High-Protein Pumpkin Spice Muffins
These High-Protein Pumpkin Spice Muffins feature moist pumpkin batter with a protein boost. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, spiced flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
These pumpkin spice muffins are a nutritious, healthy breakfast idea that transforms moist pumpkin batter with a protein boost into a delightful treat, perfect for a satisfying morning. Easy to make and rich in protein, fiber, and vitamins, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Mix Gently: Ensures a tender crumb.
- Use Fresh Pumpkin: Enhances natural flavor.
- Fill Evenly: Prevents uneven baking.
- Check Doneness: Tops should be golden and springy.
- Avoid Overmixing: Keeps muffins light.
- Serve Warm: Maximizes flavor appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Liners: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents overflow.
High-Protein Pumpkin Spice Muffins
Moist protein pumpkin muffins, healthy breakfast bite.
Ingredients
- ¼ cup almond milk
- ½ cup protein powder
- ½ tsp nutmeg
- 1 cup almond flour
- 1 cup pumpkin puree
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 large eggs
- 2 tbsp chopped walnuts
- 2 tbsp honey
Instructions
- Prep the Pan: Line a muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients: In a bowl, whisk pumpkin puree, eggs, honey, and almond milk until smooth.
- Add Dry Ingredients: Stir in protein powder, almond flour, cinnamon, nutmeg, and baking powder until just combined.
- Adjust Consistency: Add a splash of almond milk if the batter is too thick.
- Fill the Tins: Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
- Add Topping: Sprinkle chopped walnuts on top of each muffin.
- Bake the Muffins: Preheat oven to 350°F and bake for 20-25 minutes until golden and springy.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Muffins: Let cool in the tin for 5 minutes, then transfer to a rack.
- Serve and Enjoy: Serve warm and savor these moist, protein-packed pumpkin spice breakfast treats!
Notes
- Mix gently for texture; use fresh pumpkin for flavor.
- Fill evenly to prevent uneven baking; avoid overmixing for lightness.
- Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 162Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 47mgSodium 90mgCarbohydrates 11gFiber 3gSugar 6gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pumpkin Puree (1 cup): Fresh or canned, for base.
- Protein Powder (½ cup): Vanilla, for protein boost.
- Almond Flour (1 cup): For nutty texture.
- Honey (2 tbsp): For natural sweetness.
- Eggs (2 large): For binding and moisture.
- Cinnamon (1 tsp): Ground for warm flavor.
- Nutmeg (½ tsp): Ground for depth.
- Almond Milk (¼ cup): Unsweetened, to adjust consistency.
- Baking Powder (1 tsp): For rise.
- Chopped Walnuts (2 tbsp): Optional, for topping.
Variations and Substitutions
- Pumpkin Swap: Use butternut squash puree.
- Protein Swap: Replace with pea protein powder.
- Flour Swap: Use coconut flour for variety.
- Sweetener Swap: Use maple syrup instead of honey.
- Egg Swap: Use flax eggs for vegan option.
- Spice Swap: Add ginger instead of nutmeg.
- Milk Swap: Use oat milk or coconut milk.
- Nut Swap: Use pecans or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm in microwave for 15-20 seconds.
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