Description
Pumpkin Protein Muffins are moist, tender muffins made with pumpkin puree, whey protein powder, buttermilk, and a blend of whole wheat and all-purpose flour. A toasted pepita and dark chocolate topping adds crunch and rich seasonal flavor.
Ingredients
1 can pumpkin puree
2 large eggs
1/2 cup brown sugar, lightly packed
1/3 cup olive oil
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3/4 cup buttermilk
1 serving pumpkin protein powder, 26 g
3/4 cup all-purpose flour, 90 g
3/4 cup whole wheat flour, 85 g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup pepitas, lightly toasted
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt
1/4 cup mini dark chocolate chips
Instructions
1. Preheat the oven to 400°F.
2. Line a 12-cup muffin pan with paper liners and lightly coat the liners with baking spray.
3. Whisk the all-purpose flour, whole wheat flour, baking powder, and baking soda together in a medium bowl.
4. Combine the pumpkin puree, eggs, brown sugar, olive oil, buttermilk, pumpkin protein powder, salt, and pumpkin pie spice in a large bowl.
5. Stir the wet ingredients until smooth and evenly blended.
6. Fold the dry ingredients into the wet mixture just until combined.
7. Cover the batter and let it rest for 30 minutes.
8. Toast the pepitas in a dry skillet over medium heat for about 5 minutes, or until fragrant and lightly browned.
9. Add the toasted pepitas, brown sugar, pumpkin pie spice, and salt to a food processor.
10. Pulse until the topping reaches a medium-coarse texture, leaving some visible pepita pieces.
11. Stir the mini dark chocolate chips into the pepita mixture.
12. Divide the rested batter evenly among the prepared muffin cups.
13. Spoon the pepita and chocolate topping over each muffin and press it gently into the batter.
14. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
15. Cool the muffins in the pan for 10 to 15 minutes.
16. Transfer the muffins to a wire rack and allow them to cool completely.
Notes
Use pure pumpkin puree instead of pumpkin pie filling.
Whey protein powder produces the best texture for this recipe.
Do not overmix the batter after adding the flour.
Letting the batter rest for 30 minutes helps the flour absorb moisture and improves the final texture.
Do not process the pepita mixture into a fine powder. Keep some medium-sized pieces for crunch.
Canola oil may replace olive oil.
Regular dark chocolate chips may replace mini chips.
The batter may make 12 large muffins or up to 15 smaller muffins.
Store cooled muffins in an airtight container in the refrigerator for 3 to 5 days.
Freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 234
- Sugar: 17 g
- Sodium: 219 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.004 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 37 mg