Pumpkin Protein Muffins
These Pumpkin Protein Muffins are moist, flavorful, and packed with protein. Perfect for breakfast, snacks, or a guilt-free dessert, they combine pumpkin puree, protein powder, and warm spices for a healthy yet indulgent treat.
Equipment
- Mixing Bowl
- Whisk
- Muffin pan
- Muffin Liners
Ingredients
- 2 eggs
- 15 oz pumpkin puree 1 can
- ¼ cup milk used Fairlife Skim
- ⅓ cup plain Greek yogurt used Two Good
- 1 tsp vanilla extract
- ¾ cup whole wheat flour
- ½ cup + 2 tbsp vanilla protein powder used Clean Simple Eats
- 1 tsp baking soda
- 1.5 tsp baking powder
- ¼ tsp salt
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- ½ cup mini chocolate chips optional
Instructions
- Preheat oven to 350°F and line a muffin pan with liners. Gather all ingredients and tools.
- In a large bowl, whisk together eggs, Greek yogurt, and pumpkin puree until smooth.
- Add milk and vanilla extract, whisk to combine.
- Stir in flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon until just combined.
- Mix in olive oil until smooth.
- Fold in mini chocolate chips if using.
- Scoop batter into muffin liners, filling about 2/3 full. Optionally sprinkle extra chocolate chips on top.
- Bake for 25–28 minutes until a toothpick comes out clean. Cool before serving.
Notes
You can substitute applesauce or mashed banana for eggs, almond or coconut milk for dairy, and gluten-free flour for whole wheat. Store muffins in an airtight container for up to 3 days or freeze for later.