Description
These Pumpkin Protein Muffins are a nutritious and delicious treat, combining the warm flavors of pumpkin and spices with the added boost of vanilla whey protein powder. Perfect for a wholesome breakfast or snack, they are moist, lightly sweetened with maple syrup and brown sugar, and topped optionally with coarse sugar or pepitas for extra texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or 1¼ cups all-purpose flour + ¾ cups whole wheat flour)
- ½ cup vanilla whey protein powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- ⅔ cup Greek yogurt
- ½ cup light brown sugar, packed
- ⅓ cup maple syrup
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Optional Toppings
- Coarse sugar
- Pepitas (pumpkin seeds)
Instructions
- Prep: Preheat the oven to 350˚F (175˚C). Line a 12-cup muffin pan with paper liners or lightly grease the cups to prevent sticking. Set the pan aside.
- Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour if using, vanilla whey protein powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly blended.
- Mix the wet ingredients: In a separate bowl, whisk the pumpkin puree, large eggs, Greek yogurt, packed light brown sugar, maple syrup, melted unsalted butter (slightly cooled), and pure vanilla extract until the mixture is smooth and homogenous.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until no dry streaks remain. Avoid overmixing to keep muffins tender and light.
- Bake: Evenly divide the batter among the prepared muffin cups, filling each cup about ¾ full. If desired, sprinkle the tops with coarse sugar and/or pepitas for texture and extra flavor. Bake in the preheated oven for 20 to 24 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer the muffins to a wire cooling rack to cool completely before serving or storing.
Notes
- You can substitute part or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Do not overmix the batter; overmixing can make the muffins tough.
- Optional toppings like coarse sugar add a lovely crunch, while pepitas provide a nutty texture and visual appeal.
- Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 3 months; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
