Description
Soft and warmly spiced Pumpkin Protein Muffins made with whole wheat pastry flour, pumpkin puree, Greek yogurt, eggs, and protein powder. These easy fall muffins work well for breakfast, meal prep, or a satisfying snack.
Ingredients
Scale
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup plain, vanilla, or chocolate protein powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 3/4 cup coconut sugar or packed brown sugar
- 2 large eggs
- 1/4 cup avocado oil
- 1/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips, optional
- Additional mini chocolate chips for topping, optional
Instructions
- Preheat the oven to 375°F and line a 12-count muffin pan with paper liners.
- Whisk the whole wheat pastry flour, protein powder, cinnamon, baking soda, ginger, nutmeg, and cloves together in a medium bowl.
- Add the pumpkin puree, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla to a separate large bowl.
- Whisk the wet ingredients until smooth and no streaks of Greek yogurt remain.
- Add the dry ingredients to the wet ingredients and stir only until the batter comes together.
- Fold in the mini chocolate chips, if using.
- Divide the batter evenly among the 12 prepared muffin cups.
- Sprinkle additional mini chocolate chips over the tops, if desired.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Use pumpkin puree rather than pumpkin pie filling.
- Measure the flour with the spoon-and-level method for a softer crumb.
- Avoid overmixing the batter because excess stirring can make protein muffins dense.
- Different protein powders absorb different amounts of moisture. Add 1 to 2 tablespoons of milk if the batter looks unusually dry.
- Store cooled muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 15
- Sodium: 191
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 31