Description

Pumpkin Protein Muffins are the perfect cozy fall snack—sweet, spiced, and packed with protein. These muffins are great for breakfast, post-workout fuel, or a healthy treat that doesn’t sacrifice flavor.

Ingredients

Scale

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
15 oz canned pumpkin puree
¾ cup coconut sugar or brown sugar
2 large eggs
¼ cup avocado oil
¼ cup plain Greek yogurt
2 tsp vanilla extract
½ cup mini chocolate chips (optional)
More mini chocolate chips for topping (optional)

Instructions

Preheat oven to 375°F (190°C) and line a 12-count muffin tin with liners or lightly grease with oil.
In a medium bowl, whisk together flour, protein powder, cinnamon, baking soda, ginger, nutmeg, and cloves.
In another bowl, mix pumpkin puree, sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth.
Combine the dry and wet ingredients and stir until just mixed. Do not overmix.
Fold in mini chocolate chips if using.
Divide the batter evenly into muffin cups and top with extra chocolate chips if desired.
Bake for 20–22 minutes or until a toothpick comes out clean.
Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

To make gluten-free, use almond or gluten-free flour. For added sweetness, substitute coconut sugar with mashed banana or applesauce. Store at room temperature for 3 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 227
Sugar: 12g
Sodium: 191mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 35mg

Keywords: pumpkin muffins, protein muffins, healthy snack, fall baking