Pumpkin protein muffins are a healthier twist on a pumpkin muffin with protein powder and greek yogurt added. They're so soft and tender and full of fall spiced flavor.
These pumpkin protein muffins are loaded with 8 grams of protein in each muffin without compromising the taste and texture. They're perfect to prep and keep on hand for a quick breakfast or snack, or even a dessert with a little squirt of whip cream on top!
If you're looking for other protein recipes you should try my chocolate peanut butter protein shake, or my protein mug cake. And if you're looking for a light and healthier dessert, my 5 ingredient no-bake cheesecake is make using greek yogurt and low-fat cream cheese.
WHY YOU WILL LOVE THESE
HEALTHY: These are a great way to eat a lower fat and carb, higher protein muffin.
EASY TO MAKE: You can make these in one bowl and 30 minutes total.
SO SOFT & MOIST: You won't believe how soft these muffins are, and they stay fresh tasting for a few days.
- Oil- I used coconut oil, but any neutral oil would work great.
- Greek Yogurt- I used a plain fat free.
- Pumpkin Spice- You can sub with cinnamon and a bit of nutmeg and cloves if preferred.
- Protein Powder- I used clean simple eats vanilla, but a pumpkin or snickerdoodle flavor would be great as well.
- Flour- These have been tested with both all-purpose and gluten free flour with great results.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a large bowl whisk together oil, brown sugar, maple syrup, apple sauce, greek yogurt, pumpkin, eggs and vanilla.
STEP TWO: Add baking powder, salt, pumpkin spice, protein powder and flour. Mix until combined.
STEP THREE: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups.
STEP FOUR: Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean.
EXPERT BAKING TIPS
The reason I space out the muffins as pictures above, is because if they have space between them while baking they will have a higher rise. So I bake the 10 muffins in 2 pans total, but it is not necessary.
If using muffins liners, spray them with cooking spray so that the muffins do not stick to the paper liners.
Using room temperature ingredients will help yield the best results. I try to take out my eggs, yogurt, and syrup (if stored in the fridge) about an hour before.
No, these muffins need canned or fresh pumpkin puree.
Yes, add as many chocolate chips as your heart desires.
I haven't tried it, but I don't see why not.
STORING AND FREEZING
Pumpkin protein muffins can be stored in an airtight container for 3-4 days while remaining fresh. The tops will soften a bit, but you won't lose on flavor.
Muffins are perfect for freezing and pulling out as needed. Just store them in an airtight container or individual ziplock bags, and allow to thaw before eating. They will remain fresh for 3 months.
OTHER MUFFIN RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Pumpkin Protein Muffins
- 3 tablespoon oil I used melted coconut oil
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup apple sauce
- ¼ cup greek yogurt room temp
- 8 ounces pumpkin puree
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
- ½ cup vanilla protein powder I use clean simple eats
- 1¼ cups flour tried with all-purpose and gluten free
- Preheat oven to 350 F. Line muffin tin with liners and spray liners with cooking spray.
- In a large bowl whisk together oil, brown sugar, maple syrup, apple sauce, greek yogurt, pumpkin, eggs and vanilla.
- Add baking powder, salt, pumpkin spice, protein powder and flour. Mix until combined.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups.
- Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool for about 10 minutes before removing from pan.