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Pumpkin Protein Muffins

Pumpkin Protein Muffins: Your Cozy, Healthy Snack Fix

Delightful Pumpkin Protein Muffins are nutritious snacks packed with protein and the rich flavor of pumpkin.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
  • 15 oz Pumpkin Puree 100% pure pumpkin puree.
  • 1/4 cup Milk Can swap for non-dairy milk.
  • 1/3 cup Plain Greek Yogurt Use dairy-free yogurt for vegan.
  • 1 tsp Vanilla Extract Homemade vanilla is also an option.
  • 3/4 cup Whole Wheat Flour Substitute with gluten-free flour if desired.
  • 1/2 cup Vanilla Protein Powder Omitting may change texture.
  • 1 tsp Baking Soda Ensure it’s fresh.
  • 1.5 tsp Baking Powder Freshness is key!
  • 1/4 tsp Salt Enhances sweetness.
  • 1/2 cup Brown Sugar Can reduce or use substitutes.
  • 1 tsp Pumpkin Pie Spice Mix with cinnamon and nutmeg if needed.
  • 1 tsp Ground Cinnamon Other spices can work as well.
  • 2 tbsp Olive Oil Coconut oil or applesauce as substitutes.
  • 1/2 cup Mini Chocolate Chips Optional for reducing sugar.
Optional Topping
  • to taste Extra Mini Chocolate Chips For sprinkling on top before baking.

Equipment

  • Oven
  • Muffin Pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin pan with tulip liners.
  2. In a mixing bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth.
  3. Add the milk and vanilla extract to the mixture and whisk until combined.
  4. In another bowl, mix the dry ingredients: whole wheat flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and ground cinnamon.
  5. Gradually combine the dry mixture into the wet ingredients until there are no flour clumps.
  6. Fold in the olive oil and mini chocolate chips until evenly distributed.
  7. Spray the muffin liners with cooking spray and fill each about three-quarters full with batter.
  8. Bake for 25-28 minutes, checking for doneness with a toothpick.
  9. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 6gVitamin A: 540IUVitamin C: 2mgCalcium: 40mgIron: 0.8mg

Notes

Follow expert tips for best results, including using fresh ingredients and avoiding overmixing.

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