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Pumpkin protein muffins with one stacked on top of the other with a bite taken out of it with more muffins behind it.

Pumpkin Protein Muffins

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  • Author: Amy Estes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Pumpkin Protein Muffins are made in one bowl with pumpkin, almond butter, protein powder, pumpkin spice, cinnamon, eggs, and chocolate chips. They are high in protein with 9 grams of protein per serving and are the most delicious, moist muffins! Gluten-free, dairy-free, and refined sugar-free!

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup creamy almond butter
  • 3 large eggs – whisked
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla protein powder – I use Orgain brand
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat oven to 350° F and line a 12-cup muffin pan with muffin liners and lightly spray them with cooking spray. 
  2. In a medium-sized mixing bowl combine the pumpkin, almond butter, eggs, maple syrup, and vanilla. 
  3. Add in the protein powder, baking powder, pumpkin spice, cinnamon, and salt and mix to combine into a smooth, thick batter.
  4.  Add the chocolate chips and fold them into the batter.
  5. Evenly divide the batter between the muffin cups, filling each about ¾ full. Tip: about 1/4 cup of batter in each muffin cavity was a good amount. 
  6. Bake in the middle rack of your preheated oven for 25-30 minutes, until the tops are nice and golden brown and a toothpick inserted in the middle of one of the muffins comes out mostly clean. 
  7. Remove the muffins from the oven, let them cool for 15 minutes, and enjoy!

Equipment

Notes

  1. Make sure you use pumpkin puree and not pumpkin pie filling. 
  2. Creamy, drippy almond butter or peanut butter will work best. 
  3. For even size muffins use an ice cream scoop to fill the muffin cups with the batter.
  4. Once the muffins are done baking, press a few more chocolate chips into the top of each muffin for the bakery-style look. 
  5. These muffins can be stored for up to 4 days in an airtight container. Freeze in a freezer-safe container for up to 30 days. Defrost on the counter or in the refrigerator. 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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