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!
Ingredients
- ¾ cup pumpkin purée
- 3 eggs
- ¾ cup creamy nut butter
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- ¾ cup almond flour
- ½ cup vanilla protein powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice, or cinnamon
- ½ cup chocolate chips, or chopped chocolate
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