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A close-up shot of a single healthy pumpkin muffin, highlighting its golden-brown top and perfect texture. The muffin is garnished with a sprinkle of cinnamon.
FL Recipes

Pumpkin Protein Muffins: The Ultimate Healthy & Delicious Recipe

These moist and fluffy pumpkin protein muffins are packed with fall spices and protein. The perfect healthy breakfast or snack, this easy one-bowl recipe is ready in under 30 minutes and is ideal for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup maple syrup
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup vanilla protein powder approx. 2 scoops
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves

Equipment

  • 1 Muffin Tin
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and maple syrup until the mixture is smooth.
  3. In a separate, medium bowl, combine the all-purpose flour, whole wheat flour, vanilla protein powder, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
  4. Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold them together until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 prepared muffin cups.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 155kcalProtein: 10gFat: 3gFiber: 3g

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a gluten-free version, substitute the all-purpose and whole wheat flour with 1.5 cups of a gluten-free all-purpose baking blend or oat flour.
Feel free to add 1/2 cup of chocolate chips or chopped nuts to the batter for extra flavor and texture.
Keyword healthy muffins,protein powder recipe,pumpkin protein muffins

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