Description
These pumpkin protein muffins combine the cozy flavors of autumn with the nutritional benefits of added protein. Perfect for breakfast, post-workout snacks, or whenever you want something sweet and wholesome.
Ingredients
Scale
- 2–2¼ cups flour (all-purpose, whole wheat, or oat flour)
- ½–1 cup vanilla protein powder
- 1–2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1–1½ teaspoons baking powder
- ½–1 teaspoon baking soda
- ½ teaspoon salt
- 1–1½ cups pumpkin puree
- 2 large eggs
- ⅓–¾ cup sweetener (maple syrup, brown sugar, or coconut sugar)
- ¼–⅓ cup Greek yogurt
- ¼ cup avocado oil or melted coconut oil
- ¾ cup milk (dairy or non-dairy)
- 1–2 teaspoons vanilla extract
- Optional: ½ cup mini chocolate chips
- Optional: Raw turbinado sugar for topping
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners. Spray with cooking spray if using protein powder.
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, whisk all wet ingredients until smooth and creamy.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Don’t overmix.
- Divide the batter between muffin cups, filling about ¾ full. Sprinkle chocolate chips or raw sugar on top if using.
- Bake for 16-35 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack.
Notes
Once mixed, bake immediately for best texture. Muffins can be stored in an airtight container for 2-3 days or frozen for up to 3 months. Customize with your favorite protein powder or mix-ins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: pumpkin, protein muffins, healthy muffins, fall baking