Protein Pumpkin Muffins

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Protein Pumpkin Muffins

Fall is in the air, and I’m craving something cozy and delicious. Enter these healthy pumpkin muffins – my go-to fall breakfast idea that’s both tasty and nutritious. I’ve crafted this pumpkin protein muffins recipe to satisfy my sweet tooth while keeping things wholesome.

These whole wheat pumpkin muffins are packed with 8 grams of protein. They have Greek yogurt and vanilla protein powder. They’re fluffy, soft, and made with real ingredients. I love grabbing one on busy mornings or pairing it with cottage cheese for a filling breakfast.

What makes this recipe special? It’s easy to whip up, uses canned pumpkin puree, and even includes an option to make your own oat flour. Trust me, these muffins will become your new favorite fall treat!

5 Reasons You’ll Love This Recipe

I’m excited to share why these protein pumpkin muffins are great for your healthy fall recipes. They’re full of flavor. The smell of pumpkin spice will make your kitchen feel cozy.

These muffins are great for busy days. They’re an easy breakfast that you can take with you. They’ll keep you full and give you energy all morning.

  1. Nutritious: Made with whole ingredients, these muffins are a healthier choice.
  2. Versatile: Add chocolate chips, nuts, or dried fruit to make them your own.
  3. Quick: Make a batch fast for breakfast all week.
  4. Dietary-friendly: They’re gluten-free if you use gluten-free oat flour.
  5. Delicious: The pumpkin spice taste will satisfy your fall cravings without the guilt.
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Once you try these protein pumpkin muffins, they’ll be a favorite in your fall baking. They’re both tasty and healthy. They’re perfect for breakfast or a snack.

Exact Ingredients List (+ Possible Substitutes)

I love trying new things with pumpkin muffin ingredients. My favorite recipe uses whole wheat flour and vanilla protein powder for baking. It also has pumpkin pie spice, canned pumpkin, Greek yogurt, avocado oil, honey, and vanilla extract.

  • 1.5 cups whole wheat flour
  • ½ cup vanilla protein powder
  • 1.5 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 15oz canned pumpkin
  • ¼ cup milk
  • ½ cup Greek yogurt
  • ¼ cup avocado oil
  • ½ cup honey
  • 1 teaspoon vanilla extract

I like to use healthy substitutes in my baking. Oat flour is a good choice instead of whole wheat flour. Collagen powder is another option if you want a different protein powder. Cottage cheese can also replace Greek yogurt.

For extra crunch, add dark chocolate chips or chopped nuts. If you need gluten-free, use certified gluten-free oat flour. These changes help make your muffins tasty and healthy!

Instructions

Are you ready to make pumpkin protein muffins? Let’s get started! First, heat your oven to 350°F. This makes sure your muffins cook right.

Begin by mixing dry ingredients in a big bowl. Put in flour, protein powder, pumpkin pie spice, baking soda, and salt. In another bowl, mix wet ingredients: pumpkin puree, milk, Greek yogurt, avocado oil, honey, and vanilla extract.

For a baking tip, make a well in the dry ingredients. Add the wet mix to it and gently mix. Don’t mix too much to keep muffins soft.

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Fill muffin tins with batter to the top. I use an ice cream scoop for even amounts. Bake for 25-30 minutes. They’re done when a knife comes out clean.

Another tip: let muffins cool for 10 minutes after baking. This makes them easier to take out of the tin.

Remember, act fast when making these muffins. Put the batter in the tin quickly to help the baking soda work.

With these steps, you’re ready to bake tasty, healthy muffins. Enjoy baking!

Tips, Tricks & Storing

I love sharing tips to help you make great muffins. The batter for these protein pumpkin muffins is thick. Don’t worry if it looks dense. You can use any protein powder or try collagen powder for a milder taste.

To get the right texture, don’t swap too much flour for protein powder. This can make them dry.

Storing protein muffins is easy! Keep them in the fridge for up to a week or freeze for up to 3 months. They reheat well, making them great for quick breakfasts. Let the muffins cool before putting them in a container to keep them moist.

For a protein-rich snack, aim to make exactly 9 muffins. This gives 8g of protein per serving. If you don’t care about protein, you can make 12 muffins instead. For a gluten-free option, use certified gluten-free oat flour.

For a special treat, try Trader Joe’s Pumpkin Butter on top. It tastes amazing!