Best 2 Pumpkin Protein Muffins Recipes

Indulge in a symphony of flavors with our Pumpkin Protein Muffins, a delightful treat that combines the comforting taste of pumpkin with the wholesome goodness of protein. These muffins are not just a culinary delight but also a powerhouse of nutrition, making them an ideal choice for breakfast, snacks, or post-workout fuel. With three tempting variations – Classic Pumpkin, Chocolate Chip Pumpkin, and Streusel Topped Pumpkin – these muffins cater to diverse taste preferences. Get ready to embark on a baking adventure that yields moist, fluffy, and protein-packed muffins that will tantalize your taste buds and nourish your body.

These Pumpkin Protein Muffins are more than just a tasty snack. They're packed with protein and made with wholesome ingredients, making them a healthier choice for those with dietary restrictions or those looking for a nutritious treat. Whether you're a fitness enthusiast, a health-conscious individual, or simply a muffin lover, these protein-packed muffins are a must-try.

Let's cook with our recipes!

PUMPKIN PROTEIN MUFFINS

Pumpkin Protein Muffins image

I created a healthier version of traditional pumpkin bread with a higher protein content.

Provided by Steph

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 24

Number Of Ingredients 19

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
1 cup white sugar
¾ cup water
¾ cup applesauce
½ cup medium-chain triglyceride (MCT) oil
12 drops liquid stevia
2 teaspoons vanilla extract
3 cups whole wheat flour
2 scoops whey protein powder
½ cup pecans, finely ground
2 tablespoons flaxseed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
Scoop batter into the prepared tins, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 22.9 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 321.4 mg, Sugar 10 g

PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS

Protein Pumpkin Flax Mini Loaves or Muffins image

Make and share this Protein Pumpkin Flax Mini Loaves or Muffins recipe from Food.com.

Provided by Lynn S.

Categories Quick Breads

Time 45m

Yield 8 mini loaves, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dry oats (I used toasted not quick cooking)
8 scoops vanilla protein powder (4 servings worth)
8 tablespoons flax seed meal
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups egg whites or 2 cups egg substitute
1 (15 ounce) can pumpkin
1/2 teaspoon stevia (or 1/2 tsp Splenda)
1/2 banana
1/2 cup crushed pineapple in juice

Steps:

Preheat oven to 350°F.
Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
In a separate bowl, combine egg whites and pumpkin.
Mix dry and wet ingredients together until blended.
Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

Tips:

Muffin Pan Preparation: Before you start, preheat your oven to 350°F (175°C) and grease or line a muffin pan with paper liners.
Measuring Ingredients: Use measuring cups and spoons to ensure accurate measurements for the best results.
Pumpkin Puree: Use fresh or canned pumpkin puree. If using fresh, roast and puree a pumpkin beforehand.
Protein Powder: Choose a high-quality protein powder that you enjoy the taste of. Options include whey, pea, or brown rice protein.
Sweeteners: Honey, maple syrup, or coconut sugar can be used to sweeten the muffins naturally.
Spices: Pumpkin pie spice, cinnamon, and nutmeg add warmth and flavor to the muffins.
Mixing: Avoid overmixing the batter, as this can result in tough muffins. Mix just until the ingredients are combined.
Baking Time: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These pumpkin protein muffins are a delicious and nutritious snack or breakfast option. They are packed with protein, fiber, and vitamins, and they can be easily customized to your liking. Whether you prefer them sweet or savory, these muffins are sure to satisfy your cravings. So, grab your aprons and preheat your ovens, it's time to indulge in the delightful flavors of fall with these pumpkin protein muffins!