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High Protein Pumpkin Muffins

Close-up of three golden brown protein pumpkin muffins resting on a white plate.
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Moist, freezer-friendly pumpkin muffins providing 10-12 grams of protein per serving, made with pumpkin puree and a protein source.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sweetener (or sugar substitute)
  • 1/2 cup vanilla whey protein powder or plain Greek yogurt (non-fat)
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sweetener, protein powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, mix the pumpkin puree, milk, oil, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in any optional additions like nuts or chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results when using whey protein, use a vanilla flavor.
  • If using Greek yogurt instead of whey, you may need to add 1-2 tablespoons more milk if the batter seems too thick.
  • These muffins freeze well for meal prepping; cool completely, then store in an airtight container in the freezer for up to 3 months.

Nutrition

Find it online: https://tasteportfolio.com/protein-pumpkin-muffins/