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Moist and tender pumpkin protein muffins with cozy fall spices and optional chocolate chips, delivering a protein-packed and fiber-rich snack perfect for autumn.

Ingredients

Scale
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup protein powder (plain, vanilla, or chocolate)
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking soda
  • 15 oz canned pumpkin purée (not pie filling)
  • 3/4 cup coconut sugar or brown sugar
  • 2 large eggs
  • 1/4 cup avocado oil
  • 1/4 cup plain Greek yogurt
  • 2 tsp vanilla extract
  • 1/2 cup mini chocolate chips (optional) plus extra for topping (optional)

Instructions

  1. Preheat oven to 375°F and line a 12-cup muffin pan with liners or grease it well.
  2. Whisk together whole wheat pastry flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda in a medium bowl.
  3. In a separate bowl, whisk pumpkin purée, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth and lump-free.
  4. Add the dry ingredients to the wet ingredients and stir gently just until combined, avoiding overmixing.
  5. Fold mini chocolate chips into the batter, if using.
  6. Spoon or scoop the batter evenly into the 12 muffin cups and sprinkle extra chocolate chips on top if desired.
  7. Bake at 375°F for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool before serving.

Notes

Use pure pumpkin purée without added sugar or spices for best flavor., Fresh spices help keep the pumpkin spice flavor vibrant., Choose a quality protein powder and sift it well to avoid chalkiness., Bring ingredients to room temperature to improve texture., Avoid overmixing to keep muffins tender and prevent toughness., Line or grease muffin tins well to ensure easy removal., Use an ice cream scoop for even muffin sizes and consistent baking., Store muffins in an airtight container at room temp for 2 days or refrigerate for 4-5 days., Freeze muffins individually wrapped for up to one month for longer storage., Reheat muffins gently to maintain moisture.

Nutrition

Find it online: https://cookingcrumbs.com/pumpkin-protein-muffins/