Hey there, fellow fall lovers! 🍂 As the weather cools and the cozy sweaters come out, I’m all about combining my favorite seasonal flavors with a little extra fuel to power my day. My hockey-playing daughter Bella inspired this recipe as she loves muffins and baked goods, but regular muffins just have way too many carbs and hardly any protein so she can maintain her muscle and stay lean on the ice (same goes for me, but not on the ice, just working on the lean part 😊 ).
Enter these Pumpkin Protein Muffins—packed with fall spices, rich pumpkin, and a healthy boost of protein! Whether you’re hitting the gym, taking a crisp morning hike, or just need a post-workout snack that tastes like fall in every bite, these muffins are the perfect go-to & should be part of every week’s meal prep this fall. I love that I can pair them up with some breakfast chicken sausage links or Turkey Bacon and they are ready to go for breakfasts throughout the week. They’re moist and delicious, and give you that autumn vibe with a side of gains. Ready to bake? Let’s dive in! 🎃💪
Sarah Lynn 🩷
Total Time: 25 mins
Course: Breakfast, Brunch
Cuisine: American
Diet: Vegetarian
Servings: 14 muffins
Author: Sarah Lynn
Equipment:
Measuring spoons
Measuring cups
Spatula
Glass batter bowl
2 – Standard muffin pans
Toothpicks
Ingredients:
¾ cups whole wheat flour
1 Cup Dymatize Vanilla Protein Powder
1 TBS pumpkin pie spice
2 tsp cinnamon
2 tsp baking powder
½ tsp fine sea salt
15 oz pumpkin puree
1/4 cup salted butter, melted
1/4 cup + 6 tsp Splenda brown sugar, packed
1/2 cup Splenda
¼ cup Sugar
2 eggs
1 tsp pure vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin and 2 more cups in the 2nd tin and set aside.
2. In a small bowl, mix together the wheat flour, protein powder, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set aside.
3. In a large bowl, whisk together the pumpkin puree and melted butter until smooth.
4. Add the splenda brown sugar, splenda and granulated sugar, whisking until combined and lump-free.
5. Stir in the eggs and vanilla extract until combined.
6. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
7. Spoon about ¼ cup of batter into each muffin tin well and smooth the top.
8. Bake for 17-20 minutes, or until a toothpick comes out clean.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes:
Homemade Pumpkin Pie Spice: Combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice to make 1 TBS of pumpkin pie spice.
Ingredient Substitutions:
Pumpkin puree: Use 1½ cups of fresh puree if preferred. Make sure it’s well-drained.
Salted butter: You can use unsalted butter, coconut oil, or ghee as alternatives.
Flour: Gluten-free all-purpose flour can be used for a gluten-free version.
Serve:
Serve warm with Trader Joe’s Chicken Breakfast Sausages. These muffins also pair well with egg dishes like a frittata or an egg casserole.
Serving Size: If you are eating 25/25 Meal plan 1.5 muffins + 2 Chicken Breakfast Sausage links or 2 pieces of turkey Bacon (12 grams protein)!
Storage:
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer in an airtight container for up to 2 months.
Nutrition (per muffin):
Calories: 140 kcal
Carbohydrates: 16g
Protein: 10g
Fat: 3.8g
