Hello Healthy Meal Preppers!

Fall flavors and wholesome ingredients come together in these Pumpkin Spice Breakfast Muffins, your new favorite grab-and-go morning treat! Lightly sweetened with maple syrup and packed with pumpkin and warm spices, these muffins are fluffy, satisfying, and totally guilt-free. Plus, with just 110 calories and over 5 grams of protein per serving, they’re perfect for fueling your day—no sugar crash included.

These muffins are gluten-free, nut-free, and made with sunflower seed flour, making them a great option for those with common allergens. Best of all, they come together in just one bowl and store beautifully in the fridge or freezer, so you can prep a batch and have a healthy, cozy breakfast ready all week long!

Pumpkin Spice Breakfast Muffins Recipe:

Per serving: 110 Calories • 16.2g Carbs (0.6g Fiber) • 2.8g Fat • 5.6g Protein

12 minutes to prep , 30 minutes to cook

Ingredients

Scaled to 1 servings

• 2/3 tbsp Pumpkin (10 g)

• 1 tbsp Maple syrups (20 g)

• 1/2 extra large Egg (28 g)

• 1 tbsp Sunflower seed flour (4 g)

• 1/16 tsp Cinnamon (0.2 g)

• 1/16 tsp Ginger (0.1 g)

• 0.021 tsp Cloves (0 g)

• 1/16 tsp Baking soda (0.3 g)

• 1/16 tsp Vinegar (0.4 g)

Directions

Directions are for original recipe of 12 servings

1. Preheat the oven to 350 degrees F and line a standard muffin tin with 12 parchment or silicone baking cups. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.

2. Divide the batter into the 12 baking cups, then bake for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months. Enjoy!