why make this recipe
These High Protein Pumpkin Muffins are a great choice for anyone looking to add more nutrients to their diet while still enjoying a delicious treat. Packed with protein from Greek yogurt and protein powder, these muffins are perfect for breakfast, snacks, or a healthy dessert. Plus, they have the warm, comforting flavor of pumpkin spice that makes them a favorite for fall and beyond.
how to make High Protein Pumpkin Muffins
Ingredients:
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 1/2 cup gluten-free flour
- 1/2 cup protein powder (vegan or whey)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together pumpkin puree, Greek yogurt, and honey or maple syrup.
- In another bowl, combine the gluten-free flour, protein powder, baking powder, baking soda, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into a greased muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve High Protein Pumpkin Muffins
These muffins can be enjoyed warm or at room temperature. They are perfect on their own, but you can also spread a little butter or cream cheese on top for extra flavor. Pair them with a cup of coffee or tea for a great breakfast or snack.
how to store High Protein Pumpkin Muffins
Once the muffins have cooled, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and place them in the freezer. They will keep well for about 2-3 months in the freezer. To enjoy later, just thaw them at room temperature or pop them in the microwave for a few seconds.
tips to make High Protein Pumpkin Muffins
- Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
- You can adjust the sweetness by using more or less honey or maple syrup according to your taste.
- Feel free to add mix-ins such as nuts, chocolate chips, or dried fruits for added texture and flavor.
- If you’re lactose intolerant, you can use a dairy-free yogurt alternative.
variation
You can customize these muffins by using different spices, such as cinnamon or nutmeg, to suit your taste. If you want a different flavor, try replacing the pumpkin puree with applesauce or mashed bananas.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need the muffins to be gluten-free.
2. Can I make these muffins vegan?
Yes, substitute Greek yogurt with a plant-based yogurt and use maple syrup as your sweetener to keep it vegan.
3. How can I make these muffins less sweet?
Reduce the amount of honey or maple syrup, or use a sugar substitute that fits your dietary needs.
High Protein Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together pumpkin puree, Greek yogurt, and honey or maple syrup.
- In another bowl, combine the gluten-free flour, protein powder, baking powder, baking soda, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into a greased muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.