Pumpkin Protein Muffins
A wholesome take on classic pumpkin muffins, packed with protein and delicious spices to fuel your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup protein powder
- 1/2 cup oats
- 1/4 cup honey or maple syrup
- 1/2 cup almond milk
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, combine protein powder, oats, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In another bowl, mix pumpkin puree, honey (or maple syrup), almond milk, and eggs.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold them together.
- Fill muffin tin: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Place the muffin tin in the oven and bake for about 18-20 minutes until the tops are golden and a toothpick comes out clean.
- Cooldown: Remove from the oven and let cool for about 5 minutes before transferring to a wire rack.
Notes
These muffins are versatile—feel free to add nuts, berries, or chocolate chips for variations. They also freeze well for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pumpkin muffins, protein muffins, healthy snacks, fall baking, quick breakfasts