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Pumpkin Protein Muffins Recipe

Pumpkin Protein Muffins Recipe
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★★★★★

5.2 from 13 reviews

These Pumpkin Protein Muffins are a deliciously moist and flavorful treat packed with wholesome ingredients like whole wheat pastry flour, protein powder, and pumpkin puree. Perfect for a nutritious breakfast or snack, they are lightly spiced with warm cinnamon, ginger, nutmeg, and cloves, and optionally studded with mini chocolate chips for a subtle sweetness.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup coconut sugar or brown sugar
  • 2 large eggs
  • ¼ cup avocado oil
  • ¼ cup plain Greek yogurt
  • 2 tsp vanilla extract

Add-ins (Optional)

  • ½ cup mini chocolate chips plus more for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease the pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, protein powder, cinnamon, ground ginger, nutmeg, cloves, and baking soda until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, coconut sugar (or brown sugar), eggs, avocado oil, Greek yogurt, and vanilla extract together until the mixture is smooth and no yogurt clumps remain.
  4. Incorporate Dry into Wet: Add the dry ingredient mixture into the wet ingredients bowl and gently stir until just combined; do not overmix to keep muffins tender.
  5. Add Chocolate Chips: Fold in the mini chocolate chips if using, reserving some to sprinkle on top of the muffins.
  6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining mini chocolate chips on top of each muffin for a decorative and tasty finish.
  7. Bake: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • You can substitute the protein powder with your preferred type (whey, plant-based, etc.), but keep the amount consistent.
  • Using Greek yogurt adds protein and moisture; full-fat yogurt yields richer muffins while low-fat options reduce calories.
  • Coconut sugar provides a mild caramel flavor; brown sugar can be used as a direct substitute.
  • The mini chocolate chips are optional and can be omitted for a dairy-free or lower-sugar version.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; wrap individually and freeze for up to 3 months.

Nutrition

Keywords: Pumpkin protein muffins, healthy pumpkin muffins, protein breakfast muffins, pumpkin snack, whole wheat muffins

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