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Pumpkin Protein Muffins Recipe

Pumpkin Protein Muffins Recipe
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★★★★★

4.9 from 13 reviews

These Pumpkin Protein Muffins are a healthy and delicious fall-inspired snack packed with protein and warm spices. Made with whole wheat flour, pumpkin puree, and vanilla protein powder, they offer a moist texture and a subtle sweetness enhanced by mini chocolate chips. Perfect for breakfast or an energizing snack, these muffins are easy to prepare and bake to golden perfection.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup milk (such as Fairlife Skim)
  • 1/3 cup plain Greek yogurt (e.g., Two Good)
  • 1 tsp vanilla extract
  • 2 tbsp olive oil

Dry Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup + 2 tbsp vanilla protein powder (e.g., Clean Simple Eats)
  • 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, plus extra for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin pan by placing muffin cups inside and spray them generously with cooking spray to prevent sticking, especially due to the protein powder.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth and well combined.
  3. Add Milk and Vanilla: Whisk in the milk and vanilla extract thoroughly until the mixture is smooth.
  4. Combine Dry Ingredients: In the same bowl, add all the dry ingredients except the chocolate chips: whole wheat flour, vanilla protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon. Stir carefully to combine, ensuring there are no clumps of flour.
  5. Fold in Olive Oil and Chocolate Chips: Gently fold in the olive oil and the 1/2 cup mini chocolate chips until the batter is smooth and evenly mixed.
  6. Portion Batter: Using a 1.5 tbsp cookie scooper, add two scoops of the batter into each muffin liner in the prepared muffin pan.
  7. Top with Chocolate Chips: Sprinkle additional mini chocolate chips on top of each muffin for extra texture and sweetness.
  8. Bake: Bake the muffins for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. The tops may brown slightly, which is normal due to the protein powder.
  9. Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Protein powder can make baked goods stickier; be sure to spray the muffin liners well.
  • If you prefer a dairy-free option, substitute milk and Greek yogurt with plant-based alternatives.
  • For a sweeter muffin, increase the brown sugar slightly or add a drizzle of honey after baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing is possible—freeze in a sealed bag for up to 3 months and thaw before eating.

Nutrition

Keywords: Pumpkin protein muffins, healthy pumpkin muffins, protein-packed muffins, fall recipes, pumpkin spice muffins

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