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Pumpkin Protein Muffins Recipe

Pumpkin Protein Muffins Recipe
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★★★★★

5.2 from 8 reviews

Delicious and nutritious Pumpkin Protein Muffins made with whole wheat pastry flour, protein powder, warm spices, and creamy pumpkin puree. These muffins are perfect for a healthy breakfast or snack, offering a great boost of protein and seasonal fall flavors.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Optional

  • ½ cup mini chocolate chips (plus extra for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the whole wheat pastry flour, protein powder, cinnamon, baking soda, ground ginger, nutmeg, and cloves. Set the mixture aside.
  3. Combine wet ingredients: In a separate large bowl, whisk together the canned pumpkin puree, coconut sugar, eggs, avocado oil, plain Greek yogurt, and vanilla extract until smooth and free of yogurt clumps.
  4. Combine wet and dry: Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix. Fold in the mini chocolate chips if using.
  5. Fill muffin tin: Evenly divide the batter among the 12 muffin cups. Sprinkle a few mini chocolate chips on top of each muffin for an extra burst of chocolate, if desired.
  6. Bake: Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
  7. Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt alternative.
  • Use plain, vanilla, or chocolate protein powder based on your flavor preference.
  • If you prefer sweeter muffins, increase the sugar to 1 cup.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw them at room temperature or warm in the microwave before serving.
  • Do not use pumpkin pie filling, as it contains added sugars and spices that will alter the taste and texture.

Nutrition

Keywords: pumpkin muffins, protein muffins, healthy muffins, pumpkin protein bake, fall recipes, gluten-conscious snack

Find it online: https://cheframiflavor.com/pumpkin-protein-muffins-recipe/