Plant-based pumpkin and pecan protein muffins - try saying that 3 times fast! Pumpkin season is well and truly here, and this recipe is the perfect way to celebrate; we promise they'll give you all those cosy Autumnal feelings!
Mix together all your dry ingredients, before stirring in all your wet ingredients until smooth and well-combined. Line a muffin tray and add 2 tbsp of the mix to each one, so they're about 3/4 full.
Bake for 16-18 minutes at 345c, or until you can insert a toothpick and it comes out clean. We love them warm from the oven with a sprinkling of toasted pecans, a drizzle of maple syrup and a dollop of nut butter.