Healthy Pumpkin Protein Muffins
These protein-packed pumpkin muffins deliver warm, comforting fall flavors with 8g of protein per serving and 75% less sugar than traditional recipes. Perfect for breakfast, post-workout fuel, or a healthy snack, these gluten-free muffins support your nutritional goals without sacrificing taste.
Equipment
- 12-cup Muffin Tin
- Parchment liners
- Mixing Bowls
- Whisk
- Spatula
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1½ cups almond flour substitute: oat flour for nut-free option
- ½ cup vanilla protein powder whey or plant-based
- 2 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs substitute: flax eggs for vegan version
- ¼ cup maple syrup substitute: monk fruit sweetener for sugar-free option
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Optional Mix-ins
- ⅓ cup dark chocolate chips
- ⅓ cup chopped pecans or walnuts
- 2 tablespoons pumpkin seeds for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or lightly grease with coconut oil.
- In a large bowl, whisk together the almond flour, protein powder, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Break up any clumps with your fingers for a smoother batter.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing which can make your muffins dense.
- If using, fold in chocolate chips or nuts with just 2-3 strokes.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle pumpkin seeds on top.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate your pan halfway through baking for even browning.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Room temperature ingredients blend better and prevent coconut oil from solidifying.
- Watch carefully after 15 minutes of baking - protein-rich baked goods can go from perfect to dry quickly.
- For lower carb version, replace maple syrup with liquid monk fruit sweetener.
- For higher protein, add an extra scoop (¼ cup) of protein powder and 2 tablespoons of Greek yogurt.
- Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 7 days, or freeze for up to 3 months.
- Watch carefully after 15 minutes of baking - protein-rich baked goods can go from perfect to dry quickly.
- For lower carb version, replace maple syrup with liquid monk fruit sweetener.
- For higher protein, add an extra scoop (¼ cup) of protein powder and 2 tablespoons of Greek yogurt.
- Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 7 days, or freeze for up to 3 months.
Nutrition
Calories: 165kcalCarbohydrates: 10gProtein: 8gFat: 12gFiber: 3gSugar: 5gVitamin A: 70IU
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