High Protein Pumpkin Muffins
These High Protein Pumpkin Muffins combine delightful flavors of pumpkin and warm spices with the added benefit of protein, making them a nutritious choice for breakfast or snacks.
Ingredients
For the Muffins
- 1 cup pumpkin puree (canned or homemade)
- 1 cup Greek yogurt Can be substituted with a dairy-free option for vegan version.
- 1/2 cup honey or maple syrup Can be substituted with brown sugar or coconut sugar.
- 1/4 cup almond flour
- 1/2 cup oat flour (or gluten-free flour)
- 1/4 cup vanilla or unflavored vegan protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Freshly grated nutmeg can be used for better flavor.
- 1/2 teaspoon nutmeg Use freshly grated for more warmth.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine the pumpkin puree, Greek yogurt, and honey or maple syrup until smooth.
- In a separate bowl, mix the almond flour, oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Store the muffins in an airtight container for up to a week or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.