Description
Celebrate the flavors of fall with these easy and healthy Pumpkin Protein Muffins. Packed with warm spices, wholesome whole wheat flour, and a boost of protein powder, these muffins make a perfect breakfast or snack that’s both satisfying and nutritious.
Ingredients
Dry Ingredients
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
Add-ins (Optional)
- ½ cup mini chocolate chips (plus more for topping)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine whole wheat pastry flour, protein powder, cinnamon, baking soda, ground ginger, nutmeg, and cloves. Stir well to distribute the spices evenly throughout the flour mixture and set aside.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the canned pumpkin puree, coconut sugar, eggs, avocado oil, plain Greek yogurt, and vanilla extract until smooth and no clumps of yogurt remain, ensuring a creamy batter base.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender. Fold in the mini chocolate chips if using.
- Fill Muffin Tin and Add Toppings: Evenly divide the batter among the 12 muffin cups. Sprinkle a few extra mini chocolate chips on top of each muffin for added texture and a sweet finish.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Notes
- Use plain, vanilla, or chocolate protein powder depending on your flavor preference.
- Ensure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Optional mini chocolate chips add a sweet element, but you can omit them for a less sweet muffin.
- Whole wheat pastry flour provides a lighter texture than regular whole wheat flour.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 12g
- Sodium: 191mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
