prep time     cook  time      total time
15 mins          25  mins         40 mins

Ingredients & Directions

Beat together in a mixing bowl:

• 2 eggs
• 1/3 cup buttermilk
• 1/3 cup melted butter
• 1 tablespoon molasses (I'm a little heavy handed with the molasses)
• 1 teaspoon pure vanilla extract
• 1 cup sugar (I use organic cane sugar)
• 15oz size canned pumpkin

Sift together and ADD to above mixture:

• 1 cup Hempagizer Protein Blast
• 1 cup flour (gluten free blend or non-bleached wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon *
• 1 teaspoon ground nutmeg *
• 1/2 teaspoon ground ginger *
• 1/2 teaspoon allspice *

(* If you don't have all these delicious spices hanging out in your pantry, use a few teaspoons of Pumpkin Pie Spice)

Once mixed - fold in

• 1 cup chopped walnuts
• 2/3 cup steel cut oats

Spoon into prepared muffin pan cups and bake at 350 for 20 to 25 minutes

Make 20 to 24 muffins.

Use smaller muffin tins for muffin bites. Bake 12 to 15 minutes. They freeze well too.

Using Hempagizer will add approximately 4g more of protein per serving, plus it provides magnesium, iron and phosphorus making this an enjoyable, quick breakfast food. Great coffee break snack.