Fluffy High Protein Pumpkin Muffins | Meal Prep Ready (Print Version)
Fluffy high protein pumpkin muffins are perfect for healthy meal prep. Enjoy these moist, spiced treats for breakfast or a snack, packed with nutrients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Whisk-Ins for Structure
01 -
1 cup all-purpose flour
02 -
3/4 cup vanilla protein powder (whey or plant-based)
03 -
2 tsp baking powder
04 -
1 tsp baking soda
05 -
1/2 tsp fine sea salt
→ Wet Essentials for Richness
06 -
1 cup canned pumpkin puree (not pie filling)
07 -
2 large eggs
08 -
1/2 cup unsweetened almond milk
09 -
1/4 cup plain non-fat Greek yogurt
10 -
1/2 cup maple syrup
11 -
1/4 cup melted coconut oil
12 -
1 tsp vanilla extract
→ Autumn Spice Blend
13 -
1 tsp ground cinnamon
14 -
1/2 tsp ground ginger
15 -
1/4 tsp ground nutmeg
16 -
1/8 tsp ground cloves
→ Flavorful Add-Ins & Garnish
17 -
1/2 cup dark chocolate chips
18 -
2 tbsp pumpkin seeds (pepitas), for garnish
# Instructions:
01 -
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly. This ensures your Fluffy High Protein Pumpkin Muffins | Meal Prep Ready won't stick and makes cleanup a breeze after baking.
02 -
In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup vanilla protein powder, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp fine sea salt. Stir in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.
03 -
In a separate medium bowl, whisk together 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup unsweetened almond milk, 1/4 cup plain non-fat Greek yogurt, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth and well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine for these Fluffy High Protein Pumpkin Muffins | Meal Prep Ready.
05 -
Gently fold in 1/2 cup dark chocolate chips into the muffin batter. Distribute them evenly throughout the mixture. This adds a delightful burst of flavor and texture to each bite of your delicious muffins.
06 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle 2 tbsp pumpkin seeds (pepitas) over the tops of the muffins for a beautiful garnish and extra crunch before baking.
07 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary slightly depending on your oven. These Fluffy High Protein Pumpkin Muffins | Meal Prep Ready will be golden brown and fragrant.
08 -
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later meal prep. They are perfect for a quick breakfast or snack.
# Notes:
01 -
For a dairy-free option, ensure your protein powder is plant-based and use a dairy-free Greek yogurt alternative. You can also swap almond milk for any other plant-based milk.
02 -
Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months; just thaw at room temperature or microwave briefly.
03 -
Enhance the pumpkin spice flavor by adding an extra 1/2 tsp of pumpkin pie spice blend to the dry ingredients. You can also add 1/4 cup chopped walnuts or pecans for added texture.
04 -
Different protein powders absorb liquid differently. If your batter seems too thick, add an extra tablespoon or two of almond milk until it reaches a thick but pourable consistency.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
small mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 215 kcal
Total Fat: 9 g
Total Carbohydrate: 26 g
Protein: 7 g