Pumpkin Protein Muffins

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Pumpkin Protein Muffins

These flourless Pumpkin Protein Muffins are the best protein treat for Fall. Made with no flour, no sugar and no oil, this recipe is gluten-free, low carb, and good for you. Satisfy your sweet tooth with over 10 g of protein per muffin!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: High Protein, Low carb

Keyword: flourless, peanut butter, protein powder, pumpkin

Servings: muffins

Ingredients

1 egg
¾ cup (180 g) pureed pumpkin
¼ cup (60 g) almond butter or peanut butter
2 ½ scoops (80 g) protein powder see notes*
1 tsp baking powder
¾ tsp vanilla extract
¾ tsp ground cinnamon
a pinch of nutmeg
a pinch of salt
3 tbsp chocolate chips
milk of choice if necessary, see notes*

Sweetener Option

2 to 4 tbsp maple syrup or honey, see notes*

Instructions

Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners. Make sure you grease the muffin liners to prevent sticking.
In a large bowl, combine pumpkin puree with egg, almond butter, vanilla extract, cinnamon, a pinch of nutmeg, and a pinch of salt. For sweeter muffins, add maple syrup (see notes*). Stir wet ingredients until smooth.
Sift in protein powder and baking powder, then gently whisk until the mixture forms a smooth batter. Be careful not to overmix. Depending on the type of protein powder used, you may need to adjust the consistency by adding up to 2 tablespoons of milk if the batter is too dry, or a little more protein powder if it’s too wet (see notes*).
Fold through the chocolate chips.
Divide the batter evenly between the muffin cups and top with more chocolate chips, if you desire.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool over a baking rack before serving.

Notes

Protein Powder Choice

These pumpkin protein muffins can be prepared with any type of protein powder - I used vanilla pea protein.
For moister muffins, I recommend vegan protein powder or casein.
Depending on your choice, the batter will require different quantities of milk. Less (to none) for whey and more for casein or vegan protein powder.
If the batter is too wet, add more protein powder or some flour and mix until smooth.

Sweetener Option

If you use unflavored protein powder or if you have the sweet tooth, add 2 to 4 tablespoons of maple syrup to the muffin batter.
This recipe uses vanilla protein powder. Flavored protein powders are already quite sweet, so they do not require any additional sweetener.

Storage Directions

After baking, allow the muffins to cool and then place leftovers in an airtight food container or in ziplock bags.

In the fridge, they will last for up to 5 days.
In the freezer, they can be stored for a maximum of 4 months.
Reheat frozen pumpkin protein muffins in hot oven for a couple of minutes.

Nutrition