Embrace the Fall Season with These Delicious High-Protein Pumpkin Muffins! 🍂🎃
Nothing says autumn like the rich, warming flavors of pumpkin and spices. These Healthy High-Protein Pumpkin Muffins are packed with nutritious ingredients, making them an ideal snack or breakfast option to fuel your day. With 6 grams of protein per muffin from the Greek yogurt and eggs, these muffins provide the perfect balance of nutrients without the use of refined sugars, milk, or bananas.
Whether you’re looking for a quick breakfast on the go, a mid-afternoon pick-me-up, or a post-workout treat, these muffins are the answer. The best part? They’re super easy to make!
Why You’ll Love These Muffins:
- Protein-Packed Goodness: Each muffin is made with 4 whole eggs and Greek yogurt, giving you a high-protein option to keep you full and satisfied.
- Naturally Sweetened: Sweetened with just a touch of maple syrup or honey, these muffins offer a subtle sweetness without the need for refined sugar.
- Nutritious and Wholesome Ingredients: Using whole wheat flour and oat flour provides fiber and complex carbohydrates, while pumpkin puree adds vitamins and moisture.
Ingredients You’ll Need:
- 1 cup whole wheat flour (can be substituted with all purpose flour)
- 1 cup oat flour (or substitute with more whole wheat or all purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup or honey
- 1/2 cup plain Greek yogurt (adds moisture and protein)
- 4 large eggs (binds the ingredients and boosts protein content)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Combine the Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the canned pumpkin puree, maple syrup (or honey), Greek yogurt, eggs, and vanilla extract until smooth and creamy.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy:
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Optional Add-Ins:
- Chopped Nuts: Walnuts or pecans add a nice crunch and a dose of healthy fats.
- Dark Chocolate Chips: For an extra treat, fold in a handful of dark chocolate chips to the batter.
- Dried Fruit: Add some dried cranberries or raisins for a burst of natural sweetness.
Nutrition Information (Per Muffin):
Based on 12 muffins per batch:
- Calories: 145
- Protein: 6g
- Carbohydrates: 22g
- Dietary Fiber: 3g
- Total Sugars: 6g
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 210mg
- Vitamin A: 80% of daily value
- Calcium: 5% of daily value
- Iron: 6% of daily value
Enjoy Your Healthy High-Protein Pumpkin Muffins!
These muffins are a perfect way to start your day or enjoy as a snack whenever you need a boost of energy. With the addition of pumpkin, Greek yogurt, and eggs, they’re not only delicious but also packed with nutrients. Happy baking!
