These protein-packed, naturally-sweetened muffins will satisfy the taste buds of both kids and adults alike. Pumpkin Protein Muffins are such a great way to start off your morning or get you through your mid-day slump. They also make a wholesome dessert. They are easy to make, so healthy and full of flavor.
When I set out to prepare a healthy snack, I'm craving something that includes protein, fiber and nutrients without sacrificing taste. These muffins check all the boxes! I especially love the bits of bittersweet chocolate and pecans, which I added at the suggestion of my sister Allison. (Older sisters know best!)
What ingredients do I need?
- Pure maple syrup: Don't mistake pancake syrup for this. Pancake syrup is packed with artificial flavors and sweeteners. Pick 100% pure maple syrup that comes straight from maple tree sap and has been boiled down to the right thickness.
- Whole Grain White Wheat Flour: This white-colored flour will add fiber and other healthy components to your muffin, but will be hard to differentiate from regular all-purpose flour, with its mild flavor and light color. If you like a heartier taste, you could certainly replace it with red wheat flour.
- All-Purpose Flour: Adding in a bit of regular flour helps keep the texture of these muffins soft. If you don't want any regular flour, you could use all whole wheat flour or whole wheat pastry flour for a softer texture.
- Collagen Protein Peptides: If you have checked out my other healthy protein snacks, you'll know that this is my go-to unflavored source of protein that is easier to digest than whey protein powders.
- Pure Pumpkin Purée: Make sure you get the pure deal! You don't want to put sweetened pumpkin filling in your muffins if you're trying to keep them healthy.
- Plain Greek Yogurt: If easy to find, I use 2% greek yogurt, which adds a little fullness without too much fat, in addition to added protein.
- Egg: Whisk the yolk and egg white before adding to your wet ingredients.
- Light-flavored Olive Oil: For the majority of my baking, I use mild or light-flavored olive oil, which is one of the healthiest, most affordable oils and doesn't have a bitter component.
- Spices and flavorings: You can't go wrong with cinnamon, nutmeg and allspice and bit of vanilla extract. If you prefer to use pumpkin or apple pie spice in place of the individual spices, you could go that route too.
- Bittersweet Chocolate Chips: These decadently dark chocolate chips add so much flavor without too much sweetness.
- Pecans (or other nuts): Nuts are optional, but they add some nice texture to the muffins.
How Do I Make Pumpkin Protein Muffins?
Preheat the oven to 400 degrees Farenheit and spray a muffin tin with cooking spray.
To make the batter, combine all of the dry ingredients in a bowl and whisk together. In a separate large bowl, whisk your egg and then stir in the remaining wet ingredients. Next, add the wet ingredients into the dry ingredients, and fold gently until almost combined. Then add your nuts and chocolate chips and fold a few more times.
Be sure to err on the side of less folding! You might see a few specks of flour that aren't combined, but since the key to fluffy muffins is to not over-stir the mixture, don't sweat it!
Bake the muffins for 15 minutes or until lightly browned. Let the muffins cool in the baking pan for at least 10 minutes before removing.
If you want a little extra sweetness, you can drizzle a little honey on them.
Pumpkin Protein Muffins
- 1 cup white whole wheat flour
- ⅔ cup all-purpose flour
- ⅓ cup collagen protein peptides
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup pure maple syrup
- ½ cup plain greek yogurt
- ½ can of pure pumpkin purée 14.5 oz can or 1 scant cup
- 1 egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons light-flavor olive oil
- Preheat the oven to 400 degrees Farenheit and spray a muffin tin with cooking spray.
- To make the batter, combine all of the dry ingredients in a bowl and whisk together. In a separate large bowl, whisk your egg and then stir in the remaining wet ingredients.
- Add the wet ingredients into the dry ingredients, and fold gently until almost combined. Then add your nuts and chocolate chips and fold a few more times. Be careful not to overstir the batter.
- Bake the muffins for 15 minutes or until lightly browned. Let the muffins cool in the baking pan for at least 10 minutes before removing.
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