Why Make This Recipe
Pumpkin protein muffins are a fantastic choice for anyone looking to add nutrition and flavor to their snack or breakfast routine. They are packed with protein thanks to the added protein powder, making them a great option for anyone needing a healthy boost. Plus, the warm spices and pumpkin create a comforting and delicious treat that you can enjoy any time of the day.
How to Make Pumpkin Protein Muffins
Ingredients
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar (or brown sugar)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional) (plus more for topping, optional)
Directions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together the pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla. Whisk until no clumps of yogurt remain.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the mini chocolate chips if you are using them.
- Divide the batter evenly between the 12 muffin cups. Sprinkle a few mini chocolate chips on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
How to Serve Pumpkin Protein Muffins
You can enjoy these muffins warm or at room temperature. They make a great breakfast on-the-go or a snack during the day. Pair them with a cup of coffee or tea for a cozy treat. You can also spread a little butter or nut butter on top for added flavor.
How to Store Pumpkin Protein Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For even longer storage, freeze the muffins in a freezer-safe bag or container for up to three months. Just thaw them overnight in the fridge or heat them up in the microwave before serving.
Tips to Make Pumpkin Protein Muffins
- Make sure to use canned pumpkin puree and not pumpkin pie filling, as the pie filling has added sugars and spices that can change the flavor and texture.
- If you want to lower the sugar content, you can reduce the coconut sugar or use a sugar substitute.
- You can also mix in nuts or dried fruit for extra texture and flavor.
Variation
Feel free to experiment with different flavors by swapping the spices or adding nuts and seeds. For a more festive touch, try adding some chopped cranberries or pecans to the batter.
FAQs
1. Can I use another type of flour?
Yes, you can use all-purpose flour or gluten-free flour if you prefer. Just note that this may change the texture a bit.
2. Is it necessary to add protein powder?
While the protein powder adds nutrition, you can make the muffins without it. Just use the same amount of flour.
3. Can I make these muffins vegan?
Yes, you can replace the eggs with flax eggs and use non-dairy yogurt and oil. Adjust the sugar if necessary based on your preferences.
Pumpkin Protein Muffins
Deliciously nutritious muffins packed with protein and warm spices, perfect for breakfast or a snack.
- Total Time: 32 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar (or brown sugar)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional, plus more for topping)
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together the pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla until no clumps of yogurt remain.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the mini chocolate chips if using.
- Divide the batter evenly between the 12 muffin cups and sprinkle a few mini chocolate chips on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg