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Pumpkin Protein Muffins Recipe
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5 from 3 votes

Pumpkin Protein Muffins

This super healthy pumpkin protein muffins recipe is easy to make and packed with vitamins, protein, and Fall pumpkin spice flavor!
Cook Time19 minutes
Total Time19 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon, protein, protein powder, pumpkin
Servings: 8 muffins or 20 mini muffins
Author: Katie Higgins

Ingredients

  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup water (120g)
  • 3 tbsp almond butter or Greek yogurt (45g)
  • 1 tsp pure vanilla extract (5g)
  • 2 tsp apple cider vinegar (10g)
  • 2/3 cup flour (80g) (Keto version: Flourless Pumpkin Muffins)
  • 1/2 cup protein powder (64g)
  • 1/2 cup sugar or xylitol (100g)
  • 2 tsp cinnamon (6g)
  • 3/4 tsp pumpkin pie spice (2g)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions

  • 1. Grease a standard or mini muffin tin, or line with cupcake liners.
  • 2. Preheat your oven to 350° Fahrenheit (177° Celsius).
  • 3. If using almond butter, gently warm it until soft and easy to stir. Then whisk all liquid ingredients in a large mixing bowl until well combined.
  • 4. Stir in all dry ingredients (including any optional add ins) until batter is just evenly mixed.
  • 5. Portion evenly into the prepared muffin tin.
  • 6. Bake on the oven's center rack, 10 minutes for mini muffins or 19 minutes for large muffins.
  • 7. Carefully remove the pumpkin protein muffins from the oven and let cool.
  • View Nutrition Facts

Video

Notes

Recipe adapted from my Vegan Pumpkin Bread and Protein Banana Bread.
 

Nutrition

Serving: 1large muffin | Calories: 70kcal | Carbohydrates: 9g | Protein: 11.8g | Fat: 0.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 90mg | Potassium: 116mg | Fiber: 1.7g | Sugar: 0.7g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg