High Protein Pumpkin Muffins | Fluffy & Meal Prep Ready (Print Version)
Fluffy, high protein pumpkin muffins are perfect for a healthy breakfast or snack. Easy to make and ideal for meal prepping your week.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Dry Blend for Structure
01 -
1 cup all-purpose flour
02 -
1/2 cup oat flour
03 -
1/2 cup vanilla protein powder
04 -
1 tsp baking powder
05 -
1/2 tsp baking soda
06 -
1/4 tsp sea salt
→ The Wet Pumpkin Heart
07 -
1 cup canned pumpkin puree (not pie filling)
08 -
2 large eggs
09 -
1/2 cup unsweetened almond milk
10 -
1/4 cup light olive oil
11 -
1/4 cup plain non-fat Greek yogurt
12 -
1 tsp vanilla extract
→ Sweet & Spiced Warmth
13 -
1/2 cup light brown sugar, packed
14 -
1/4 cup pure maple syrup
15 -
2 tsp pumpkin pie spice
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup oat flour, 1/2 cup vanilla protein powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp sea salt.
02 -
In a separate medium bowl, whisk together 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup unsweetened almond milk, 1/4 cup light olive oil, 1/4 cup plain non-fat Greek yogurt, and 1 tsp vanilla extract. This forms the moist base for your High Protein Pumpkin Muffins | Fluffy & Meal Prep Ready.
03 -
Pour the wet pumpkin mixture into the dry flour blend. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine for these High Protein Pumpkin Muffins.
04 -
Fold in 1/2 cup light brown sugar, 1/4 cup pure maple syrup, and 2 tsp pumpkin pie spice into the batter. Mix until evenly distributed, ensuring all the sweet and spiced warmth is incorporated throughout for delicious High Protein Pumpkin Muffins | Fluffy & Meal Prep Ready.
05 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This will allow for a perfect rise and golden tops on your finished muffins.
06 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary slightly depending on your oven.
07 -
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These High Protein Pumpkin Muffins | Fluffy & Meal Prep Ready are delicious warm or at room temperature.
# Notes:
01 -
Feel free to swap unsweetened almond milk for any milk of choice, or light olive oil for avocado oil. For extra texture, fold in 1/2 cup chocolate chips or chopped nuts.
02 -
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
03 -
These muffins are perfect for meal prep! Bake a batch on Sunday and enjoy a quick, protein-packed breakfast or snack throughout the week.
04 -
For truly fluffy muffins, avoid overmixing the batter. Stir just until the dry ingredients are incorporated, even if a few lumps remain. This prevents gluten development and keeps them tender.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
whisk
05 -
spatula
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 185 kcal
Total Fat: 6 g
Total Carbohydrate: 26 g
Protein: 7 g