Description
Delicious and healthy Pumpkin Protein Muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup protein powder
- 2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 15 oz canned pumpkin puree
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/4 cup avocado oil
- 1/4 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions
- Mix Wet Ingredients: Start by mixing together the pumpkin puree, eggs, and yogurt in a large bowl. The mixture should be smooth and have a vibrant orange hue. This is the foundation of your muffins, so make sure it is well combined.
- Add Dry Ingredients: Gently fold in the whole wheat pastry flour, protein powder, baking soda, cinnamon, and a pinch of salt. You will see the dry ingredients disappear into the wet mixture, creating a thick batter. Do not overmix; just blend until everything is evenly incorporated to avoid tough muffins.
- Check Consistency: Take a moment to check the batter’s consistency. It should be thick but pourable. If it is too dry, add a splash of water or almond milk. Make sure not to skip this step; dense batter can lead to dry muffins.
- Fill Muffin Tin: Spoon the batter into a greased muffin tin or use liners for easy cleanup. Each cup should be about two-thirds full, allowing room for rising. Be careful not to pour too full, or you will have muffins spilling over.
- Bake Muffins: Pop the muffin tin into the oven and bake until golden brown for about 20 to 22 minutes. You will notice a lovely aroma filling your kitchen as they bake. Avoid opening the oven door too soon, so the muffins do not sink in the middle.
- Cool & Enjoy: Let the muffins cool in the tin for about 5 to 10 minutes before transferring to a wire rack. The tops should look firm and slightly domed. Cooling too long in the tin can make them soggy, so do not miss this step!
Notes
- Storage Tips: Store leftover muffins in an airtight container at room temperature for a couple of days or freeze individually for up to a month. To thaw, microwave briefly or allow to sit at room temperature.
- Expert Tips: Use pure pumpkin puree without added sugars or preservatives. Ensure spices are fresh for maximum flavor. Use high-quality protein powder that does not taste chalky. Allow eggs and yogurt to come to room temperature for even mixing. Be careful not to overmix to avoid tough muffins. Use muffin liners or grease the muffin tin to prevent sticking. Use an ice cream scoop for even portions. Avoid opening the oven door too early during baking.
- Reheating Instructions: Microwave muffins on low power for 15 to 20 seconds to warm them up.
- Serving Suggestions: Pair with a pumpkin spice latte for a festive treat. Drizzle with maple syrup for added sweetness. Spread nut butter on top for additional protein.
- Recipe Variations: Substitute mini chocolate chips with dried cranberries for a fruity twist. Use maple sugar for a deeper fall flavor. Try using pecans or walnuts for a nutty crunch.
- Ingredient Notes: Select pure pumpkin puree without additives for best results. For a vegan option, substitute large eggs with 1/2 cup liquid eggs or a vegan liquid egg substitute. Enhance moisture with an equal amount of vegan yogurt for a creamier texture.
Nutrition
- Serving Size: 1 Muffin
- Calories: 227
- Sugar: 0g
- Sodium: 191mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg