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High Protein Pumpkin Muffins

A stack of freshly baked protein pumpkin muffins, one muffin broken open to show the texture.
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Enjoy these macro-friendly, high-protein pumpkin muffins, perfect for a healthy fall snack or breakfast. Made with Greek yogurt and low-sugar sweeteners, they are ideal for meal prep.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 scoop (30g) vanilla protein powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • â…“ cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, gently fold in the chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra protein, you can add ¼ cup of cottage cheese to the wet ingredients.
  • Use a sugar substitute like erythritol or stevia for a lower-sugar option.
  • These muffins freeze well for up to 3 months.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

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