Pumpkin Protein Muffins
User Reviews
5
Pumpkin Protein Muffins
Description
Get the Recipe: Pumpkin Protein Muffins blend pumpkin puree with creamy nut butter and eggs, creating a moist base enriched with almond flour and vanilla protein powder. Coconut sugar adds mild sweetness while pumpkin pie spice or cinnamon introduces autumnal warmth. Baking soda provides leavening to help muffins rise slightly.
The batter incorporates chocolate chips for pockets of semi-sweet flavor, and muffins are baked in a nonstick pan until a toothpick inserted comes out clean or with minimal moist crumbs. After baking, muffins cool in the pan briefly before removal.
These muffins serve as a convenient snack or breakfast item, balancing protein content with pumpkin’s moisture and spices. They freeze well and can be stored at room temperature or refrigerated for freshness.
Use pure pumpkin puree rather than pumpkin pie filling to avoid added sugars and spices. Nut butters should be smooth and free from additives for best texture. Vanilla-flavored protein powder is recommended for flavor, though unflavored varieties can also be used.
Ingredients
- ¾ cup pumpkin puree
- 3 egg
- ¾ cup nut butter creamy
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- ¾ cup almond flour
- ½ cup protein powder vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or cinnamon
- ½ cup chocolate chips or chopped chocolate
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
- In a mixing bowl, add pumpkin purée, eggs, creamy nut butter and vanilla. Stir to combine.
- Then, add in coconut sugar, almond flour, protein powder, baking soda and pumpkin pie spice. Stir to combine.
- Fold in chocolate chips.
- Scoop batter into muffin cavities. Fill almost to the top. Dot with extra chocolate chips on top.
- Bake for 13 to 14 minutes or until toothpick inserted comes out clean.
- Lastly, remove pan from oven. Allow muffins to cool for 10 minutes in pan. Then, carefully remove.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for correct moisture and flavor.
- Select creamy nut butter made from nuts and salt only; almond, cashew, or peanut butter all work well.
- Use vanilla protein powder you prefer or unflavored if desired.
- Bake muffins until a toothpick comes out clean or with few moist crumbs for best texture.
- Store muffins at room temperature in an airtight container up to 48 hours or refrigerate up to 4 days.
- Freeze muffins for up to one month; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 237mg | 10% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2932IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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