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Delicious Pumpkin Protein Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 78 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Enjoy these delicious pumpkin protein muffins that are packed with wholesome ingredients like pumpkin puree, protein powder, and oats. Perfect for a nutritious breakfast or snack, these muffins are moist, flavorful, and lightly spiced with cinnamon and nutmeg.

Ingredients

Dry Ingredients

  • 1 cup rolled oats
  • 1/2 cup protein powder (vanilla recommended)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Wet Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup milk (or dairy-free alternative)

Optional Add-Ins

  • Chocolate chips or nuts (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together rolled oats, protein powder, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  3. Combine Wet Ingredients: In another bowl, blend pumpkin puree, eggs, maple syrup, and milk until the mixture is smooth and homogenous.
  4. Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently just until combined to avoid overmixing which can toughen the muffins.
  5. Add Optional Mix-Ins: If desired, gently fold in chocolate chips or nuts for added texture and flavor.
  6. Fill Muffin Tins and Bake: Pour the batter into the muffin tins, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy once cooled.

Notes

  • Use canned or homemade pumpkin puree for best results.
  • You can substitute the milk with any dairy-free alternative like almond or oat milk.
  • Protein powder flavor can be adjusted, vanilla recommended for best flavor pairing.
  • Be careful not to overmix the batter to keep muffins tender and light.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze muffins individually wrapped for longer storage.

Find it online: https://slsrecipes.com/delicious-pumpkin-protein-muffins-recipe-2/