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High Protein Pumpkin Muffins

Two protein pumpkin muffins on a plate, one cut in half to show the texture.
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Enjoy these delicious and healthy pumpkin muffins packed with protein. They are perfect for meal prepping and a great fall fitness snack.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups pumpkin puree
  • ¾ cup Greek yogurt
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sweeter muffin, you can add a tablespoon or two of extra maple syrup.
  • Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • These muffins freeze well for up to 3 months.

Nutrition

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

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