries the sweetness of ripe bananas with the earthy richness of pumpkin, creating a loaf that’s both nostalgic and new.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The combination of pumpkin and banana is a seasonal symphony of flavors.
• It’s a moist, tender loaf perfect for any time of day.
• Whether you’re a novice or a seasoned baker, this recipe is straightforward and forgiving.
• It’s a wonderful way to use up those overripe bananas sitting on your counter.

Simple Ingredients for a Delicious Treat

Let’s talk about these ingredients! Each one plays a role in crafting the perfect loaf. The all-purpose flour forms the base, while the spices—cinnamon, nutmeg, and cloves—bring warmth and depth. I love using mashed ripe bananas for their natural sweetness, complemented by the creamy texture of pumpkin puree. The melted butter adds richness, and the eggs and vanilla bind everything together. And if you’re feeling adventurous, toss in some walnuts or chocolate chips for an extra layer of flavor.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Now, let’s bring this fall baking dream to life! Start by preheating your oven to 350°F (175°C) and preparing your loaf pan with a little grease and flour—just like my grandmother taught me. In one bowl, whisk together the dry ingredients: flour, baking soda, salt, and those lovely spices. In another bowl, mix the wet ingredients: mashed bananas, pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Combine them, but remember, no need to overmix—just a gentle stir until everything’s just combined. If you’re adding walnuts or chocolate chips, fold them in now. Pour the batter into your prepared pan, and let the oven work its magic for 55-65 minutes. You’ll know it’s done when a toothpick comes out clean. Patience is key; let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

A Few of My Favorite Tips

Here’s a little secret: when you’re mixing the wet and dry ingredients, think of it as a conversation, not a debate. A gentle hand makes for a tender loaf. And if you find yourself with extra overripe bananas, pop them in the freezer for your next batch. They thaw beautifully and add a depth of flavor that’s just divine.

How I Like to Serve This

I love to enjoy a warm slice with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee in the morning or as an afternoon treat with tea. And if you’re hosting, this bread is a crowd-pleaser that brings everyone to the table, much like my recipe for Comforting Air Fryer Meatballs That Bring Everyone Together.

Storing & Reheating (If There’s Any Left!)

This bread keeps wonderfully! Store it in an airtight container at room temperature for up to three days, or in the fridge for up to a week. For a longer shelf life, slice and freeze individual pieces, so you can enjoy a taste of fall whenever the mood strikes. Simply reheat in the oven or microwave, and it’s as good as fresh.

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Amazing Pumpkin Banana Bread: 55-Minute Bliss

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 200

This delightful pumpkin banana bread combines the sweetness of ripe bananas with the warm spices of fall, creating a moist and flavorful treat.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 1 1/2 cups mashed ripe bananas ((about 3 medium))
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted ((1 stick))
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions 

• Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
• Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• In another bowl, mix bananas, pumpkin puree, melted butter, sugar, eggs, and vanilla until combined.
• Combine wet and dry ingredients, stirring until just mixed. Fold in walnuts or chocolate chips if using.
• Pour batter into the prepared loaf pan.
• Bake for 55-65 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For extra flavor, consider adding a pinch of nutmeg or using brown sugar instead of granulated sugar.

Calories: 200kcal

Cost: $8.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

Growing up in a small Louisiana town, autumn was always a season that wrapped itself around you like a familiar quilt, warm and full of memories. The air would turn crisp, and the leaves painted the ground with hues of amber and gold. My grandmother, with her flour-dusted apron and gentle hands, would usher me into the kitchen, promising a morning full of baking and stories. These high-protein pumpkin muffins with cream cheese filling are a tribute to those cozy mornings, where love was an ingredient in everything we made. They remind me of her kitchen—a place where the simple act of cooking was a celebration of life and love.

Why You’ll Absolutely Love This Recipe

• It’s a breeze to make, like a little kitchen victory waiting to happen!
• The pumpkin cream cheese muffins are packed with protein, making them a wholesome start to your day.
• The warm spices and creamy filling will wrap you in a blanket of comfort.
• Perfect for those cozy mornings when you need a bit of nostalgia with your coffee.

Simple Ingredients for a Delicious Treat

These muffins are made with love and a handful of ingredients that sing autumn in every bite. The almond flour and greek yogurt lend a hearty, protein-rich base, while the pumpkin puree adds moisture and that iconic fall flavor. And let’s not forget the cream cheese filling, a luscious surprise that brings everything together. When I bake these, I can almost hear my grandma’s laughter, feel her presence guiding my hands.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350 degrees, and let’s get started. Line your muffin tin with your favorite liners. If you’re using paper liners, give them a good spray with non-stick spray—it’ll make your life easier, trust me.

In a large bowl, whisk together 1/2 cup almond flour, 1.5 cups all-purpose flour, 1 tsp cinnamon, 1 tbsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. In a separate bowl, blend 1 tsp vanilla extract, 3/4 cup maple syrup, 15 oz pumpkin puree, 1/2 cup greek yogurt, and 2 eggs. Pour this mixture into your dry ingredients and stir until they just come together. Remember, no need to overmix!

Spoon the batter into your prepared muffin tin, filling each almost to the top. We want them to rise beautifully, just like the ones grandma used to make.

Now, for the filling: Beat together 8 oz cream cheese, 3 tbsp maple syrup, 2 tbsp all-purpose flour, 1 egg, 1.5 tsp vanilla extract, and 1/4 tsp salt. Transfer this creamy goodness to a piping bag or a ziplock bag with a snipped corner. Pipe about 2 tablespoons of filling into the center of each muffin, letting the batter rise around it.

Bake for 20 minutes or until you see that golden brown top. Let them cool for a bit before transferring them to a wire rack.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: for an extra touch of crunch, sprinkle some pepitas on top before baking. It adds a lovely texture and a hint of nutty flavor.

How I Like to Serve This

These muffins are delightful with a steaming cup of coffee, or as a sweet companion to your morning tea. They also pair beautifully with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, store these muffins in an airtight container at room temperature for up to two days, or in the fridge for longer freshness. To reheat, simply pop them in the oven for a few minutes or microwave for a quick warm-up. They’ll taste just as good as when they first came out of the oven.

For more breakfast inspiration, check out my other favorites like **Mornings Made Special: My Favorite Air Fryer Breakfast Burrito** or **A Quick and Heartfelt Air Fryer Chicken Sausage Delight**. And if you’re in the mood for something savory, my **Family Favorite: Honey Garlic Air Fryer Chicken Delight** is always a hit!

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high-protein pumpkin muffins with cream cheese filling

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist and fluffy pumpkin muffins filled with a creamy cheese center, perfect for a nutritious snack!

Ingredients

Dry Ingredients

• 125 g almond flour
• 180 g all-purpose flour
• 1 tsp cinnamon
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1 tsp vanilla extract
• 180 ml maple syrup
• 425 g pumpkin puree ((1 can))
• 120 g greek yogurt
• 2 large eggs
• 80 g cream cheese ((softened))
• 45 ml maple syrup
• 15 g all-purpose flour
• 1 large egg
• 1.5 tsp vanilla extract
• 1/4 tsp salt

Instructions 

• Preheat oven to 350°F and line a muffin tin.
• Mix dry ingredients in a large bowl.
• Combine wet ingredients and mix into dry until just incorporated.
• Fill muffin tins and prepare the cream cheese filling.
• Pipe filling into muffins and bake for 20 minutes.
• Cool for 5 minutes before transferring to a wire rack.

Notes

For best results, use fresh pumpkin puree and allow muffins to cool completely before serving.

Calories: 200kcal

Cost: $15.00

Course: Snack

Cuisine: American

Keyword: Pumpkin

When I think of pumpkin muffins, I’m transported back to my grandmother’s cozy kitchen in our small Louisiana town. The scent of spices and warmth of the oven felt like a hug from the inside out. Today, I bring you a recipe that marries those comforting memories with a healthy twist—my 8g Protein Pumpkin Muffins, juicy and irresistibly healthy. Each bite reminds me of fall mornings spent with loved ones, a tradition I’m thrilled to share with you.

Why You’ll Absolutely Love This Recipe

• **It’s a breeze to make**, perfect for a quick morning boost or an afternoon snack.
• **Packed with 8g of protein**, these muffins are both nourishing and satisfying.
• **The flavors are a warm hug**, with cinnamon and nutmeg blending beautifully with pumpkin.
• **Perfectly moist and fluffy**, making them the Best Pumpkin Muffins Ever in my book!

Simple Ingredients for a Delicious Treat

These muffins are crafted with love and ingredients that speak to the soul. The pumpkin puree is the star, bringing moisture and that iconic fall flavor. I adore using maple syrup for a touch of natural sweetness—it’s like bringing a piece of the forest into your kitchen. The protein powder adds a nutritional boost without compromising on taste, and the oat flour gives these muffins a wholesome, hearty texture.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine us side by side in the kitchen, aprons on, ready to create something special. First, preheat your oven to 350°F (175°C) and line a muffin tin with liners. In a bowl, mix together the pumpkin puree, eggs, maple syrup, and vanilla. It’s like stirring up a bowl of autumn sunshine! Then, add in the protein powder, oat flour, baking powder, cinnamon, nutmeg, and salt. Stir until everything is combined into a velvety batter.

Divide the batter evenly into the muffin cups, filling them with love and anticipation. Bake for 20-25 minutes, and let the aroma fill your home. When a toothpick comes out clean, it’s time to let them cool before serving.

A Few of My Favorite Tips

Here’s a little secret from me to you—don’t overmix the batter. It keeps the muffins tender and airy. If you’re feeling adventurous, sprinkle a handful of chopped pecans or walnuts on top before baking for a delightful crunch. And if you want to make them a bit more indulgent, a few chocolate chips never hurt anyone!

How I Like to Serve This

I love serving these muffins warm, right out of the oven, with a dollop of Greek yogurt or a smear of almond butter. It’s a wonderful way to start the day or share with friends over coffee. These muffins also make a great addition to a brunch spread, bringing a touch of homemade love to the table.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, pop them in the fridge for up to a week. To reheat, simply warm them in the oven for a few minutes or zap them in the microwave for a quick snack.

These Homemade Fall Pumpkin Muffins are a true celebration of the season and a testament to the joy of baking from the heart. I hope they bring as much warmth to your home as they do to mine.

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8g Protein Pumpkin Muffins - Juicy & Irresistibly Healthy

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 120

These pumpkin muffins are not only delicious but also packed with protein, making them a healthy snack option.

Ingredients

Dry Ingredients

• 1 cup pumpkin puree
• 2 pieces eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup protein powder (vanilla or unflavored)
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions 

• Preheat oven to 350°F (175°C) and line a muffin tin with liners.
• Mix pumpkin puree, eggs, maple syrup, and vanilla in a bowl.
• Add protein powder, oat flour, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
• Divide batter evenly into muffin cups.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Let cool before serving.

Notes

For added flavor, consider adding chocolate chips or nuts to the batter.

Calories: 120kcal

Cost: $8.00

Course: Snack

Cuisine: American

Keyword: Pumpkin

I remember those crisp fall mornings in my small Louisiana hometown, the air just cool enough to send a shiver down your spine, yet filled with the comforting aroma of spices warming on the stove. My grandmother’s kitchen was a sanctuary of love and laughter, where her stories blended with the sizzle and pop of her cooking. This recipe for High-Protein, Greek Yogurt Pumpkin Muffins is like a warm hug from those memories, bringing the cozy essence of autumn into every bite. Each muffin is infused with the flavors of pumpkin and cinnamon, just like the ones she’d make, but with a modern twist to keep us all feeling good and energetic throughout the day.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Packed with protein, these muffins are both a treat and a nourishing breakfast.
• The comforting flavors of pumpkin and spice make it perfect for fall.
• Great for sharing or freezing for later enjoyment.
• They are gluten-free, making them a delightful option for everyone to enjoy.

Simple Ingredients for a Delicious Treat

The beauty of these muffins lies in their simplicity. Just a handful of ingredients come together to create something truly special. The pumpkin puree adds moisture and a delightful earthiness, reminiscent of those pumpkin pies my grandmother used to make. Greek yogurt provides a creamy texture and a protein boost, while oat flour keeps it light and gluten-free. I love adding a touch of maple syrup for sweetness that feels natural and warm, just like a Southern autumn.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s dive into this recipe together, step by step. Imagine me right there with you, apron tied and ready to share a story or two while we bake.

1. First, preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or a bit of grease.
2. In one bowl, sift together the oat flour, protein powder, baking powder, cinnamon, nutmeg, and salt. It’s like gathering your ingredients for a warm, welcoming hug.
3. In another bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, almond milk, and vanilla extract until smooth. If the batter looks too thick, add a touch more almond milk, but not too much—we want it just right.
4. Gently fold the dry ingredients into the wet ones, mixing until just combined. Remember, overmixing is a no-no!
5. Divide the batter evenly among your muffin cups, filling them about 3/4 full. This is where the magic happens!
6. Top each muffin with a sprinkle of cinnamon sugar for that extra touch of sweetness and spice.
7. Bake for 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack.

A Few of My Favorite Tips

Here’s a little secret—if you want to make these muffins even more special, add a handful of chopped pecans or walnuts for some crunch. And don’t be shy about experimenting with different protein powders; I’ve found both whey and plant-based work beautifully here.

How I Like to Serve This

I love serving these muffins warm, right out of the oven, with a pat of butter or a dollop of cream cheese. They pair wonderfully with a cup of coffee or a hot mug of apple cider, bringing back those cozy fall mornings on my grandmother’s porch.

Storing & Reheating (If There’s Any Left!)

If you have any muffins left, store them in an airtight container at room temperature for up to three days. They also freeze well; just pop them in a freezer bag, and they’ll keep for up to three months. To reheat, a quick zap in the microwave or a few minutes in a warm oven will do the trick, bringing back that fresh-baked goodness.

For more comforting recipes that bring everyone together, check out my **[Comforting Air Fryer Meatballs That Bring Everyone Together](https://quickflavorfix.com/comforting-air-fryer-meatballs-that-bring-everyone-together)** and **[Tender Air Fryer Chicken Bites That Bring Back Family Nights](https://quickflavorfix.com/tender-air-fryer-chicken-bites-that-bring-back-family-nights)**. And if you’re in the mood for something sweet, don’t miss my **[A Family Favorite Honey Garlic Air Fryer Chicken Delight](https://quickflavorfix.com/a-family-favorite-honey-garlic-air-fryer-chicken-delight)**.

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High-Protein, Greek Yogurt Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 150

These delicious muffins are packed with protein and the warm flavors of pumpkin and spices, making them a perfect healthy snack or breakfast option.

Ingredients

Dry Ingredients

• 3/4 cup pumpkin puree
• 1/2 cup plain greek yogurt
• 1/2 cup oat flour
• 1/4 cup vanilla protein powder (whey or plant-based)
• 1/4 cup pure maple syrup
• 2 tbsp unsweetened almond milk
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp cinnamon sugar (for topping)

Instructions 

• Preheat oven to 350°F (175°C) and prepare muffin tin.
• Sift dry ingredients together in a bowl.
• Whisk wet ingredients until smooth, adjusting almond milk as needed.
• Fold dry into wet ingredients gently until just combined.
• Divide batter into muffin cups and sprinkle with cinnamon sugar.
• Bake for 20–25 minutes until a toothpick comes out clean.

Notes

For extra moisture, ensure not to overmix the batter.

Calories: 150kcal

Cost: $8.00

Course: Snack

Cuisine: American

Keyword: Pumpkin

There’s something about the first cool breeze of autumn that stirs up a delicious nostalgia in me. Growing up in a small Louisiana town, fall was a time when my grandmother’s kitchen would transform into a haven of warm spices and sweet treats. I remember kneading dough beside her, the air rich with cinnamon and nutmeg, as we prepared for the cooler months. Today, living in vibrant New Orleans, those memories fuel my culinary creations. This recipe for **High-Protein, Cottage Cheese Pumpkin Muffins** is a testament to those cherished moments, blending the cozy flavors of pumpkin with a nourishing twist—perfect for a Healthy Fall Breakfast or any time you need a little comfort.

Why You’ll Absolutely Love This Recipe

• It’s like a hug in muffin form—warm, cozy, and full of love.
• These muffins are a Quick And Healthy option, packed with protein to keep you energized through the day.
• They bring a touch of autumn to your mornings, making it a perfect Fall Protein Breakfast.
• With simple ingredients, it’s so easy, it feels like a little kitchen victory!

Simple Ingredients for a Delicious Treat

Each ingredient in this recipe plays a special role in creating a muffin that’s both delicious and nourishing. The pumpkin puree brings that quintessential fall flavor and moisture, while the cottage cheese adds a creamy texture and a protein boost. I adore using flax eggs as a nod to my grandmother’s resourcefulness, and they work beautifully here to bind everything together. Maple syrup gives a gentle sweetness that feels just right. The pumpkin pie spice? It’s like a sprinkle of autumn magic. And don’t worry, I’ll guide you through every step in the recipe card below!

Let’s Make Some Magic: Step-by-Step

First things first, preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. Let’s get those flax eggs ready—mix the ground flaxseed with water and let it sit until it thickens. In a blender or food processor, blend the pumpkin, cottage cheese, flax eggs, maple syrup, oil, and vanilla until smooth. This mixture is the heart of your muffins. In a large bowl, whisk together the oat flour, protein powder, almond flour, flaxseed, spices, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until just combined. Remember, we’re not looking for perfection here, just a lovely, slightly lumpy batter. If you’re feeling adventurous, fold in some nuts or seeds for extra texture. Divide the batter into your muffin cups and bake for 22–24 minutes, until a toothpick comes out mostly clean. Let them cool for five minutes in the pan, then transfer to a rack.

A Few of My Favorite Tips

For an extra protein boost, use brands like Good Culture for the cottage cheese. If you’re going for a vegan version, swap in thick soy or coconut yogurt and a vegan protein powder. Don’t be shy to sneak in some hemp or chia seeds—it’s our little secret for extra nutrition! And if you’re looking for more breakfast inspiration, check out my article on **Mornings Made Special: My Favorite Air Fryer Breakfast Burrito**.

How I Like to Serve This

I love enjoying these muffins warm, with a pat of butter melting into them. They pair beautifully with a cup of spiced tea or coffee. For a special treat, try drizzling a bit of extra maple syrup on top. It’s like having dessert for breakfast, only healthier!

Storing & Reheating (If There’s Any Left!)

If you have any leftovers, store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature. They’ll regain that fresh-baked warmth in no time.

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High-Protein, Cottage Cheese Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Total Time 39 minutes minutes

Servings 12 muffins

Calories 150

These high-protein muffins are a delicious and nutritious way to enjoy pumpkin flavor while boosting your protein intake.

Ingredients

Wet Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs flax eggs ((2 tbsp ground flaxseed + 6 tbsp water))
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 scoop vanilla protein powder ((20g protein))
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• pinch salt

Instructions 

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• Mix flax eggs and set aside to thicken.
• Blend pumpkin, cottage cheese, flax eggs, maple syrup, oil, and vanilla until smooth.
• Whisk together oat flour, protein powder, almond flour, flaxseed, spices, baking powder, baking soda, and salt.
• Pour wet mixture into dry and stir until just combined.
• Divide batter into muffin cups and bake for 22–24 minutes.

Notes

For a vegan version, use thick soy/coconut yogurt and a vegan protein powder.

Calories: 150kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s something about the onset of autumn in New Orleans that brings back memories of my childhood in Louisiana, where the air gets a little crisper and the leaves start to rustle with a certain magic. It was during these times that my grandmother and I would spend afternoons baking, her kitchen filled with warmth and the comforting scent of spices. Today, I want to share a recipe that holds a special place in my heart—High-Protein, Cottage Cheese Pumpkin Muffins. These muffins are more than just a tasty treat; they are a nostalgic hug and a nod to the love and lessons passed down through generations.

Why You’ll Absolutely Love This Recipe

• It’s a Protein Packed Meal that feels like a cozy embrace, perfect for those busy mornings or a quiet afternoon treat.
• The blend of Cheese Pumpkin creates a moist, tender muffin that’s both healthy and comforting.
• With its Autumn Flavors, it’s a celebration of fall baking that fills your home with warmth and nostalgia.
• Simple enough to make with little ones, turning an ordinary day into a cherished memory.

Simple Ingredients for a Delicious Treat

Each ingredient in these muffins speaks to simplicity and warmth. The cottage cheese adds a creamy texture and a boost of protein, making these muffins a wholesome choice. The pumpkin puree is not only rich in fiber but also brings that quintessential fall flavor we all love. And let’s not forget the spices—cinnamon, nutmeg, and cloves—which transform these muffins into a aromatic delight.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s embark on this baking journey together, shall we? First, preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or a spritz of non-stick spray. In a large bowl, whisk together the creamy cottage cheese, luscious pumpkin puree, eggs, and the sweet touch of honey until smooth. In another bowl, mix the flour, baking soda, baking powder, and those lovely spices—cinnamon, nutmeg, and cloves—along with a pinch of salt.

Gently fold the dry ingredients into the wet mixture, taking care not to overmix—remember, we’re going for tender muffins here. If you’re feeling a bit adventurous, toss in some pumpkin seeds or chopped nuts for a delightful crunch. Fill those muffin cups about 3/4 full, and bake for 18-22 minutes, or until a toothpick comes out clean. Let them cool for a bit before transferring them to a wire rack—this is when the anticipation builds!

A Few of My Favorite Tips

Here’s a little secret: if you’re using honey, try warming it slightly before mixing. It blends more smoothly, making the batter luscious and perfectly sweet. And don’t be shy with those spices—adjust them according to your taste and let your kitchen be filled with the scent of fall.

How I Like to Serve This

I love serving these muffins warm, with a pat of butter melting into each bite. They’re perfect with a cup of coffee on a lazy Sunday morning or paired with a bowl of soup for a comforting lunch. Sometimes, I’ll even enjoy them with a drizzle of maple syrup for a sweet afternoon pick-me-up.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, these muffins store beautifully. Keep them in an airtight container at room temperature for up to three days, or in the fridge for about a week. For a quick reheat, pop them in the microwave for a few seconds or warm them in the oven to bring back that freshly baked aroma.

And if you’re looking for other comforting recipes, you might enjoy these Comforting Air Fryer Meatballs That Bring Everyone Together, or perhaps a Quick and Tasty Air Fryer Salmon That Feels Like Home. For a touch of nostalgia, these Tender Air Fryer Chicken Bites That Bring Back Family Nights are sure to hit the spot.

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High-Protein, Cottage Cheese Pumpkin Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 150

These muffins are a delicious and nutritious way to enjoy the flavors of pumpkin while boosting your protein intake with cottage cheese.

Ingredients

Dairy

• 1 cup cottage cheese (for added protein and creaminess)
• 1 cup canned pumpkin puree (rich in fiber and antioxidants)
• 2 large eggs
• 1/2 cup honey or maple syrup (natural sweetener)
• 1 1/2 cups whole wheat flour or spelt flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt
• additional optional toppings (pumpkin seeds, walnuts, or shredded coconut)

Instructions 

• Preheat oven to 375°F (190°C) and prepare muffin tin.
• Whisk together cottage cheese, pumpkin puree, eggs, and honey until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
• Combine dry ingredients into wet mixture, stirring gently until just combined.
• Distribute batter into muffin cups, filling each about 3/4 full.
• Bake for 18-22 minutes until a toothpick comes out clean.

Notes

For extra flavor, consider adding chocolate chips or spices to the batter.

Calories: 150kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s a special kind of magic that happens in the kitchen when autumn rolls around. The air turns crisp, and suddenly, the idea of baking something warm and comforting feels like the only thing that makes sense. Growing up in Louisiana, I remember my grandmother’s kitchen was where autumn truly came alive. The smell of spices and the gentle hum of the oven were as much a part of the season as the falling leaves. Today, I’m sharing a recipe that wraps you in that same warm embrace—Pumpkin Oatmeal Muffins. These aren’t just muffins; they’re a hug from the past, a whisper of nostalgia, and a celebration of everything I hold dear about fall.

Why You’ll Absolutely Love This Recipe

• It’s as easy as a gentle breeze, perfect for when you want a quick kitchen win.
• The blend of pumpkin and oatmeal creates muffins that are not only deliciously moist but also a healthy start to your day.
• Each bite is a warm reminder of cozy family gatherings and cherished autumn moments.
• They’re versatile—perfect for breakfast, a snack, or even a light dessert.
• Using canned pumpkin makes it a breeze to whip up these delights anytime the craving hits.

Simple Ingredients for a Delicious Treat

The ingredients in these muffins are like old friends, familiar and comforting. Pumpkin puree gives them a rich, moist texture, while the oats add a hearty touch that feels just right for fall. I love using a blend of rolled and quick oats for the perfect balance of chewiness and tenderness. And let’s not forget the spices—cinnamon, nutmeg, ginger, and cloves, all working together to bring that unmistakable autumn flavor. You can even add your own twist with mix-ins like chocolate chips or walnuts. Trust me, these Pumpkin Muffins With Oatmeal will quickly become a favorite in your home.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine I’m right there with you in your kitchen, guiding you through each step. First, preheat your oven to 350°F (175°C) and line a muffin tin with liners. In a large bowl, mix your dry ingredients: oats, flour (if you’re using it), baking powder, baking soda, pumpkin pie spice, and a pinch of salt. In another bowl, whisk together your wet ingredients: the pumpkin puree, eggs, maple syrup, brown sugar, oil, milk, and vanilla. Now, gently fold the wet mixture into the dry ingredients, stirring just until everything is combined. If you’re adding any mix-ins, now’s the time! Fill your muffin cups about 3/4 full and bake for 18-22 minutes. The smell that fills your kitchen will be nothing short of heavenly.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: if you’re looking for an extra touch of crunch, sprinkle a few oats or nuts on top before baking. And if you’re in the mood for something sweeter, a handful of chocolate chips never hurts! Remember, these muffins are forgiving and flexible—just like a good friend.

How I Like to Serve This

These muffins are delightful on their own, but I love serving them warm with a pat of butter or a dollop of cream cheese. Pair them with a hot cup of coffee or tea, and you’ve got yourself a perfect fall morning. They’re also wonderful alongside a hearty breakfast spread, maybe with some Comforting Air Fryer Meatballs That Bring Everyone Together or a Quick and Heartfelt Air Fryer Chicken Sausage Delight for a savory-sweet balance.

Storing & Reheating (If There’s Any Left!)

These muffins store beautifully. Keep them in an airtight container at room temperature for a couple of days, or pop them in the fridge to last up to a week. For longer storage, freeze them, and they’ll be ready to reheat whenever you need a taste of autumn. To reheat, just warm them in the oven for a few minutes, and they’ll be as fresh as the day you baked them.

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Pumpkin Oatmeal Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 180

Deliciously moist and healthy, these pumpkin oatmeal muffins are perfect for breakfast or a snack!

Ingredients

Dry Ingredients

• 1 cup canned pumpkin puree
• 1.5 cups rolled oats + quick oats (or 1½ cups total oats)
• 0.5 cup whole wheat or all‑purpose flour (optional for firmer structure)
• 1 tsp baking powder
• 1 tsp pumpkin pie spice (or blend of spices)
• 0.5 tsp baking soda
• 0.25 tsp salt

Wet Ingredients

• 2 large eggs (or flax-eggs for vegan)
• 0.33 cup maple syrup (or honey)
• 0.25 cup brown sugar (optional)
• 0.33 cup vegetable oil (or coconut oil, or olive oil)
• 1 tsp vanilla extract
• 0.5 cup milk (dairy or plant-based)
• 1 cup optional mix-ins (chocolate chips, nuts, raisins, cranberries)

Instructions 

• Preheat oven to 350°F (175°C) and prepare muffin tin.
• Mix dry ingredients in a bowl.
• Whisk wet ingredients until smooth.
• Combine wet and dry ingredients gently, then fold in mix-ins.
• Fill muffin cups about 3/4 full.
• Bake for 18–22 minutes until a toothpick comes out clean.

Notes

For a vegan option, substitute eggs with flax-eggs.

Calories: 180kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

The smell of pumpkin and spices wafting through the kitchen is like a warm embrace from my grandmother, whisking me back to those childhood days in Louisiana. We’d spend hours in the kitchen, her teaching hands guiding mine as we kneaded, stirred, and baked. She taught me that cooking wasn’t just about food—it was about weaving stories and memories into every dish. Today, I’m sharing a recipe that’s close to my heart: Pumpkin Protein Muffins. These wholesome treats are not just muffins; they’re a cozy morning hug, a taste of fall, and a nod to the love that fills our kitchens.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Packed with protein, these muffins are a nourishing start to your day.
• The blend of spices will transport you to a cozy autumn morning.
• They’re a perfect balance of health and indulgence with optional chocolate chips.
• These muffins are like a hug you can eat—comforting and satisfying.

Simple Ingredients for a Delicious Treat

In my kitchen, simplicity is key, and these ingredients are a testament to that. Whole wheat pastry flour provides a wholesome base, while protein powder gives these muffins a nutritional boost. The spices—cinnamon, ginger, nutmeg, and cloves—are like autumn in a jar, filling your home with warmth and nostalgia. Pumpkin puree adds moisture and flavor, while coconut sugar lends a gentle sweetness. And let’s not forget the mini chocolate chips, which add a delightful surprise in every bite. You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s dive into the heart of the kitchen and create these delightful muffins together. Start by preheating your oven to 375°, the perfect temperature to awaken those spices and bake your muffins to perfection. Next, line a 12-count muffin tin, preparing it for the magic to come.

In a medium bowl, whisk together the flour, protein powder, and spices. This dry mix is your aromatic foundation. In another bowl, blend the pumpkin puree, coconut sugar, eggs, oil, Greek yogurt, and vanilla until the mixture is smooth and inviting. Combine the dry and wet ingredients, folding them together like an old friend’s embrace. Finally, stir in the mini chocolate chips if you’re feeling indulgent.

Spoon the batter into your muffin tin, each cup a promise of comfort. Top with a sprinkle of chocolate chips if you wish, and bake for 20-22 minutes. Let them cool, savoring the anticipation before you dive in.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: don’t overmix the batter. Stir just until combined to keep your muffins tender. If you’re not a fan of chocolate, try adding nuts or dried fruit for a different twist. And remember, these muffins freeze beautifully, so you can enjoy a taste of fall anytime you like.

How I Like to Serve This

There’s something special about enjoying these muffins with a steaming cup of coffee or a cozy chai tea. They’re perfect for lazy Sunday mornings, a quick breakfast on the go, or a sweet afternoon pick-me-up. Pair them with a dollop of Greek yogurt or a smear of almond butter for a little extra indulgence.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers (though I doubt you will!), store these muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, simply pop them in the microwave for 20 seconds or enjoy them at room temperature.

For more heartwarming recipes that bring people together, check out my other favorites: **A Wholesome Bite of Joy: Air Fryer Pizza Rolls to Share**, **Tender Air Fryer Chicken Bites That Bring Back Family Nights**, and **Comforting Air Fryer Meatballs That Bring Everyone Together**. Happy baking, and may your kitchen be filled with love and laughter!

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Pumpkin Protein Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 180

Deliciously moist and packed with protein, these pumpkin muffins are perfect for a healthy snack or breakfast.

Ingredients

Dry Ingredients

• 1.25 cups whole wheat pastry flour
• 0.5 cup protein powder ((plain, vanilla, or chocolate))
• 2 tsp cinnamon
• 1.5 tsp baking soda
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves

Wet Ingredients

• 15 oz canned pumpkin puree ((not pumpkin pie filling))
• 0.75 cup coconut sugar ((or brown sugar))
• 2 large eggs
• 0.25 cup avocado oil
• 0.25 cup plain greek yogurt
• 2 tsp vanilla extract
• 0.5 cup mini chocolate chips ((optional))

Instructions 

• Preheat oven to 375° and line a muffin tin.
• Mix dry ingredients in a bowl and set aside.
• Whisk wet ingredients in another bowl until smooth.
• Combine dry and wet ingredients, then fold in chocolate chips.
• Divide batter into muffin tin and top with more chocolate chips.
• Bake for 20-22 minutes until a toothpick comes out clean.

Notes

For extra flavor, try adding nuts or dried fruit!

Calories: 180kcal

Cost: $10.00

Course: Snack

Cuisine: American

Keyword: Pumpkin

Growing up in the heart of Louisiana, the air always seemed to carry a hint of spice and warmth, no matter the season. I remember those crisp fall mornings when my grandmother would wake us with the aroma of something baking in the oven. Today, I’m sharing a recipe that takes me back to those cherished moments—my Healthy Pumpkin Muffins. These muffins are not just a treat; they’re a piece of my past, a reminder of the love and care that filled our kitchen. Every bite is like a warm hug, inviting you to savor the goodness of home and tradition.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• A healthier take on a classic favorite, perfect for guilt-free indulgence.
• Packed with the flavors of fall, these muffins are a delightful treat anytime.
• Great for making ahead and freezing—your future self will thank you!

Simple Ingredients for a Delicious Treat

Let’s talk about what makes these muffins so special. We start with ⅓ cup of melted coconut oil, which gives a subtle richness to the muffins. I love using maple syrup—a healthier sweetener that adds a depth of flavor reminiscent of those fall mornings. The pumpkin purée (make sure it’s not pie filling) is the star of the show, providing natural sweetness and moisture.

Whole wheat flour and oats add a hearty texture, making these muffins feel like a cozy breakfast or snack. And of course, the pumpkin spice blend—a fragrant mix of cinnamon, nutmeg, and cloves—brings everything together in a warm embrace.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners. In a large bowl, whisk together the oil and maple syrup until they’re best friends. Add the eggs, beating well to bring them into the fold. Stir in the pumpkin purée, milk, pumpkin spice, baking soda, vanilla, and salt—each ingredient playing its part in this flavorful symphony.

Gently fold in the flour and oats, taking care not to overmix. Divide the batter evenly into 12 muffin cups, topping each with a sprinkle of oats and a little turbinado sugar if you’re feeling fancy. Bake for 22–25 minutes, until a toothpick comes out clean. Let them cool for about 5 minutes in the pan before transferring them to a rack to finish cooling.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: let your eggs come to room temperature before you start. It makes a world of difference in how they blend with the other ingredients. And if you’re looking to add a bit more protein, try mixing in a scoop of your favorite protein powder with the dry ingredients for a batch of Healthy Protein Pumpkin Muffins.

How I Like to Serve This

I love serving these muffins warm with a pat of butter or a dollop of Greek yogurt on top. They pair wonderfully with a hot cup of coffee or tea, perfect for a quiet morning moment or sharing with friends over brunch.

Storing & Reheating (If There’s Any Left!)

If you have any leftovers (a big “if”), store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. These muffins also freeze beautifully, making them ideal Freezer Pumpkin Muffins. Just pop them in the microwave for a quick reheat, and they’re ready to enjoy again.

For more cozy recipes that bring people together, don’t miss my Comforting Air Fryer Meatballs That Bring Everyone Together or my Tender Air Fryer Chicken Bites That Bring Back Family Nights. Each dish is crafted with the same love and care as these muffins, perfect for sharing with those you hold dear.

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Healthy Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 180

Deliciously moist and wholesome, these pumpkin muffins are perfect for a healthy snack or breakfast.

Ingredients

Wet Ingredients

• ⅓ cup melted coconut oil ((or light olive oil))
• ½ cup maple syrup
• 2 large eggs (room temp)
• 1 cup pumpkin purée ((not pie filling))
• ¼ cup milk ((any kind))

Dry Ingredients

• 2 tsp pumpkin spice blend
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 1¾ cups whole wheat flour
• ⅓ cup old-fashioned oats ((+ more for topping))
• optional turbinado sugar (for crunchy tops)

Instructions 

• Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
• Whisk oil and maple syrup in a large bowl, then add eggs and beat well.
• Stir in pumpkin, milk, spices, baking soda, vanilla, and salt.
• Fold in flour and oats until just combined—don’t overmix!
• Divide batter into 12 cups, sprinkle with oats and turbinado sugar.
• Bake for 22–25 mins until a toothpick comes out clean. Cool for 5 mins, then transfer to a rack.

Notes

For extra flavor, try adding nuts or chocolate chips to the batter!

Calories: 180kcal

Cost: $10.00

Course: Snack

Cuisine: American

Keyword: Pumpkin