Pumpkin Protein Muffins
User Reviews
5
Pumpkin Protein Muffins
Description
These Pumpkin Protein Muffins mix eggs, canned pumpkin puree, Greek yogurt, milk, and vanilla to make a smooth base. Whole wheat flour, vanilla protein powder, baking soda, baking powder, salt, brown sugar, and warming spices like pumpkin pie spice and cinnamon create a flavorful spiced batter. Olive oil adds moisture while mini chocolate chips are folded in for sweet bursts.
Portioned into muffin cups sprayed with cooking spray to prevent sticking, the batter bakes at 350°F for about 25–28 minutes until set with lightly browned tops. The texture is moist yet holds shape well thanks to the protein powder and structure from the flour and leavening agents.
These muffins suit an on-the-go breakfast or snack with fall-inspired flavors. Notes indicate they can be refrigerated up to five days or frozen for three months. The protein powder is optional and adjustments to flour can be made accordingly.
Ingredients
- 2 egg
- 1 can pumpkin 15oz, puree
- ¼ cup milk I used Fairlife Skim
- ⅓ cup yogurt I used Two Good, plain, Greek
- 1 tsp vanilla extract
- ½ cup whole wheat flour 2 tbsp
- ½ cup vanilla protein powder I used Clean Simple Eats
- 1 tsp baking soda
- 1½ 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
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, whisk together eggs, greek yogurt, and canned pumpkin. Whisk until smooth.
- Whisk in milk and vanilla extract.
- Add all of the dry ingredients into the bowl except the chocolate chips. Stir until combined (be sure to whisk all of the flour clumps out of the batter).
- Fold in the olive oil and mini chocolate chips mix until smooth.
- Place muffin cups into your muffin pan and spray heavily with cooking spray (protein powder is sticky when it bakes. This is a MUST!). Use a 1.5 tbsp cookie scooper and put 2 scoops of muffin batter into each muffin liner.
- Top each muffin with more chocolate chips before baking.
- Bake for 25-28 minutes or until a toothpick comes out clean. The tops will brown a bit, this is also due to baking protein powder. Enjoy!
Notes
- After baking, cool muffins fully before storing them in an airtight container in the refrigerator; they keep for up to five days.
- These muffins freeze well for up to three months for convenient make-ahead snacks.
- The protein powder can be omitted, replacing it with extra flour to maintain the proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 186kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 278mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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