Try these delicious pumpkin muffins with a nutritional twist! It is the perfect seasonal treat heading into autumn, and they are great to make on Thanksgiving. It is a very nice family dessert to serve after the main course has been finished.
Baked recipes always taste great from scratch, and these muffins are no exception. Cinnamon spice, nutmeg, ground cloves, and pumpkin puree work nicely together to make these muffins taste amazing. Use less sugar and less fattening oil in this recipe if you want your muffins to be more healthy.
Protein Pumpkin Muffins
Equipment
- 1 whisk
- 1 electric mixer optional
- 1 12-slot muffin baking pan
- paper liners
Ingredients
- 1¾ cups All-purpose flour other flours also work well
- 1 tsp baking soda
- ½ cup white sugar
- ½ cup brown sugar
- 2 scoops whey, soy, or pea protein powder choose unflavored for the least taste interference
- ½ tsp salt
- 2½ tsp cinnamon spice
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 large eggs
- 1 can pumpkin puree 15 oz is recommended
- ½ cup liquid coconut oil or canola oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (204°C). Grab a 12-slot muffin baking pan and place 12 muffin paper liners in each slot.
- Once all dry ingredients are ready (flour, sugars, protein powder, baking soda, salt, and spices), whisk them together in a medium sized bowl. Set it aside.
- Once all wet ingredients are ready (eggs, pumpkin, oil, and vanilla), whisk them together in another bowl. Make sure everything is blended nicely.
- Create a hole in the center of the dry ingredients bowl and pour the wet mixture in. Use the whisk or an electric mixer to blend everything together. Your completed batter is now ready to be poured in each of the 12 slots.
- Distribute the batter inside the muffin liners in your pan. You may use a spoon or ice cream scoop if you find it difficult to pour the batter from the bowl.
- Bake the muffins in the oven for 18-22 minutes. Use the toothpick test to determine when the muffins are ready, if needed.
- Take the pan out when the muffins are ready and let the muffins cool before serving.
How to store pumpkin muffins
To store your pumpkin muffins, grab a large zip-lock bag and line a paper towel evenly on the side. Lay the zip-lock bag on its side and store the muffins in a 4×3 formation. You can store up to 12 muffins this way-exactly the same as the default yield for this recipe. Then, line another paper towel on top of the muffins, seal the bag, and place it in your fridge. They can be stored up to four days before they start getting soggy and mushy.
For freezing, store your muffins the same way you would store them for the fridge. I would recommend using foil instead of paper towels for both layers and be sure to let as much air as possible out of the bag. Then, place the bag in the freezer. Frozen muffins can last up to 3 months.
To thaw them out after they have been in the freezer, just leave them out in room temperature for around 10 minutes or heat them in your microwave.
Other ingredients you can put in
Small sliced nuts such as almonds and pistachios work well before baking. One common way to fortify your muffins with more protein and fiber is to add rolled oats-this makes it even better as a breakfast meal.
Finally, adding a little bit of coarse or powdered sugar to the top of the muffins after baking makes them look prettier and gives them a nice boost in sweetness.
