Pumpkin Protein Muffins are a delicious and healthy treat that combine the warm flavors of pumpkin and spices with the goodness of protein. They are perfect for a quick breakfast or a snack any time of the day. Packed with nutrients, these muffins are not just tasty; they also offer a good balance of protein and healthy fats. Whether you are looking to fuel your workouts or simply enjoy a sweet bite, these muffins are a great choice!
Why Make This Recipe
Making Pumpkin Protein Muffins is a fantastic way to start your day or satisfy a craving without cheating on your diet. They are easy to prepare and use wholesome ingredients, making them a healthy alternative to store-bought muffins. Plus, the addition of protein powder helps keep you full longer and supports muscle recovery if you’re active. Enjoying these muffins can satisfy your sweet tooth while providing valuable nutrition.
How to Make Pumpkin Protein Muffins
Making Pumpkin Protein Muffins is straightforward and requires just a few simple steps. Here’s how you can whip up this nutritious snack.
Ingredients
- 1 egg
- ¾ cup (180 g) pureed pumpkin
- ¼ cup (60 g) almond butter (or peanut butter)
- 2 ½ scoops (80 g) protein powder (see notes*)
- 1 tsp baking powder
- ¾ tsp vanilla extract
- ¾ tsp ground cinnamon
- A pinch of nutmeg
- A pinch of salt
- 3 tbsp chocolate chips
- Milk of choice (if necessary, see notes*)
- 2 to 4 tbsp maple syrup (or honey, see notes*)
Directions
- Preheat your oven to 180°C (350°F) and prepare a muffin mold by placing muffin liners in it. Make sure to grease the muffin liners to prevent sticking.
- In a large bowl, mix the pumpkin puree with the egg, almond butter, vanilla extract, cinnamon, nutmeg, and salt. If you prefer sweeter muffins, add the maple syrup (see notes*). Stir the wet ingredients until smooth.
- Sift in the protein powder and baking powder, then gently whisk the mixture until it forms a smooth batter. Be careful not to overmix. Depending on your protein powder, you may need to add up to 2 tablespoons of milk if the batter feels too dry, or a little more protein powder if it’s too wet (see notes*).
- Fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and top with extra chocolate chips if you like.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cooling on a rack before serving.
How to Serve Pumpkin Protein Muffins
These muffins are delightful on their own, but you can serve them with a spread of almond butter or a drizzle of honey for added flavor. They are great for breakfast, an afternoon snack, or even a post-workout treat!
How to Store Pumpkin Protein Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Place them in a freezer-safe container or bag for up to three months. Simply thaw and enjoy!
Tips to Make Pumpkin Protein Muffins
- To make muffins lighter, be sure not to overmix the batter.
- Experiment with different spices, like ginger or allspice, for a unique flavor twist.
- Try using different types of protein powder to find your favorite taste and texture.
Variation
You can switch up the flavor by adding nuts or dried fruits like cranberries or raisins. If you want a pumpkin spice kick, increase the amount of cinnamon or add pumpkin spice mix.
FAQs
1. Can I use regular flour instead of protein powder?
Yes, you can use regular flour, but the muffins will be less protein-rich and may require some adjustment to the liquid ingredients.
2. What type of protein powder works best?
Whey protein, plant-based protein, or pea protein are all great choices. Just be aware that the consistency may change based on the type of protein you use.
3. Can I make these muffins vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use maple syrup as your sweetener.
Feel free to enjoy these wholesome and delightful Pumpkin Protein Muffins anytime you need a nutritious boost!
