Description
Pumpkin Protein Muffins are the ultimate cozy, high-protein fall breakfast. Moist, fluffy, and packed with warm pumpkin spice flavors, these muffins are a wholesome grab-and-go option that satisfies your autumn cravings while fueling busy mornings. With a sneaky dose of protein and optional chocolate chips, they’re perfect for meal prep, snacks, or a guilt-free treat.
Ingredients
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160g whole wheat pastry flour
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60g protein powder (plain, vanilla, or chocolate)
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2 teaspoons ground cinnamon
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1½ teaspoons baking soda
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½ teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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425g canned pumpkin puree
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150g coconut sugar or brown sugar
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2 large eggs
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60ml avocado oil
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60g plain Greek yogurt
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2 teaspoons vanilla extract
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90g mini chocolate chips (optional)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-count muffin tin with paper liners.
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In a bowl, whisk together flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda.
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In a large bowl, whisk pumpkin puree, sugar, eggs, oil, Greek yogurt, and vanilla until smooth.
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Gradually fold the dry ingredients into the wet ingredients until just combined.
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Fold in mini chocolate chips if using.
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Divide batter evenly among muffin cups. Sprinkle extra chocolate chips on top if desired.
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Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use a flavored protein powder you enjoy, or keep it neutral with plain.
Don’t overmix the batter to keep muffins light and fluffy.
Chocolate chips are optional but add a delightful treat.
Muffins freeze well for up to 3 months; wrap individually for best storage.
For a gluten-free version, substitute with a gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American