Description
Delicious and nutritious High Protein Pumpkin Muffins, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup gluten-free flour
- 1/4 cup honey or maple syrup
- 1/4 cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, Greek yogurt, honey (or maple syrup), and vanilla protein powder until smooth.
- In another bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in any optional ingredients like nuts or chocolate chips.
- Fill each muffin cup about 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg