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Pumpkin Protein Muffins Recipe

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★★★★★

5 from 68 reviews

These Pumpkin Protein Muffins are a delicious and nutritious twist on classic pumpkin muffins, packed with protein and warm spices. Perfect for a healthy breakfast or snack, they combine whole wheat pastry flour, protein powder, and pumpkin puree to create moist and flavorful muffins with a subtle sweetness enhanced by cinnamon, nutmeg, and chocolate chips.

Ingredients

Scale

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

Optional

  • ½ cup mini chocolate chips (plus more for topping, if desired)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat pastry flour, protein powder, cinnamon, baking soda, ground ginger, nutmeg, and cloves until well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Fold in mini chocolate chips if using.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle additional mini chocolate chips on top if desired.
  6. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • You can substitute protein powder flavors based on preference: vanilla works well with pumpkin, and chocolate adds a richer taste.
  • If you prefer sweeter muffins, increase sugar by 2 tbsp.
  • For a dairy-free version, replace Greek yogurt with a plant-based yogurt.
  • Mini chocolate chips are optional; you can leave them out for fewer added sugars.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well for up to 3 months; thaw before eating.

Keywords: pumpkin muffins, protein muffins, healthy muffins, pumpkin recipe, breakfast muffins, whole wheat muffins, protein powder recipe, fall baking

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