At a Glance:
Prep Time: 10 minutes mins
Cook Time: 14 minutes mins
Total Time: 24 minutes mins
Get the Recipe:
Pumpkin Protein Muffins
These pumpkin protein muffins are soft, fluffy and loaded with protein! They are quick and easy to make. Great for a healthy breakfast, afternoon snack or hearty dessert!
First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
In a mixing bowl, add pumpkin purée, eggs, creamy nut butter and vanilla. Stir to combine.
Then, add in coconut sugar, almond flour, protein powder, baking soda and pumpkin pie spice. Stir to combine.
Fold in chocolate chips.
Scoop batter into muffin cavities. Fill almost to the top. Dot with extra chocolate chips on top.
Bake for 13 to 14 minutes or until toothpick inserted comes out clean.
Lastly, remove pan from oven. Allow muffins to cool for 10 minutes in pan. Then, carefully remove.
Use pumpkin purée, not pumpkin pie filling.
Use creamy nut butter made from only nuts and salt. Almond butter, cashew butter and peanut butter are great options.
Choose a vanilla protein powder you enjoy the taste of. Unflavored can be used as well.
Bake muffins until a toothpick inserted comes out clean or with a few moist crumbs.
Store muffins in an airtight container for up to 48 hours at room temperature.
Store in fridge for up to 4 days.
Freeze for up to 1 month.
Calories: 270 kcal , Carbohydrates: 19 g , Protein: 13 g , Fat: 18 g , Saturated Fat: 5 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 5 g , Trans Fat: 0.01 g , Cholesterol: 60 mg , Sodium: 237 mg , Potassium: 189 mg , Fiber: 3 g , Sugar: 7 g , Vitamin A: 2932 IU , Vitamin C: 1 mg , Calcium: 68 mg , Iron: 2 mg
Course: Breakfast, Snack
Cuisine: American