Pumpkin Protein Muffins
These moist and tender Pumpkin Protein Muffins are a delightful blend of flavors and nutrients, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Adds moisture and natural sweetness.
- 1/2 cup Greek yogurt Provides protein and keeps the muffins tender.
- 1/4 cup honey or maple syrup Adds sweetness, choose either.
- 2 large eggs Bind the ingredients and add richness.
Dry Ingredients
- 1 cup almond flour Gluten-free with a delightful crumb.
- 1/2 cup rolled oats Contributes fiber and makes the muffins filling.
- 1/2 cup vanilla protein powder Boosts protein content.
- 1 teaspoon baking powder Helps with fluffiness.
- 1 teaspoon baking soda Balances acidity from the pumpkin.
- 1 teaspoon pumpkin pie spice Adds aromatic fall flavor.
- 1/2 teaspoon salt Enhances flavors.
Add-ins
- 1/2 cup chopped walnuts or pecans Adds crunch and nutty flavor.
- 1/4 cup chocolate chips Optional for added sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, honey (or maple syrup), and eggs. Whisk until smooth.
- In another bowl, whisk together the almond flour, rolled oats, protein powder, baking powder, baking soda, pumpkin pie spice, and salt until smooth.
- Gradually add the dry mixture to the wet mixture and stir gently to combine. Do not overmix.
- Fold in the chopped walnuts or pecans and chocolate chips, if using.
- Fill the muffin cups about two-thirds full with the batter.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. These muffins can be frozen for up to three months.