Description
Delicious and nutritious Pumpkin Protein Muffins that provide a cozy taste of autumn.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt (or plant-based yogurt)
- 1/4 cup honey (or maple syrup)
- 2 large eggs (or flax eggs)
- 1 cup whole wheat flour (or almond/coconut flour)
- 1/2 cup protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Combine pumpkin puree, applesauce, Greek yogurt, honey, and eggs in a bowl. Mix until smooth.
- Whisk together the flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, folding gently until combined.
- Fold in nuts or chocolate chips if desired.
- Spoon batter into muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for a few minutes before transferring to a wire rack.
Notes
For vegan muffins, use flax eggs and plant-based yogurt. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg