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    Momma Fit Lyndsey » Recipes » Muffins

    Pumpkin Protein Muffins

    Published: Sep 15, 2022 by Lyndsey · This post may contain affiliate links

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    Kid-friendly pumpkin protein muffins that are light, fluffy and moist! The perfect quick and healthy fall breakfast that your family will love! Gluten free, dairy free and easy to make vegan.

    pile of pumpkin protein muffins one with a bite take out.
    Jump to:
    • Why This Recipe Works
    • Ingredients You Need for This Recipe
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Pumpkin Protein Muffins

    When fall hits I'm so ready to take advantage of all the pumpkin treats! It's been a mission around here to make some healthy pumpkin desserts so you're definitely going to want to try healthy pumpkin cheesecake and healthy pumpkin pie when you're not making these pumpkin protein muffins.

    As if you couldn't get enough, pumpkin for breakfast is also a thing with these overnight oats! Or if you're here because muffins are your thing, be sure to check out all of the delicious muffin recipes here including protein blueberry muffins!

    Why This Recipe Works

    • Perfect make ahead snack that freezes well. You can bake a double batch and have easy breakfast or snacks on hand.
    • Pumpkin protein muffins have the perfect amount of sweetness from maple syrup an a bit of chocolate. Made with no refined sugar making them a healthier breakfast choice for your family.
    • Added protein gives your family a little extra protein boost in this healthy muffin.
    • Dairy free and gluten free as written and easy to make vegan with a few simple swaps. Check out my almond flour banana muffins if you are looking for a paleo or low carb version (just swap banana for pumpkin.)
    • Pumpkin protein muffins are quick to prep and bake! Only 5 minutes to throw together and 15 to bake.

    Ingredients You Need for This Recipe

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients for this recipe
    • Canned Pumpkin Puree: This is by far the easiest kind of pumpkin to use for this recipe. You can generally find canned pumpkin in the fall seasonal section or the canned vegetables section of your grocer.
    • Eggs: To make this recipe vegan you can swap eggs for unsweetened applesauce or flax eggs.
    • Mix-ins: Mini chocolate chips are my favorite but chopped almonds, pecans or walnuts would be a great addition also.
    • Protein: I used vegan vanilla plant protein but you can also swap for whey. Alternatively, you can add in some Greek Yogurt if you do not want to use protein powder.

    How to Make This Recipe

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

    steps for making this recipe
    1. Begin by whisking together the dry ingredients in a large bowl.
    2. In a separate bowl, mix together wet ingredients until the mixture resembles a creamy pumpkin pie texture.
    3. Combine wet with dry ingredients and fold in any mix-ins and stir until just moistened.
    4. Use a standard sized cookie scoop to measure out 12 muffins. Bake at 425F for 5 minutes and 350F for 10-15 minutes or until a toothpick comes out clean.

    Expert Tips

    • Storage: Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
    • Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
    • Allow pumpkin protein muffins to cool completely before peeling muffin liners.
    • If you want to make these in one bowl using just a blender, check out a recipe I made for What Moms Love and just swap bananas for pumpkin.

    Recipe FAQs

    What protein powder should I use for these?

    I used Orgain Vanilla Plant Protein. Any powder would work, including whey or collagen.

    Can I make these with less calories or fat?

    Try swapping coconut oil with applesauce to lower calories and fat.

    Can I make these with high protein?

    To increase the protein in this recipe, add in ⅓ cup Greek yogurt and a bit more flour if mixture seems too moist.

    healthy pumpkin muffins with protein

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    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 4 votes

    Pumpkin Protein Muffins

    Kid-friendly pumpkin protein muffins that are light, fluffy and moist! The perfect quick and healthy fall breakfast that your family will love! Gluten free, dairy free and easy to make vegan.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 12 muffins
    Calories 211kcal
    Author Lyndsey

    Equipment

    • 1 muffin tin
    • 12 silicone baking cups
    • coconut oil spray
    • 1 ice cream scoop

    Ingredients

    • 1 cup gluten-free flour
    • 1 tablespoon pumpkin spice
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon himalayan salt
    • 1 cup pumpkin puree
    • ½ cup coconut oil melted
    • ½ cup raw maple syrup
    • 2 eggs
    • ¼ cup vanilla vegan protein
    • ¼ cup dairy free chocolate chips
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 425 F.
    • Lightly spray muffin liners with coconut oil and place into muffin tray.
    • Combine dry ingredients and mix well.
    • Separately, mix together the pumpkin, coconut oil, maple syrup, vanilla extract and eggs until well incorporated.
    • Stir in chocolate chips.
    • In parts, add in dry ingredients until just moistened.
    • Using an ice cream scoop, fill muffin cups ¾ way full.
    • Bake for 5 minutes at 425 then reduce heat to 350 and bake for 15 minutes or until the center of the muffin is lightly browned and a toothpick comes out clean from the center.

    Notes

    Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
    Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
    Allow muffins to cool completely before peeling muffin liners.

    Nutrition

    Serving: 1muffin | Calories: 211kcal | Carbohydrates: 22.9g | Protein: 5.5g | Fat: 11g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    About Lyndsey

    Reader Interactions

    Comments

    1. Sarah

      September 12, 2022 at 6:00 pm

      Hi there.. what amount of pumpkin purée? It says one can… but I’ve seen large sizes and small!

      Reply
      • Lyndsey

        September 12, 2022 at 7:39 pm

        one 15 oz. can

        Reply

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    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

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