Description
These high protein pumpkin muffins are a delicious and nutritious treat, blending pumpkin puree and Greek yogurt with whole wheat flour and protein powder for a wholesome snack or breakfast option. With aromatic spices and optional nuts and chocolate chips, they offer a perfect balance of flavor and health benefits.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 scoop protein powder (vanilla or unflavored)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners or lightly grease it with cooking spray to prevent sticking.
- Combine wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup (or honey), eggs, and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt to combine the dry ingredients evenly.
- Combine wet and dry mixes: Gradually add the dry ingredients into the wet ingredients, stirring gently and just until combined. Avoid over-mixing to keep the muffins tender.
- Fold in extras: If using, gently fold in the chopped walnuts or pecans and mini dark chocolate chips to distribute them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use unsweetened pumpkin puree for best flavor and nutrition.
- You can substitute protein powder with your favorite type, but unflavored or vanilla works best to maintain taste balance.
- Optional nuts and chocolate chips add texture and flavor but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These muffins freeze well; wrap individually and freeze for up to 3 months.
- For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt and protein powder.
