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Delicious easy pumpkin protein muffins fresh out of the oven

Easy Pumpkin Protein Muffins

These muffins combine the goodness of pumpkin with protein for a healthy and delicious snack, perfect for breakfast or any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup honey or maple syrup Adjust sweetness to preference.
  • 1/4 cup milk (dairy or non-dairy) Can use any type of milk.
  • 2 large eggs Can substitute with flaxseed meal or chia seeds mixed with water.
Dry Ingredients
  • 1 cup whole wheat flour (or gluten-free flour) For a gluten-free version, use gluten-free flour.
  • 1/2 cup protein powder (pumpkin spice or vanilla) Choose a flavor that complements pumpkin.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together pumpkin puree, honey (or maple syrup), milk, and eggs until well combined.
  3. In another bowl, whisk together flour, protein powder, baking powder, baking soda, pumpkin spice, and salt.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Baking
  1. Fill the muffin liners about 2/3 full with the batter.
  2. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  3. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months.