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Pumpkin Protein Muffins

Pumpkin Protein Muffins for Delicious Fall Fuel

These Pumpkin Protein Muffins are a delicious and nutritious way to fuel your fall mornings or post-workout cravings.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Can be replaced with flax eggs for a vegan alternative.
  • 15 oz Canned Pumpkin Puree Adds moisture and flavor.
  • 0.25 cup Milk Substitute with almond or oat milk for a dairy-free option.
  • 0.33 cup Plain Greek Yogurt A non-dairy yogurt can be used for a vegan choice.
  • 1 tsp Vanilla Extract Adds a lovely flavor.
  • 0.5 cup Whole Wheat Flour Can swap for gluten-free flour.
  • 0.5 cup Vanilla Protein Powder Use vegan protein if desired.
  • 1 tsp Baking Soda Acts as a leavening agent.
  • 1.5 tsp Baking Powder Ensure it's fresh for optimal effectiveness.
  • 0.25 tsp Salt Essential for balance.
  • 0.5 cup Brown Sugar Consider coconut sugar for a lower glycemic index.
  • 1 tsp Pumpkin Pie Spice A mix of warm spices.
  • 1 tsp Ground Cinnamon Provides warmth.
  • 2 tbsp Olive Oil Can use melted coconut oil as a substitute.
  • 0.5 cup Mini Chocolate Chips Can swap for butterscotch chips or omit.

Equipment

  • Oven
  • Mixing Bowl
  • Muffin Pan
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth.
  3. Gently whisk in the milk and vanilla extract until fully blended.
  4. In another bowl, sift together the whole wheat flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and ground cinnamon.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in the olive oil and mini chocolate chips with a spatula.
  7. Generously spray the muffin liners with cooking spray, then fill each about three-quarters full with batter.
  8. Bake for 25-28 minutes or until tops are slightly browned and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These pumpkin protein muffins are perfect for meal prep or as a healthy snack option any time of day.

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