Pumpkin Protein Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
196 kcal
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Cuisine
American, International
Pumpkin Protein Muffins
Description
The muffins start with a wet mix of eggs, pumpkin puree, almond butter, Greek yogurt, almond milk, maple syrup, vanilla extract, and coconut sugar, which creates a creamy, moist base. Dry ingredients include almond flour, protein powder, pumpkin pie spice, cinnamon, and baking powder, which are folded gently to preserve the batter’s texture. Chocolate chips or nuts can be added for extra texture.
Baked at 350°F for about 18-20 minutes, the muffins come out with a tender crumb and balanced sweetness. Letting them cool completely before eating helps them hold together well and prevents crumbling.
These muffins can be stored at room temperature for a few days or refrigerated for longer freshness. They freeze well, making them suitable for make-ahead meal prep. You can customize the flavor by trying different protein powders, and making mini muffins requires adjusting baking time to around 7-10 minutes.
Ingredients
- 2 large egg
- ½ cup pumpkin puree not pumpkin pie filling
- ⅓ cup almond butter creamy all-natural
- ¼ cup Greek yogurt I used 2%, plain
- 2 tablespoon almond milk or any milk, unsweetened
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut sugar
- 1 ¼ cup almond flour super-fine
- ½ cup protein powder vanilla or unflavored), I used whey but pea protein works too
- 2 ½ teaspoon pumpkin pie spice or 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and line a cupcake tin with liners.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, almond butter, Greek yogurt, almond milk, maple syrup, vanilla, and coconut sugar until smooth.
- Add the almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold the mixture until everything is well combined.
- Use a spatula to fold in the chocolate chips or nuts (optional).
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. If you like, sprinkle extra chocolate chips on top.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins completly cool before enjoying! This is important so they are not crumbly :)
Notes
- Store cooled muffins in an airtight container at room temperature for 2-4 days or refrigerate up to 5 days.
- Freeze muffins for up to 3 months, reheating in the microwave for 20-40 seconds when ready to eat.
- Try various protein powder flavors like vanilla, pumpkin spice, or chocolate to vary the taste.
- Mini muffins bake in approximately 7-10 minutes, perfect for bite-sized treats.
- Almond milk can be swapped with other plant-based or dairy milks; coconut sugar can be replaced with light brown sugar.
- A cream cheese cinnamon filling can be added before baking for a surprise center.
- Do not substitute almond flour with coconut flour or almond meal to maintain proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 63mg | 3% |
| Potassium | 109mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1647IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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