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Pumpkin Protein Muffins Recipe

Pumpkin Protein Muffins Recipe
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★★★★★

4.8 from 17 reviews

Delicious and nutrient-packed Pumpkin Protein Muffins that blend the rich flavors of pumpkin and warm spices with the added boost of vanilla protein powder. Perfect for a healthy breakfast or snack, these muffins are moist, flavorful, and sprinkled with mini chocolate chips for an irresistible treat.

Ingredients

Scale

Wet Ingredients

  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup milk (Fairlife Skim recommended)
  • 1/3 cup plain Greek yogurt (Two Good recommended)
  • 1 tsp vanilla extract
  • 2 tbsp olive oil

Dry Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup + 2 tbsp vanilla protein powder (Clean Simple Eats recommended)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon

Add-ins

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your muffin pan with tulip muffin liners. Spray the liners heavily with cooking spray to prevent sticking from the protein powder.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, plain Greek yogurt, and pumpkin puree until smooth and fully combined. Then stir in the milk and vanilla extract.
  3. Combine Dry Ingredients: In the same bowl, add the whole wheat flour, vanilla protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and ground cinnamon. Whisk thoroughly to break up any flour clumps and ensure everything is evenly mixed.
  4. Add Olive Oil and Chocolate Chips: Fold in the olive oil and mini chocolate chips gently into the batter until smooth and well incorporated.
  5. Portion Batter: Using a 1.5 tablespoon cookie scooper, fill each muffin liner with two scoops of batter. Top each muffin with a few additional mini chocolate chips for extra flavor and texture.
  6. Bake Muffins: Bake in the preheated oven for 25-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Expect the muffin tops to brown slightly due to the protein powder baking.
  7. Cool and Serve: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature as a nutritious snack or breakfast option.

Notes

  • For best results, use a cooking spray generously inside the muffin liners to prevent sticking caused by protein powder.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze leftover muffins individually wrapped for up to 2 months; thaw at room temperature before eating.
  • You can substitute almond milk or any other milk alternative if preferred.
  • For a dairy-free option, use dairy-free yogurt and milk substitutes.
  • If you want to reduce sugar, consider cutting back on brown sugar or using a sugar substitute suitable for baking.

Nutrition

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