Protein Pumpkin Muffins
Craving a delicious and nutritious treat? These protein pumpkin muffins are the perfect solution! This recipe combines the comforting flavors of pumpkin spice with a boost of protein to keep you feeling full and energized.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
Muffin Ingredients
- 1 cup Pumpkin Puree
- 1 scoop Protein Powder (30g) Whey, casein, or plant-based
- 1 1/2 cups All-Purpose Flour (180g)
- 1/2 cup Brown Sugar (100g)
- 2 large Eggs
- 1/4 cup Oil (60ml) Coconut oil or vegetable oil
- 1/4 cup Milk (60ml)
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Optional Ingredients
- Chocolate chips
- Chopped nuts
- Seeds
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, protein powder, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Stir until well combined.
- In a separate bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. A few lumps are okay.
- If using, fold in chocolate chips, nuts, or seeds.
- Fill each muffin cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Variations: Add ½ cup of chocolate chips, Incorporate ¼ cup of chopped nuts, Sprinkle the tops of the muffins with pumpkin seeds or sunflower seeds, Increase the amount of pumpkin pie spice or add a pinch of cinnamon, nutmeg, or cloves, Swirl a mixture of cream cheese and sweetener into the tops of the muffins