Description
These moist, flavorful muffins are packed with protein and wholesome ingredients, making them the perfect grab-and-go breakfast, satisfying snack, or post-workout treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or a gluten-free blend)
- 1 cup protein powder (unflavored or vanilla)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups pumpkin puree (unsweetened, from a can)
- ½ cup milk (dairy or non-dairy alternative like almond or soy)
- ¼ cup maple syrup or honey (adjust to taste)
- 2 large eggs
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup pumpkin seeds (pepitas) (optional, for topping)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined.
- If using, fold in the chopped walnuts or pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. Sprinkle pumpkin seeds on top if desired.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Pumpkin Protein Muffins