Why must all tasty treats be unhealthy? That’s what I used to wonder till I made and tried these high protein pumpkin muffins! They’re festive, delicious, and actually good for you! These muffins are my favorite guilt-free treat.
These homemade pumpkin muffins are high in fiber, high in protein, and have no added sugars! Yep, they’re truly healthy and absolutely delicious. Cooking and baking is so much more fun now that I know how to make these healthy desserts.
You only need 5 minutes to prep these and then a lot of patience to let them bake and cool. But trust me, it’s going to be all worth it when you try these. They’re the perfect treat to satisfy your sweet tooth without the guilt! They’re also vegan and gluten-free.
Plus, multiple servings of fruits and veggies in each muffin is a success to me! Try making them today and you’ll know just how good these are.
Quick Jump
Ingredients to Make High Protein Pumpkin Muffins
- Vega Vanilla Protein Powder: This plant-based protein powder not only adds a punch of protein to our muffins but also brings a subtle hint of vanilla flavor that complements the pumpkin perfectly. You can alternatively use any other protein powder you have such as whey protein powder, or casein protein powder.
- Canned Pumpkin: Not to be confused with pumpkin pie mix, canned pumpkin puree lends a moist texture and rich, earthy flavor to our muffins. It’s also packed with fiber and vitamins!
- Cooked Plantain: This tropical fruit adds a touch of natural sweetness and helps give our muffins a soft, moist texture.
- Ground Chia: When mixed with water, ground chia seeds create a gel-like substance that acts as a binder in our muffins, making them a great egg substitute for a vegan-friendly recipe.
- Flax Meal: Similar to chia, flax meal works as a binder and adds a boost of fiber and omega-3 fatty acids.
- Cinnamon: This warm, aromatic spice enhances the flavor of the pumpkin and creates a cozy, comforting aroma as the muffins bake.
- Coconut Butter: This adds a touch of creamy richness and subtle coconut flavor to the muffins.
- Shredded Carrots: These add a pop of color, a bit of texture, and a hint of natural sweetness to our muffins.
- Sweetener of Choice: You can use any sweetener you like, and it’ll help balance the flavors and enhance the natural sweetness of the pumpkin. Consider using honey or maple syrup for the best flavor.
- Baking Soda & Baking Powder: These leavening agents help our muffins rise and achieve a light, fluffy texture.
- Fresh Cranberries: These tart berries add a pop of color and a tangy flavor contrast that complements the sweetness of our muffins. Plus, they add a festive touch too!
How to Make High Protein Pumpkin Muffins
Here’s how to make your very own batch of high protein pumpkin muffins! For more detailed instructions and nutrition facts, see the recipe card at the bottom of this post.
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees.
Step 2: Prepare Your Chia and Flax Gel
In a small bowl, combine water, chia, and flax. This mixture will create a gel that helps to bind your muffins together.
Step 3: Mix the Remaining Ingredients
In a large mixing bowl or VitaMix, combine the remaining ingredients, excluding the cranberries.
Step 4: Add the Chia/Flax Mixture
Now, add in the chia/flax gel to your large bowl and blend well. This will ensure the gel is evenly distributed throughout the batter.
Step 5: Stir in the Cranberries
It’s time to add some fruity flavor! Hand stir the cranberries into your muffin batter.
Step 6: Fill Your Muffin Tins
Pour your delicious batter into your muffin pans. Be sure to use muffin liners for easy removal after baking!
Step 7: Bake Your Muffins
Place your muffin tins in the preheated oven and bake for 35-40 minutes. The exact time may vary depending on your oven.
Step 8: Enjoy Your Muffins
Once your muffins are baked and cooled, it’s time to enjoy!
Flavor Variation Ideas
- Chocolate Chips: For a sweet twist, stir in a handful of chocolate chips into the batter before baking. The chocolate chips will melt into the muffins, giving them a gooey, chocolaty center. This is a great way to make the muffins more appealing to kids!
- Pumpkin Spice: If you love the warming flavors of fall spices, add an extra teaspoon of pumpkin pie spice to the batter. This will give your muffins a delicious flavor, perfect for those cozy fall mornings. You can even add allspice, ground ginger, and nutmeg separately.
- Nuts: For a fun change in texture, add a handful of crushed nuts to the batter. You can use any nuts you like, but walnuts or pecans would work especially well. The nuts will give the muffins a crunchy texture and add a nice contrast to the soft, moist crumb.
- Nut Butter: You can even add your favorite nut butter such as almond butter or peanut butter to the batter. Simply mix it in along with the wet ingredients and you’ll have a delicious nut butter flavor pumpkin muffin!
Tips for Making the Best High Protein Pumpkin Muffins
- Preheat your oven: Always make sure you preheat your oven so that it’s ready by the time you’re about to pop the muffin tin inside. This will make sure your muffins bake evenly.
- Use the right pumpkin: Make sure you use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar, which can alter the flavor and nutritional content of your protein pumpkin muffins.
- Stir in cranberries by hand: After blending, add in the cranberries and hand stir. This will prevent the cranberries from breaking down too much and will provide a nice burst of tart flavor in your muffins.
- Monitor your baking time: Baking times can vary depending on your oven, so start checking your muffins around the lower end of the suggested baking time. This will prevent over-baking and keep your muffins moist and tender.
Why Consider Making High Protein Pumpkin Muffins
If you’ve been looking for a delicious sweet treat that was actually healthy too, then these pumpkin muffins are perfect for you! Not only are they high in protein, but also fiber. Plus they have zero added sugar! That’s a big win-win if you ask me!
Many of you have asked about how to get your family to eat more veggies, and this is one sneaky way!
These muffins don’t taste like veggies, but they contain carrots, and you could easily swap in squash, sweet potatoes, or zucchini. Plus, I plan to make a version for St. Pats with spinach!
This protein pumpkin muffin recipe is fully plant-based, so it’s great for vegans and vegetarians. It uses protein powder, chia seeds, flax meal, and canned pumpkin to pack in protein and fiber.
Plus, this recipe is super easy too – just mix everything in a bowl and bake. No fuss needed to make a healthy snack that’s easy to grab for breakfast or on the go.
Since there’s no flour, these muffins are gluten-free, which is awesome for people with dietary issues or anyone looking to cut back on gluten, What’s best is that the ingredients are pretty basic too and each one adds to the yummy flavor and texture.
Everyone loves these muffins, from kids to adults. They make a healthier alternative to sugary treats and are nice to include in lunchboxes or serve as after-school snacks.
Plus, this recipe uses a natural sweetener, so they have less sugar than regular muffins but still taste delicious. And even if this is your first time baking, you’ll end up making the perfect muffins, trust me!
How to Store Leftovers
If you have any pumpkin protein muffins leftover, simply place them in an airtight container and store in the refrigerator. They’ll retain their delicious flavor and texture for up to a week.
Plus, you can even freeze them! Simply wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to two months, ready for a quick snack or breakfast on the go.
Print Recipe
High Protein Pumpkin Muffins
Why are all tasty treats unhealthy? That’s what I used to wonder till I made and tried these high protein pumpkin muffins! They're vegan and gluten-free too.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: high protein pumpkin muffins
Ingredients
- 1 scoop vanilla protein powder I used Vega Vanilla protein powder
- 1/2 cup canned pumpkin
- 1/2 cooked plantain
- 1 tbsp ground chia
- 5 tbsp warm water
- 2 tbsp flax meal
- 1 tbsp ground cinnamon
- 1 tsp coconut butter
- 1 cup shredded carrots
- 4 drops liquid sweetener of your choice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup fresh cranberries
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, create a gel by combining water, chia seeds, and flax seeds. Allow this mixture to sit for a few minutes until it forms a gel-like consistency.
In a large bowl or Vitamix, combine all the remaining ingredients, excluding the cranberries. This may include your dry and wet ingredients like flour, sugar, baking powder, eggs, or any other components specified in your recipe.
Add the chia and flax gel into the mixture and blend thoroughly.
Stir the cranberries in by hand to make sure they don't get crushed.
Grease or line your muffin tins.
Pour the batter into the muffin tins, dividing it evenly.
Bake in the preheated oven for 35-40 minutes, keeping in mind that actual baking times may vary depending on your specific oven.
Once done, remove from the oven and allow to cool. Then serve and enjoy.
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What’s your take on the muffin v cupcake?
Do you like using protein powder in foods?
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