Pumpkin Protein Muffins Recipe
This unique recipe for pumpkin protein muffins blends pumpkin puree, a protein boost, and warm spices to create a moist, flavorful, and nutritious treat perfect for any time of the day. Enjoy them as a quick snack or part of a wholesome breakfast.
Ingredients
- 1 cup pumpkin puree (preferably fresh or natural canned)
- 1/2 cup unsweetened apple sauce
- 2 large eggs (or flax eggs for a vegan option)
- 1/3 cup coconut oil (melted)
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (or a gluten-free flour blend for gluten-free muffins)
- 1/2 cup protein powder (whey or plant-based)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Optional: 1/4 cup chopped walnuts or pecans (for added crunch)
Instructions
- Preheat and Prepare: Begin by setting your oven to preheat at 375°F (190°C) to get it ready for baking. Lightly coat your muffin tin with oil or line each cup with paper liners for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, unsweetened apple sauce, eggs (or flax eggs), melted coconut oil, honey (or maple syrup), and vanilla extract.
- Combine Dry Ingredients: In another bowl, mix the whole wheat flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are fine.
- Optional Add-In: If using, fold in the chopped walnuts or pecans evenly throughout the batter.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for about 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool and Serve: Once baked, allow the muffins to rest in the tin for about 5 minutes. Then, transfer them to a wire rack and let them cool completely before enjoying. Enjoy them warm or at room temperature.
Notes
- For a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based protein powder.
- If you prefer a sweeter muffin, feel free to add a bit more honey or maple syrup.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week. They also freeze well for longer storage; simply thaw them at room temperature before serving.
- Experiment with additional spices or add-ins like dried cranberries for extra flavor and texture.