Pumpkin Protein Muffins
These Pumpkin Protein Muffins are perfect for a quick breakfast or a post-workout snack. They are easy to make and packed with protein and full of fall flavors. Try this recipe for a tasty way to incorporate more protein into your meals that will keep you fueled throughout the day.
Servings 14 muffins
Calories 175kcal
Equipment
Ingredients
- 15.5 oz pureed pumpkin Not pumpkin pie filling.
- 1 teaspoon vanilla extract
- 2 ½ tablespoons unsalted melted butter Measured solid.
- 2 ½ tablespoons unsweetened applesauce See notes.
- 2 eggs beaten
- 2 cups all purpose flour
- 93 grams protein powder This was 3 scoops using the brand noted. Use a food scale for accurate measuring.
- 1 ½ teaspoons pumpkin pie spice
- ½ cup sweetener or sugar ½ cup results in muffins that are not overly sweet. If you like sweet muffins use ¾ -1 cup.
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup water Use more or less depending on how dry the batter is.
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease your muffin tin with butter or oil. I don't recommend paper liners because most paper liners will stick to the batter while it bakes, unless you use very high quality liners.
- Combine the pureed pumpkin, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.15.5 oz pureed pumpkin, 1 teaspoon vanilla extract, 2 ½ tablespoons unsalted melted butter, 2 ½ tablespoons unsweetened applesauce, 2 eggs beaten
- In a separate large mixing bowl, combine the flour, protein powder, sweetener, salt, baking soda, and pumpkin pie spice.2 cups all purpose flour, 93 grams protein powder, 1 ½ teaspoons pumpkin pie spice, ½ cup sweetener or sugar, ½ teaspoon salt, 1 teaspoon baking soda
- Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture). Mix with a silicone or wooden spoon. The mixture will appear dry because of the protein powder. Add in ¼ cup of water here to incorporate moisture. Add additional water if the mixture still appears dry.¼ cup water
- Stir to combine. Don't overmix. Ensure the flour is incorporated, but the mix should be lumpy. If you overmix, this will impact the texture of the muffins. They will be tough.
- Fold in the chocolate chips.½ cup chocolate chips
- Pour the batter into muffin tins about ¾th of the way up.
- Bake for 18-25 minutes until a toothpick returns clean.
- Cool before serving.
Notes
The recipe makes 12-15 muffins.
Unsweetened applesauce is used to decrease the amount of butter in the recipe. If you don't want to use applesauce you can use ⅓ cup of melted butter (total).
For the sweetener, you can also use pure maple syrup or honey if you wish.
Paper liners will usually stick to these muffins since the batter is low in fat or has a high protein content. I recommend you forego liners if you want an optimal experience.
If you are using paper liners, use high-quality liners. Invest in good-quality, non-stick paper liners. Cheap liners are more likely to stick. It has happened to me. You can also grease the liners. Lightly spray the inside of each paper liner with non-stick cooking spray or brush with a little melted butter or oil. This will create a barrier that helps prevent sticking.
If you are set on using liners silicone liners will likely work the best. These are non-stick and reusable.
If the liners are still sticking, try refrigerating or freezing the muffins for a short time. The cold temperature can help the liners peel off more cleanly.
Nutrition
Serving: 1muffin | Calories: 175kcal | Carbohydrates: 20g | Protein: 8g | Fat: 7g