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–+ servings
Pumpkin protein muffins 1

Pumpkin Protein Muffins

These protein-packed pumpkin muffins deliver the cozy essence of fall baking with a nutritional boost that keeps you satisfied longer. With 40% more protein and 35% less sugar than traditional pumpkin muffins, they're perfect for meal prep or a healthier alternative to traditional pumpkin treats.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • 12-cup Muffin Tin
  • Muffin Liners (preferably silicone)
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups almond flour
  • 2 scoops vanilla protein powder about 60g
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Optional Mix-ins

  • 1/3 cup chopped walnuts or pecans optional
  • 1/4 cup dark chocolate chips optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease with cooking spray.
  • In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth and well combined.
  • In a separate medium bowl, whisk together the almond flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Break up any clumps with your fingers for a smoother batter.
  • Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix – stop when you no longer see dry flour pockets.
  • If using, fold in the chopped nuts and/or chocolate chips. Reserve a small handful for topping if desired.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you reserved some mix-ins, sprinkle them on top now.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and slightly springy to the touch.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Substitution Options:
  • Swap almond flour with oat flour for a nut-free version
  • Use any plant-based or whey protein powder you prefer
  • Replace coconut oil with melted butter or avocado oil
  • Substitute almond milk with any milk of your choice
Storing Tips:
  • Counter Storage: Keep in an airtight container at room temperature for up to 2 days
  • Refrigeration: Store in the refrigerator for up to 1 week
  • Freezing: Individually wrap muffins and freeze for up to 3 months
  • Reheating: Microwave frozen muffins for 30 seconds or thawed muffins for 15 seconds

Nutrition

Calories: 165kcalCarbohydrates: 11gProtein: 8gFat: 10gFiber: 3gSugar: 5gVitamin A: 75IUIron: 8mg
Keyword Pumpkin Muffins, Protein Muffins, Healthy Baking, Fall Recipes, Low Sugar
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