As the crisp autumn air sets in, there’s nothing quite like the comforting flavors of pumpkin to bring warmth to your day. These Pumpkin Protein Muffins are a delightful way to enjoy the season’s favorite gourd while packing in a healthy punch. Perfect for breakfast, snacks, or a post-workout treat, these muffins combine the rich taste of pumpkin with the benefits of protein to keep you satisfied and energized.
Why You’ll Love This Recipe:
- High in Protein: With vanilla protein powder and Greek yogurt, these muffins offer a satisfying protein boost, making them a great option for a quick, nutritious snack.
- Moist and Flavorful: The combination of pumpkin purée and Greek yogurt ensures these muffins are moist and tender, with a rich, spiced flavor that screams fall.
- Make-Ahead Friendly: These muffins are perfect for meal prep, and they freeze well for convenience.
Here are the Main Ingredients you will Need to Make these Muffins
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C). Grease a muffin tray with non-stick cooking spray.
In a large mixing bowl, combine canned pumpkin puree, egg whites, vanilla extract, zero-cal sweetener, and Greek yogurt. Mix until well combined.
In a separate bowl, combine vanilla protein powder, flour, almond flour, baking powder, baking soda, teaspoon cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with 125ml unsweetened almond milk, and mix until just combined.
Divide the batter evenly into the greased muffin tin.
Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the tray before transferring to a wire rack to cool completely.
Recipe Notes and Modifications:
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- If you prefer more sweetness, drizzle sugar-free maple syrup on top before serving.
- Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices.
- Once the muffins are completely cooled, place them in an airtight container to keep them fresh for up to 1 week. I like re-heating for 10-15 seconds before eating.
Other Muffin Recipes you May Enjoy:
Banana Bread Chocolate Chip Muffins
These Pumpkin Protein Muffins are a delightful and nutritious way to enjoy the fall season. Whether you’re preparing for a busy week or looking for a healthy snack option, these muffins offer a perfect balance of protein and flavor. Give this recipe a try, and enjoy the cozy, comforting taste of pumpkin in every bite!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Pumpkin Protein Muffins
12
Servings10
minutes13
minutes93
kcal50g/muffin
23
minutesTo track this recipe on My Fitness Pal, search TBB Pumpkin Muffins
Keep the screen of your device on
Ingredients
150 g canned pumpkin puree (⅔ cup)
65 g egg whites (¼ cup)
100 g vanilla protein powder (1 cup-see note)
75 g flour (1/2 cup)
50 g almond flour (1/2 cup)
125 ml unsweetened almond milk (1/2 cup)
60 ml Greek yogurt (1/4 cup)
1/2 cup alternative sweetener (like monk fruit or erythritol)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a muffin tray with non-stick cooking spray.
- In a large mixing bowl, combine canned pumpkin puree, egg whites, vanilla extract, zero-cal sweetener, and Greek yogurt. Mix until well combined.
- In a separate bowl, combine vanilla protein powder, flour, almond flour, baking powder, baking soda, teaspoon cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 125ml unsweetened almond milk, and mix until just combined.
- Divide the batter evenly into the greased muffin tin.
- Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tray before transferring to a wire rack to cool completely.
Recipe Notes & Modifications
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- If you prefer more sweetness, drizzle sugar-free maple syrup on top before serving.
- Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices.
- Once the muffins are completely cooled, place them in an airtight container to keep them fresh for up to 1 week. I like re-heating for 10-15 seconds before eating.
Nutrition Facts
- Total number of serves: 12
- Calories: 93kcal
- Carbohydrates: 7.6g
- Protein: 9.3g
- Fat: 2.5g
- Fiber: 0.9g
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