Description

Cozy, lightly sweet muffins made with whole wheat flour, real pumpkin, and a protein boost—perfect for meal prep, breakfast, or a satisfying post-workout snack.

Ingredients

Whole wheat flour — 1 3/4 cups

Protein powder (vanilla or unflavored) — 1/2 cup

Baking powder — 1 teaspoon

Baking soda — 1/2 teaspoon

Ground cinnamon — 1 1/2 teaspoons

Ground nutmeg — 1/4 teaspoon

Fine salt — 1/4 teaspoon

Pumpkin puree (not pie filling) — 1 cup

Large eggs — 2

Maple syrup or honey — 1/3 cup

Olive oil or melted coconut oil — 2 tablespoons

Milk of choice — 1/2 cup

Vanilla extract — 1 teaspoon

Optional add-ins: mini chocolate chips, chopped nuts, or dried cranberries — up to 1/2 cup total

Optional topping: rolled oats or turbinado sugar — 1 tablespoon

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. Whisk dry ingredients: flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Whisk wet ingredients: pumpkin, eggs, maple syrup, oil, milk, and vanilla until smooth.

4. Add wet to dry and stir gently until just combined; do not overmix.

5. Fold in optional add-ins if using.

6. Divide batter among cups, filling each about 3/4 full; sprinkle optional topping.

7. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.

8. Cool in pan 5 minutes, then transfer muffins to a rack to finish cooling.

9. Store airtight 3 days at room temp, 1 week refrigerated, or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 180 kcal
Sodium: 150 mg
Fat: 5 g
Carbohydrates: 23 g
Protein: 9 g