Wholesome Pumpkin Protein Muffins

Why Make This Recipe

Wholesome Pumpkin Protein Muffins are a perfect treat for anyone looking to enjoy a tasty snack while getting a boost of protein. These muffins are not just delicious but also healthy, making them a great choice for breakfast or a post-workout snack. With pumpkin puree, oats, and protein powder, they pack a nutritious punch. Plus, they are easy to make and can satisfy your sweet tooth without the guilt.

How to Make Wholesome Pumpkin Protein Muffins

Ingredients

• 1 cup pumpkin puree
• 1/2 cup protein powder
• 1/2 cup oats
• 1/4 cup honey or maple syrup
• 2 eggs
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup chopped nuts or chocolate chips (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, mix the pumpkin puree, protein powder, oats, honey, and eggs until well combined.
3. In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Add the dry ingredients to the wet mixture and mix well.
5. Stir in the milk until you achieve a smooth batter.
6. If desired, fold in nuts or chocolate chips.
7. Divide the batter evenly into the muffin tin.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool for a few minutes before transferring to a wire rack. Enjoy your muffins!

How to Serve Wholesome Pumpkin Protein Muffins

These muffins can be enjoyed warm or at room temperature. You can serve them plain or with a spread of nut butter for an extra treat. They make a great breakfast option, a snack during the day, or even a light dessert after dinner.

How to Store Wholesome Pumpkin Protein Muffins

Store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to three months. Just make sure to wrap them well in plastic wrap or place them in a freezer-safe bag.

Tips to Make Wholesome Pumpkin Protein Muffins

1. Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
2. Feel free to adjust the spices according to your taste. Add more cinnamon or nutmeg if you like a stronger flavor.
3. For a vegan option, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use maple syrup instead of honey.

Variation

You can add different ingredients to customize your muffins. Try adding dried fruit like cranberries or raisins, or switch up the nuts for walnuts or pecans. You can also make them chocolatey by adding cocoa powder or using chocolate protein powder.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend the pumpkin until smooth before using it in the recipe.

2. Can I substitute the protein powder with something else?
Yes, you can replace the protein powder with additional oats or flour, but keep in mind that the protein content will be lower.

3. Can I make these muffins gluten-free?
Absolutely! Use gluten-free oats and a gluten-free protein powder for a gluten-free version of these muffins.

Wholesome Pumpkin Protein Muffins

These wholesome pumpkin protein muffins are packed with seasonal flavor and muscle-building protein, making them the perfect nutritious snack or breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 cup All-purpose flour
• 2 scoops Vanilla protein powder or 60g
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Pumpkin pie spice
• 0.5 tsp Ground cinnamon
• 0.25 tsp Salt
• 1 cup Pumpkin puree not pumpkin pie filling
• 2 large Eggs
• 0.5 cup Maple syrup
• 0.25 cup Unsweetened almond milk
• 1 tsp Vanilla extract

Equipment

• Large mixing bowl
• Whisk
• Spatula
• Muffin tin
• Paper liners

Method

 

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, combine the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra boost of flavor, add a sprinkle of pumpkin seeds or chopped walnuts on top before baking. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.