Pumpkin Muffins Easy (High Protein)
These easy high-protein pumpkin muffins are moist, fluffy, and full of cozy spice. Just 7 ingredients and under 40 minutes for a batch of healthy, low-carb snacks.
Equipment
- Mixing bowl
- - Muffin tin or silicone molds
- - Whisk or spatula
- Measuring cups & spoons
- Oven
Ingredients
- - ¾ cup almond flour 84g
- - 2 scoops vanilla protein powder ~62g
- - ½ tbsp pumpkin pie spice
- - ½ tsp baking powder
- - 3 large eggs
- - 1 cup canned pumpkin puree 240g
- - ½ tbsp vanilla extract optional
Instructions
- **Preheat oven** to 350°F (175°C). Grease 8 muffin cups or use silicone liners.
- **Combine dry ingredients** in a large bowl: almond flour, protein powder, pumpkin spice, and baking powder.
- **Stir in wet ingredients**: eggs, pumpkin, and optional vanilla. Mix until just combined.
- **Fill muffin tins** about ¾ full with the batter.
- **Bake** for 23–26 minutes, or until a toothpick comes out clean.
- **Cool** in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use a blend protein powder (casein/whey) for best texture.
- Almond flour can be replaced with sunflower seed flour for nut-free option.
- Freeze well for meal prep.
- Almond flour can be replaced with sunflower seed flour for nut-free option.
- Freeze well for meal prep.