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Pumpkin Protein Muffins Recipe

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★★★★★

4.9 from 66 reviews

These Pumpkin Protein Muffins are a delicious and healthy way to enjoy the flavors of fall while boosting your protein intake. Made with whole wheat flour, vanilla protein powder, and warm spices like pumpkin pie spice and cinnamon, these muffins are moist, flavorful, and perfect for breakfast or a snack. With the addition of mini chocolate chips, they offer a hint of sweetness without being overly sugary. This easy-to-make recipe is great for meal prep and provides a nutritious twist on classic pumpkin muffins.

Ingredients

Scale

Wet Ingredients

  • 2 eggs
  • 1 can pumpkin puree (15oz)
  • 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
  • 1½ 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 and Mix Wet Ingredients: Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs, Greek yogurt, and canned pumpkin puree until smooth.
  2. Add Milk and Vanilla: Whisk in the milk and vanilla extract until fully combined.
  3. Combine Dry Ingredients: In the same bowl, add all the dry ingredients except the chocolate chips, including whole wheat flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon. Stir until combined, making sure to whisk out any flour clumps.
  4. Incorporate Oil and Chocolate Chips: Fold in the olive oil and mini chocolate chips gently until the batter is smooth and well mixed.
  5. Prepare Muffin Pan: Place muffin cups into your muffin pan and spray heavily with cooking spray to prevent sticking, especially because protein powder tends to be sticky when baked. Use a 1.5 tablespoon cookie scooper to portion about 2 scoops of batter into each muffin liner.
  6. Top with Extra Chocolate Chips: Sprinkle extra mini chocolate chips on top of each muffin for a tasty finish before baking.
  7. Bake: Bake the muffins for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. The tops may brown slightly due to the protein powder content.
  8. Cool and Serve: Let the muffins cool briefly before enjoying them warm or at room temperature. Perfect for a protein-packed breakfast or snack.

Notes

  • Using cooking spray on muffin cups is essential to prevent sticking due to the protein powder.
  • Ensure the batter is smooth by whisking thoroughly to eliminate flour lumps for even baking.
  • Feel free to substitute vanilla protein powder with your preferred flavor if desired, but it may alter the taste slightly.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.

Keywords: pumpkin muffins, protein muffins, healthy pumpkin recipe, fall baking, pumpkin spice, breakfast muffins, whole wheat, protein powder, chocolate chip muffins

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