Protein Pumpkin Muffins
Fuel your day with these delicious and nutritious Protein Pumpkin Muffins, a perfect blend of seasonal flavors and wholesome ingredients! Made with real pumpkin puree, hearty rolled oats, and protein-packed vanilla protein powder, these moist and fluffy muffins are naturally sweetened with coconut sugar and subtly spiced with cinnamon and nutmeg for that cozy, autumn-inspired taste. With just 15 minutes of prep and an easy one-bowl method, they’re a time-saving solution for busy mornings or pre-workout snacks. Customize them with optional add-ins like chopped nuts, dark chocolate chips, or raisins for an extra burst of flavor and texture. High in protein, refined sugar-free, and freezer-friendly, these muffins are a guilt-free treat you'll want to enjoy year-round!
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Recipe Information
Ingredients
- 200 grams Pumpkin puree
- 60 grams Vanilla protein powder
- 120 grams Rolled oats
- 50 grams Coconut sugar
- 2 large Eggs
- 120 ml Unsweetened almond milk
- 2 tablespoons Coconut oil, melted
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 50 grams Optional add-ins: chopped nuts, dark chocolate chips, or raisins
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners, or grease it lightly with cooking spray.
In a large mixing bowl, combine the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth.
In a separate bowl, mix the rolled oats, protein powder, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If you’re using optional add-ins like chopped nuts, dark chocolate chips, or raisins, fold them into the batter now.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 61.5 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 863 mg | 66% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1641 mg | 35% | |
*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.
