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A close-up of a partially eaten High-Protein Pumpkin Muffin on a white plate, showing the moist interior.

High-Protein Pumpkin Muffins

These muffins are a healthy and delicious way to enjoy the flavors of fall. They are packed with protein and are perfect for a quick breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 1 scoop vanilla protein powder or unflavored
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree not pie filling
  • 0.5 cup unsweetened applesauce
  • 0.33 cup maple syrup
  • 2 large eggs
  • 2 tbsp melted coconut oil or other neutral oil
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, protein powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, applesauce, maple syrup, eggs, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.