Description
Moist, spiced, and protein-packed pumpkin muffins perfect for breakfast, snacks, or post-workout fuel.
Ingredients
1 ¼ cups whole wheat pastry flour
½ cup protein powder (plain, vanilla, or chocolate)
2 tsp ground cinnamon
1 ½ tsp baking soda
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
15 oz canned pumpkin puree (not pumpkin pie filling)
¾ cup coconut sugar (or brown sugar)
2 large eggs
¼ cup avocado oil
¼ cup plain Greek yogurt
2 tsp vanilla extract
½ cup mini chocolate chips (optional)
Instructions
1. Preheat oven to 375°F and line a 12-count muffin tin.
2. In a bowl, mix flour, protein powder, baking soda, and spices.
3. In another bowl, whisk pumpkin, sugar, eggs, oil, yogurt, and vanilla until smooth.
4. Combine wet and dry ingredients just until mixed.
5. Fold in chocolate chips if using.
6. Fill muffin cups evenly, add extra chips on top if desired, and bake for 20–22 minutes or until a toothpick comes out clean.
7. Let cool before serving.
Notes
Use pure pumpkin puree, not pie filling.
Spices should be fresh for best flavor.
Don’t overmix batter to keep muffins tender.
Let eggs and yogurt reach room temperature before mixing.
Use muffin liners or grease pan well.
Cool muffins in the pan 5–10 minutes, then transfer to a wire rack.
Store in an airtight container for 2–3 days or freeze up to a month. Thaw at room temperature or microwave briefly.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 15g
- Sodium: 191mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg