Print

Protein Pumpkin Muffins for a Healthy Fall Breakfast: Try This Tasty Recipe!

Protein Pumpkin Muffins for a Healthy Fall Breakfast!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and nutritious protein-packed pumpkin muffins perfect for a healthy fall breakfast.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1/2 cup protein powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, Greek yogurt, honey (or maple syrup), and eggs until well combined.
  3. In another bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 5 days.
  • These muffins can be frozen for up to 3 months.
  • Feel free to add chocolate chips or dried fruit for extra flavor.

Nutrition

Find it online: https://recipesdays.com/protein-pumpkin-muffins-healthy-fall-breakfast-recipe/