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Pumpkin Protein Muffins

Healthy and delicious pumpkin protein muffins, perfect for a fall treat or a post-workout snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup 240g pumpkin puree
  • 2 large eggs
  • 1/2 cup 120g plain Greek yogurt (or unsweetened applesauce)
  • 1/2 cup 120ml maple syrup or honey (or equivalent sugar substitute)
Dry Ingredients
  • 1 cup 120g whole wheat flour (or oat flour/almond flour)
  • 1/2 cup 50g vanilla or unflavored protein powder
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Optional Add-ins
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts pecans, walnuts
  • 1/2 cup dried cranberries

Method
 

Preheat and Prepare
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
Combine Wet Ingredients
  1. In a large bowl, whisk together pumpkin puree, eggs, Greek yogurt (or applesauce), and sweetener until well combined.
Combine Dry Ingredients
  1. In a separate medium bowl, whisk together whole wheat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
Combine Wet and Dry
  1. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix. Gently fold in optional add-ins.
Fill Muffin Cups
  1. Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake
  1. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool
  1. Let muffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter. Different protein powders absorb liquid differently; adjust consistency with milk if needed. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well for up to 3 months.