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Pumpkin Protein Muffins Recipe

Pumpkin Protein Muffins Recipe
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★★★★★

4.9 from 27 reviews

These Pumpkin Protein Muffins are a wholesome, delicious treat perfect for breakfast or a snack. Packed with whole wheat flour, vanilla protein powder, and nutrient-rich pumpkin, they offer a great balance of protein, fiber, and flavor, enhanced by warm pumpkin pie spice and natural sweetness from honey. Moist and tender, these muffins support a healthy lifestyle with satisfying texture and taste.

Ingredients

Scale

Dry Ingredients

  • 1.5 cups (180 g) whole wheat flour
  • ½ cup (40 g) vanilla protein powder
  • 1.5 tbsp (12 g) pumpkin pie spice
  • ½ tsp (2.5 g) baking soda
  • ½ tsp (2.5 g) salt

Wet Ingredients

  • 15 oz (425 g) canned pumpkin
  • ¼ cup (60 ml) milk (or almond/oat milk)
  • ½ cup (120 g) Greek yogurt
  • ¼ cup (60 ml) avocado oil
  • ½ cup (120 ml) honey
  • 1 tsp (5 ml) vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your muffin tins by greasing them thoroughly or lining them with muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, vanilla protein powder, pumpkin pie spice, baking soda, and salt until evenly combined and free of lumps.
  3. Combine Wet Ingredients: In a separate bowl, stir together the canned pumpkin, milk (or non-dairy alternative), Greek yogurt, avocado oil, honey, and vanilla extract until you obtain a smooth, homogeneous mixture.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender and fluffy.
  5. Fill Muffin Tins: Divide the batter evenly among the 9 muffin cups, filling each to the top for nicely shaped muffins.
  6. Bake: Place the muffin tin in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Substitute milk with your choice of almond or oat milk for a dairy-free option.
  • Do not overmix the batter to prevent dense muffins.
  • Use fresh canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These muffins can be frozen for up to 2 months; thaw before eating.
  • Adjust honey for sweetness to taste or substitute with maple syrup.

Nutrition

Keywords: pumpkin muffins, protein muffins, healthy muffins, whole wheat muffins, pumpkin spice, breakfast muffins, snack recipes, high protein baking

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