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Pumpkin Protein Muffins

Fluffy and moist Pumpkin Protein Muffins are the perfect healthy snack, bursting with fall flavors and packed with protein for post-workout recovery.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling
  • 1/2 cup honey or maple syrup
  • 1/4 cup almond milk Or any milk of your choice
  • 2 large eggs
Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup protein powder Vanilla or unflavored
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
  2. In a medium bowl, whisk together the whole wheat flour, protein powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a larger bowl, mix the canned pumpkin puree, honey (or maple syrup), almond milk, and eggs until smooth and creamy.
  4. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over-mix; a few lumps are okay!
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Serve warm or store them in an airtight container.

Notes

For added flavor, consider mixing in nuts, raisins, or chocolate chips. Store muffins in an airtight container for up to three days or freeze for later use.