Why Make This Recipe
High Protein Pumpkin Spice Muffins are a delicious way to enjoy the flavors of fall while keeping your nutrition in check. Packed with protein from the vanilla whey and healthy carbs from oats and pumpkin, these muffins make a great snack or breakfast option. Plus, they are easy to make and can satisfy your sweet tooth without all the guilt.
How to Make High Protein Pumpkin Spice Muffins
Ingredients
- 2 cups oats (GF oats for gluten-free)
- 1/2 cup vanilla whey
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice or cinnamon
- 1.5 cups pumpkin purée
- 2 large eggs
- 1/4 cup sweetener of choice (monk fruit, honey, or maple syrup)
- 1/3 cup milk (dairy or non-dairy)
- 2 tsp vanilla extract
- 1/3 cup mini chocolate chips (optional)
Directions
- In a large bowl, mix the oats, vanilla whey, baking soda, baking powder, salt, and pumpkin pie spice or cinnamon.
- In another bowl, combine the pumpkin purée, eggs, sweetener, milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until everything is well combined.
- If you want, fold in the mini chocolate chips.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Fill each muffin cup with the batter and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
How to Serve High Protein Pumpkin Spice Muffins
You can enjoy these muffins warm right out of the oven or let them cool for a bit. They are perfect by themselves or with a little butter, nut butter, or cream cheese. Pair them with your morning coffee or tea for a lovely snack or breakfast.
How to Store High Protein Pumpkin Spice Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can store them in the refrigerator for a week or freeze them for up to three months. Just make sure to wrap them tightly before freezing.
Tips to Make High Protein Pumpkin Spice Muffins
- Ensure your pumpkin purée is pure and not pumpkin pie filling, as it may contain added sugar and spices.
- For extra moisture, consider adding a bit more milk if your batter seems too thick.
- If you want a little crunch, you can toss in some nuts along with the chocolate chips.
Variation
Feel free to switch up the spices! Instead of pumpkin pie spice, you can use nutmeg or add a touch of ginger for a spicier flavor.
FAQs
-
Can I use a different protein powder?
Yes, you can use a different flavor of protein powder, but it may change the taste of your muffins. -
Are these muffins suitable for a gluten-free diet?
Yes, if you use gluten-free oats, these muffins are safe for a gluten-free diet. -
Can I make these muffins vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a plant-based milk and sweetener.
Enjoy making and eating these High Protein Pumpkin Spice Muffins! They provide a nutritious boost while giving you that cozy fall flavor.
Print
High Protein Pumpkin Spice Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian, Gluten-Free (if using GF oats)
Description
Delicious and nutritious pumpkin spice muffins packed with protein, perfect for a healthy snack or breakfast.
Ingredients
- 2 cups oats (GF oats for gluten-free)
- 1/2 cup vanilla whey
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice or cinnamon
- 1.5 cups pumpkin purée
- 2 large eggs
- 1/4 cup sweetener of choice (monk fruit, honey, or maple syrup)
- 1/3 cup milk (dairy or non-dairy)
- 2 tsp vanilla extract
- 1/3 cup mini chocolate chips (optional)
Instructions
- In a large bowl, mix the oats, vanilla whey, baking soda, baking powder, salt, and pumpkin pie spice or cinnamon.
- In another bowl, combine the pumpkin purée, eggs, sweetener, milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until everything is well combined.
- If desired, fold in the mini chocolate chips.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Fill each muffin cup with the batter and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container at room temperature for up to three days, or refrigerate for a week. Freezing is possible for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg
Keywords: pumpkin muffins, healthy muffins, high protein, fall flavors, gluten-free muffins
