These healthy Pumpkin Protein Muffins are easy to make, moist and fluffy, and SO delicious! They are the perfect protein packed breakfast or snack that comes together in just 5 minutes prep time! Made with simple ingredients, without any oil or refined sugars. Paleo and gluten free too!
These pumpkin protein muffins will have your whole house smelling like fall! Not only are they delicious, but they have added protein, and a low amount of sugar per muffin!
Just a few staple pantry ingredients to make these pumpkin protein muffins:
pumpkin purée- make sure to get pumpkin purée, not pumpkin pie filling. If you can’t find pumpkin, you could possibly use smashed banana or apple sauce. (I have not tested this).
eggs– if you have an egg allergy, you might be able to replace the eggs for coconut oil (1/4 cup), but I have not tested this.
vanilla
maple syrup– you can also use honey as a sweetener
almond flour– I don’t recommend substituting almond flour for any other flour.*If you do, please let me know how it turned out in the comments. This link may be helpful about almond flour substitutes.
protein powder– for paleo protein powder I recommend this one, and for plant-based I recommend this one. If you want more protein per muffin in this recipe, you play around adding another 1/4-1/2 cup.
In separate bowls, combine the wet ingredients, and the dry ingredients. (I find that keeping the wet and dry ingredients separate to mix them produces the best results.)
Combine the dry ingredients into the wet ingredient bowl and mix until a batter is formed (try not to over-mix the batter). Add and stir your chocolate chips or chocolate bar pieces into the batter. *optional
Divide the batter into the muffin cups filling 3/4 of the way.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted. Remove the muffins from the oven and let cool for 20 minutes.
These healthy Pumpkin Protein Muffins are easy to make, moist and fluffy, and SO delicious! They are the perfect protein packed breakfast or snack that comes together in just 5 minutes prep time! Made with simple ingredients, without any oil or refined sugars. Paleo and gluten free too!
Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.
In a large mixing bowl, mix together the wet ingredients: pumpkin puree, eggs, vanilla, maple syrup, and almond milk.
In a small separate bowl, mix together the dry ingredients: almond flour, baking soda, salt, protein powder, and pumpkin pie spice. Mix until a batter is formed.
Divide the batter into the 12 muffin cups filling 3/4 of the way. Bake for 25-30 minutes or until a toothpick comes out clean when inserted. Remove the muffins from the oven and let cool for 20 minutes.
Storing – store in an air tight container in the fridge for you to 1 week, or at room temperature on the counter for up to 5 days.
Reheating – Warm the muffins in the microwave for 30 seconds to 1 minute, and keep warming at 30 second intervals until it is warmed to your liking. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 15-20 minutes.
Freezing – Let the muffins cool before adding them to a zip lock bag, Stasher bag, or freezer safe container. Defrost the muffins the night before on the counter before you plan to eat them.
Category:Dessert
Method:Oven
Cuisine:American
Keywords: paleo pumpkin muffins, gluten free protein muffins, protein powder
Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!
