Pumpkin Protein Muffins are a delicious and nutritious treat. They are perfect for breakfast or a snack. Packed with protein and flavored with warm spices, these muffins can fuel you for the day ahead. They also bring the lovely taste of pumpkin that many people enjoy, making them suitable for any season, not just fall. Whether you are a busy parent or a student, these muffins can be made quickly and stored for later, making them an ideal option for those who want healthy food on the go.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it is simple and straightforward. This means you do not need to be a master baker to make these muffins. The ingredients are easy to find, and the steps are clear.
Second, these muffins taste great. The mix of spices pairs well with the pumpkin, and the addition of chocolate chips adds a sweet touch. You can enjoy them fresh out of the oven or save them for later.
Third, they are a healthy choice. With whole wheat flour and protein powder, these muffins provide nutrition without sacrificing taste. They are not overly sweet, which makes them a wonderful option for breakfast or an afternoon pick-me-up.
Lastly, they are versatile. You can add nuts, seeds, or even dried fruit if you wish. This allows you to customize the recipe to fit your taste and dietary needs. Overall, these muffins are a great addition to any kitchen.
HOW TO MAKE Pumpkin Protein Muffins
Ingredients
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar (or brown sugar)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional)
- More mini chocolate chips for topping (optional)
STEP-BY-STEP INSTRUCTIONS
- Preheat your oven to 375° and line a 12-count muffin tin with muffin liners. This step helps prevent the muffins from sticking and makes cleanup easier.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Make sure everything is well combined, then set this bowl aside.
- In a separate bowl, whisk together the pumpkin puree, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla extract. Whisk until there are no clumps of yogurt. This mixture should be smooth and creamy.
- Add the dry ingredients to the bowl with the wet ingredients. Stir until everything is just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the mini chocolate chips (if you choose to use them). This will give your muffins a bit of sweetness and richness.
- Divide the batter evenly between the 12 muffin cups. Use a spoon or a scoop to help with this.
- Sprinkle a few extra mini chocolate chips on top of each muffin for extra sweetness and a nice appearance.
- Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown.
- Allow to cool, then serve and enjoy!
HOW TO SERVE Pumpkin Protein Muffins
These muffins are fantastic warm, but they are also great at room temperature. You can serve them as a breakfast option alongside some yogurt or fresh fruit for a balanced meal. They also make a perfect afternoon snack with a cup of tea or coffee. If you want something sweet, you can add a drizzle of honey or maple syrup before serving.
STORAGE & FREEZING: Pumpkin Protein Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to save them for a longer time, you can freeze them. Wrap each muffin tightly in plastic wrap or place them in a freezer bag. Label the bag with the date, and they will stay good for about three months. When you are ready to eat one, simply take it out of the freezer and let it thaw at room temperature, or warm it in the microwave for a few seconds.
SERVING SUGGESTIONS
When serving your Pumpkin Protein Muffins, consider these ideas:
- Spread of Nut Butter: Adding almond or peanut butter can make these muffins even more satisfying.
- Yogurt Dip: Serve with a side of Greek yogurt for a protein-rich treat.
- Fruit Pairing: Sliced bananas or apples complement the flavor of pumpkin nicely.
- Breakfast Bowl: Crumble a muffin over oatmeal or yogurt bowls for added texture and flavor.
VARIATIONS
There are many ways to customize your Pumpkin Protein Muffins:
- Nuts or Seeds: Adding walnuts or pumpkin seeds can give a nice crunch.
- Dried Fruit: Try adding raisins or cranberries for a fruity twist.
- Different Flavors: Use flavored protein powder to change the taste.
- Gluten-Free Version: Substitute gluten-free flour for whole wheat pastry flour.
FAQs
Q1: Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it before measuring.
Q2: How do I know when my muffins are done?
Insert a toothpick in the center of a muffin; if it comes out clean, the muffins are ready.
Q3: Can I use a different type of sugar?
Yes, you can use brown sugar, coconut sugar, or even honey as a sweetener.
Q4: Is it okay to skip the chocolate chips?
Absolutely! You can leave them out or replace them with nuts or dried fruit.
MAKE-AHEAD TIPS FOR Pumpkin Protein Muffins
Making these muffins ahead of time is simple. You can prepare the batter the night before and store it in the refrigerator. In the morning, just scoop it into the muffin tin and bake.
You can also bake the muffins ahead of time. Once they cool, store them as mentioned earlier. This way, you will have a tasty treat ready to go whenever you want. Enjoy your healthy, protein-packed Pumpkin Protein Muffins!
Pumpkin Protein Muffins
Ingredients
Method
- Preheat your oven to 375° and line a 12-count muffin tin with muffin liners.
- In a medium bowl, mix together the dry ingredients until well combined, then set aside.
- In a separate bowl, whisk together the wet ingredients until smooth and creamy.
- Add the dry ingredients to the bowl with the wet ingredients and stir until just combined; a few lumps are okay.
- Fold in the mini chocolate chips if using.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle extra mini chocolate chips on top of each muffin.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Allow to cool, then serve and enjoy!