Protein Powered Whole Wheat Pumpkin Muffins
Fuel your day with these Protein Powered Whole Wheat Pumpkin Muffins—deliciously moist, nutrient-packed, and perfect for a healthy breakfast or snack! Made with wholesome whole wheat flour, creamy Greek yogurt, and a boost of protein powder, these fluffy muffins are naturally sweetened with maple syrup and loaded with the warm flavors of cinnamon and nutmeg. A generous dose of unsweetened pumpkin puree keeps them tender, while optional add-ins like chopped nuts or dark chocolate chips make every bite satisfying. Ready in just under 40 minutes, these high-protein, low-sugar muffins are easy to whip up and ideal for meal prep. Whether eaten fresh out of the oven or stored as a grab-and-go snack, they’re a delicious way to power through the day while staying on track with your nutritional goals!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Protein powder (vanilla or unflavored)
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Pumpkin puree (unsweetened)
- 0.5 cups Greek yogurt (plain, non-fat)
- 2 large Eggs
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk
- 0.5 cups Chopped nuts (optional, e.g., pecans or walnuts)
- 0.25 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate medium-sized bowl, mix together the pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla extract, and almond milk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula, being careful not to overmix. The batter should be thick and slightly lumpy.
If using nuts or dark chocolate chips, fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins immediately or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
