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Pumpkin Protein Muffins

Pumpkin Protein Muffins

These Pumpkin Protein Muffins are fluffy, nourishing, and packed with protein thanks to Greek yogurt and protein powder. A delicious balance of pumpkin spice, chocolate chips, and wholesome ingredients makes them perfect for breakfast, snacks, or post-workout fuel.
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Préparation 10 minutes
Cuisson 25 minutes
Temps total 35 minutes
Portions: 12 muffins
Plat: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 2 eggs
  • 1 can pumpkin puree 15 oz
  • 1/4 cup milk Fairlife skim used
  • 1/3 cup plain Greek yogurt Two Good brand used
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup + 2 tbsp vanilla protein powder Clean Simple Eats used
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1/2 cup mini chocolate chips

Équipement

  • Mixing bowls
  • Whisk
  • Muffin Tin
  • Muffin Liners

Préparation
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with Tulip liners and spray with cooking spray.
  2. Whisk together eggs, Greek yogurt, pumpkin puree, milk, and vanilla extract until smooth.
  3. Add flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon. Stir until just combined.
  4. Fold in olive oil and mini chocolate chips.
  5. Divide batter into muffin cups, filling about 2/3 full. Sprinkle extra chocolate chips on top.
  6. Bake 25–28 minutes, or until a toothpick inserted comes out clean.
  7. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely. Serve warm or store.

Notes et conservation

For dairy-free, use almond milk and non-dairy yogurt. For gluten-free, swap in a GF flour blend. Store muffins in the fridge up to 1 week or freeze for up to 3 months. Reheat in microwave 20 seconds for a warm snack.