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Pumpkin Protein Muffins Recipe

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4.3 from 11 reviews

Delicious and nutritious Pumpkin Protein Muffins that combine the warm flavors of pumpkin and spices with a protein boost, perfect for a healthy snack or breakfast option. These muffins are moist, flavorful, and easy to make, ideal for anyone looking for a balanced treat with added protein.

  • Total Time: 24 minutes
  • Yield: 8 standard-sized muffins

Ingredients

Wet Ingredients

  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup water (120g)
  • 3 tbsp almond butter or Greek yogurt (45g)
  • 1 tsp pure vanilla paste (5g)
  • 2 tsp apple cider vinegar (10g)

Dry Ingredients

  • 2/3 cup flour
  • 1/2 cup protein powder (64g)
  • 1/2 cup sugar or xylitol (100g)
  • 2 tsp cinnamon (6g)
  • 3/4 tsp pumpkin pie spice (2g)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions

  1. Prepare Muffin Tin: Grease a standard or mini muffin tin, or line with cupcake liners to prevent sticking.
  2. Preheat Oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it’s at the right temperature for baking your muffins evenly.
  3. Mix Wet Ingredients: If using almond butter, gently warm it until soft and easy to stir. Then whisk together the pumpkin puree, water, almond butter (or Greek yogurt), vanilla paste, and apple cider vinegar in a large mixing bowl until well combined.
  4. Add Dry Ingredients: Stir in the flour, protein powder, sugar (or xylitol), cinnamon, pumpkin pie spice, baking powder, salt, and baking soda until the batter is just evenly mixed. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Tin: Portion the batter evenly into the prepared muffin tin to ensure uniform baking and consistent muffin size.
  6. Bake: Place the muffin tin on the oven’s center rack. Bake for 10 minutes if making mini muffins or 19 minutes for standard large muffins, until a toothpick inserted in the center comes out clean.
  7. Cool: Carefully remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, use almond butter instead of Greek yogurt.
  • Mini muffins bake faster; adjust baking time accordingly if you change muffin size.
  • You can substitute sugar with a natural sweetener like xylitol to reduce calories.
  • Ensure not to overmix the batter to keep muffins light and tender.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 19 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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