Description
Delicious and healthy pumpkin protein muffins, perfect for a fall treat or a nutritious snack. These muffins are easy to make and can be customized with chocolate chips, nuts, or pumpkin seeds.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- 1 scoop (approx. 30g) vanilla protein powder (whey or plant-based)
- Optional: ½ cup chocolate chips, chopped nuts, or pumpkin seeds
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the protein powder and whisk thoroughly.
- Mix Wet Ingredients: In a medium bowl, combine pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth. Add applesauce and oil, whisking until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and milk until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips, nuts, or pumpkin seeds if desired.
- Bake: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin. Fill each cup about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: Whisk together ½ cup powdered sugar, 1-2 tablespoons milk, and ¼ teaspoon vanilla extract until smooth. Drizzle over cooled muffins.
Notes
- Gluten-Free: Use a gluten-free all-purpose flour blend with xanthan gum.
- Vegan: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 min). Use plant-based protein powder and non-dairy milk.
- Spice It Up: Add a pinch of cayenne pepper.
- Nutty Goodness: Add ½ cup chopped nuts.
- Chocolate Lover’s Delight: Increase chocolate chips to 1 cup.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for longer storage.
- Make Ahead: Batter can be stored in the refrigerator for up to 24 hours.
- Muffin Size: This recipe makes 12 standard-sized muffins.
- Protein Powder Type: Whey protein tends to make them slightly more dense, while plant-based protein powders can sometimes make them a bit drier.
- Pumpkin Pie Spice: Use 1 ½ teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves.
- Applesauce Substitute: Use mashed banana or plain yogurt as a substitute.
- Oil Substitute: Use melted butter or ghee as a substitute.
- Prep Time: 15 minutes
- Cook Time: 18 minutes