Protein-packed, super moist, and delicious! These Pumpkin Protein Muffins are the perfect mid-afternoon or pre-workout snack to energize you and satisfy that sweet tooth! Gluten-free, refined sugar-free, and refined flour free!
I am obsessed with creating baked goods that are healthy but still delicious! It’s a
These Pumpkin Protein Muffins are a fantastic solution. The kids loved them, and they had no idea they were packed with protein, fiber, and vitamin C!
Another healthy recipe we love are these Black Bean Avocado Brownies.
Back to these incredible muffins. Pumpkin puree, greek yogurt, eggs, protein powder, almond flour, and maple syrup, for a little sweetness round out the batter for these muffins.
Fold in some mini chocolate chips and bake them up and they are the perfect mid-afternoon pick me up or pre-workout snack. I also love these in the morning with my coffee with a spread of almond butter. So good!!
How much protein is in Pumpkin Protein Muffins?
These muffins pack about 11 grams of protein per muffin! Where does the protein come from?
- Greek yogurt
- Protein powder – I used plant-based chocolate protein powder
- Almond flour
How great is that? They also only have 159 calories per muffin, plus fiber, vitamin C, calcium, and healthy fat. These really are incredible muffins. Perfect for fall and really any time of year!
Ingredients needed to make this recipe
How to make these Healthy Pumpkin Protein Muffins
- Add the wet ingredients (pumpkin puree, greek yogurt, eggs, vanilla, maple syrup) to a high-speed blender or food processor and blend.
- Pour blended wet ingredients into a mixing bowl and add in the dry ingredients (almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, salt) and blend some more to combine into a smooth muffin batter.
- Fold in the chocolate chips.
- Divide the batter between 12 lined muffin cups, and bake in a 350 degree F oven for 30-35 minutes, until the tops are nice and golden brown and firm. I like to use an ice cream scoop to pour the batter so it is divided evenly.
- Remove, let cool for at least 25-30 minutes and serve with some almond butter. These muffins will be very soft on the inside after they bake, which is why they need the cooling time. This will allow the center to condense and get nice and firm and fluffy but still moist and delicious.
So simple, but super delicious!!!!
How to store these muffins
You can easily store these in an airtight container and keep in a cool, dry place (aka back of kitchen counter or pantry) for up to 4 days, although they didn’t last that long in my house. My husband and kids ate all of them in 2 days, haha! Great recipe for meal-prep too!
- To keep the fat down, use nonfat plain greek yogurt. Regular greek yogurt also works.
- Use real pumpkin puree, not pumpkin pie filing.
- To keep the sugar low in this recipe, I used mini sugar free dark chocolate chips.
- Use blanched almond flour and not just pulsed almonds. It literally makes all of the difference. Oat flour also works in this recipe in the same amount as the almond flour.
- You can use plain or vanilla protein powder. I have not tried this with chocolate protein powder but I am sure that would also be delicious.
- Let the muffins cool completely (at least 30 minutes) before eating since they will stick to the muffin liners if they do not cool enough.
I hope you try this recipe! If you do, please leave a comment and rating below.Print