Pumpkin Protein Muffins

why make this recipe

Pumpkin Protein Muffins are a delicious and healthy snack option for anyone looking to add some nutrition to their day. They are packed with protein from Greek yogurt and protein powder, making them great for breakfast or a post-workout treat. Plus, the combination of pumpkin and spices gives these muffins a warm, cozy flavor that’s perfect for fall or any time of year.

how to make Pumpkin Protein Muffins

Ingredients:

• 2 eggs
• 1 can pumpkin puree (15oz)
• 1/4 cup milk (I used Fairlife Skim)
• 1/3 cup plain Greek yogurt (I used Two Good)
• 1 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/2 cup + 2 tbsp vanilla protein powder (I used Clean Simple Eats)
• 1 tsp baking soda
• 1½ tsp baking powder
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1/2 cup mini chocolate chips

Directions:

1. Preheat your oven to 350°F.
2. In a large mixing bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth.
3. Whisk in the milk and vanilla extract.
4. Add all of the dry ingredients to the bowl, except the chocolate chips. Stir until combined, making sure to whisk out any flour clumps.
5. Fold in the olive oil and mini chocolate chips until the mixture is smooth.
6. Place muffin cups in your muffin pan and spray them heavily with cooking spray to prevent sticking.
7. Using a 1.5 tbsp cookie scooper, place 2 scoops of muffin batter into each Tulip Muffin Liner.
8. Top each muffin with more chocolate chips before baking.
9. Bake for 25-28 minutes or until a toothpick comes out clean. The tops should be slightly browned due to the protein powder. Enjoy!

how to serve Pumpkin Protein Muffins

Serve your Pumpkin Protein Muffins warm with a cup of coffee or tea for breakfast. They also make a tasty snack any time of the day. You can add a little butter or nut butter on top for extra flavor.

how to store Pumpkin Protein Muffins

Store your muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge for up to a week or freeze them for up to three months. Just make sure to thaw them before reheating.

tips to make Pumpkin Protein Muffins

• Make sure to use a non-stick cooking spray on your muffin liners; it helps the muffins release easily after baking.
• Don’t skip the chocolate chips—they add a nice sweetness to the muffins.
• Keep an eye on the baking time; check with a toothpick to know when they are done.

variation

You can swap out chocolate chips for nuts or dried fruit if you prefer. For a healthier option, try reducing the brown sugar slightly or using a sugar substitute.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can! Just cook and puree the pumpkin until it’s smooth before using it in the recipe.

What if I don’t have protein powder?
You can leave it out, but the texture and protein content will change. You might want to add a little extra flour to balance it out.

Can I make these muffins gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Just make sure it’s suitable for baking.

Pumpkin Protein Muffins

These delicious and nutritious pumpkin protein muffins are perfect for a healthy breakfast or snack. Packed with wholesome ingredients, they offer a boost of protein and the comforting flavors of fall.

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

  

Muffins

• 2 scoops Protein Powder vanilla
• 1.5 cups Oat Flour
• 1 cup Pumpkin Puree
• 2 Eggs large
• 0.5 cup Maple Syrup
• 0.5 cup Almond Milk unsweetened
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 0.5 cup Chocolate Chips optional

Equipment

• Muffin Tin
• Mixing Bowls
• Whisk
• Measuring Cups/Spoons

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup thoroughly.
2. In a large bowl, thoroughly whisk together all the dry ingredients: oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate bowl, combine the pumpkin puree, eggs, maple syrup, and almond milk, mixing until the wet ingredients are smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix; fold in chocolate chips if you are using them.
5. Evenly distribute the batter among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moisture, add 1/4 cup of unsweetened applesauce. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.