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Pumpkin protein muffins.

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!
5 from 53 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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: 270kcal, Carbohydrates: 19g, Protein: 13g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 60mg, Sodium: 237mg, Potassium: 189mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2932IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 2mg