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