When the world turns golden, the air grows crisp, and pumpkins start popping up at every corner, you know it’s time. Time for what, you ask? It’s time for the undeniable, irresistible pull of the Protein Pumpkin Spice Muffins. They aren’t just muffins; they’re an experience, a warm, spicy embrace of everything autumn stands for. Ready to dive into this tantalizing journey of taste?
What if you could start every cool autumn morning with the essence of fall in a bite? With these Protein Pumpkin Spice Muffins, you don’t have to wonder. It’s a reality.
Autumn isn’t just a season; it’s a feeling. And nothing encapsulates that feeling quite like these muffins. Bursting with flavor, protein-packed, and sporting a delightful crunch from your choice of toppings – they promise to be your favorite fall companion.
Table of Contents
Why You’ll Love These Autumn-Inspired Muffins
- Authentic pumpkin flavor dancing on your taste buds
- A protein punch to kickstart your mornings
- Spices that are the very essence of autumn
- Topped with the nutritious crunch of sunflower seeds, pepita seeds, or oatmeal.
Kitchen Essentials Needed
What kitchen essentials do you need to whip up a batch of protein pumpkin spice muffins?
- A reliable muffin tin
- Trusty mixing bowls
- The ever-versatile whisk
- A spatula that scrapes every last bit
- Precise measuring tools
- A warming oven
Ingredients You’ll Need For Pumpkin Protein Spice Muffins
This list is a basic overview of what we are using in our recipe. However, the measurements for the recipe are in our recipe card, tucked at the end of the post, so read on, then print!
- Pumpkin puree
- Egg whites
- Your choice of oil or nut butter
- Pure vanilla extract
- Cider vinegar
- Unsweetened pea protein powder
- Sugar or its alternatives
- The trifecta of spices: cinnamon, pumpkin pie spice, and nutmeg
- The rising agents: baking powder and baking soda
- A pinch of salt
- And, of course, our select toppings are sunflower, pepita, oatmeal, or cranberries.
Crafting Your Protein Pumpkin Spice Muffins
Let’s put this all together now, but the ingredients are in the recipe card at the end of the post, so make sure to skip printing that!
Meld the wet and dry ingredients in harmony until you have a batter that whispers autumn tales.
Adorn each muffin with either sunflower seeds, pepita seeds, or oatmeal, making sure each bite will have that delightful crunch.
Perfect Pairs for Autumn-Inspired Muffins
Savor them alongside a steaming cup of coffee, a frothy almond latte, or a spicy chai tea for those feeling especially autumnal.
Swaps and Twists For The Pumpkin Protein Spiced Muffins
- Swap pumpkin puree with butternut squash puree or mashed sweet potato for a twist (1:1)
- Use almond flour for a gluten-free alternative (but you’ll need to work out the exchange on that)
- Top with chia seeds for an Omega-3 boost
- Replace sugar with maple syrup for a deeper flavor
Storing Your Spiced Pumpkin Protein Muffins
Best Way to Store The Muffins
Airtight containers are your muffins’ best friends, especially on the countertop.
Shelf Life in the Refrigerator
Your Protein Pumpkin Spice Muffins will feel at home in the fridge for up to 7 days.
Freezing Your Flavor Fiesta
Indeed! Freeze individually, and they’re good for a 3-month-long siesta.
Warming Up the Autumn-Inspired Goodness
Thaw naturally, or a quick spin in the microwave for about 20 seconds will do.
Autumn-Inspired Muffins FAQs
Can I reduce the sugar?
Yes! Adjust to taste or explore sugar alternatives like stevia.
Thoughts on organic pumpkin puree?
Organic is always a splendid choice, offering richer flavors and fewer additives.
Why is my muffin not fluffy?
It might be due to overmixing the batter. Keep it light and gentle.
Make Your Own Autumn-Inspired Muffins
So, what are you waiting for? The magic of fall awaits in every bite of these Protein Pumpkin Spice Muffins. Embrace the season, bake passionately, and enjoy every moment (and muffin) to the fullest!
- 1/2 cup pumpkin puree
- 1/4 cup water
- 1/4 cup egg whites
- 3 tbsp oil (or nut butter if you're feeling adventurous, or simply more water)
- 1 tsp pure vanilla extract
- 2 1/2 tsp cider vinegar
- 2/3 cup flour
- 1/2 cup unsweetened pea protein powder
- 1/2 cup sugar (choose stevia, monk fruit, unrefined for a natural touch, or xylitol for a sugar-free option or you can use equal amount of honey or maple syrup or a combination of both)
- 2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground nutmeg
- 1/2 tsp each: baking powder, baking soda, and salt
- 1/2 Cup for topping (oatmeal, sunflower seeds, pepita seeds or cranberries) all are optional
- Heat Up: Get your oven to 350°F (175°C). Prep a muffin tin with liners or a light greasing.
- Blend the Base: In a solid mixing bowl, whisk the pumpkin puree, water, egg whites, oil (or its variants), vanilla extract, and cider vinegar until smooth and combined.
- The Dry Squad: Slowly incorporate the flour, pea protein powder, sugar (or xylitol), cinnamon, pumpkin pie spice, and nutmeg. Finish up with the baking powder, baking soda, and salt. Mix until just combined.
- Pour and Go: Evenly distribute the batter into the muffin tins. Each scoop promises a taste sensation.
- Add Toppings: Add to top of each muffin: oatmeal, pepita seeds, sunflower seeds, cranberries (optional)
- Bake it. Great: Pop them into the oven for 19 minutes. You're aiming for a perfect rise, each muffin standing tall.
- Cool Down: Once baked, let them cool in the tin.
- Muffin Wrapper Tip: For a perfect peel, cover and let them sit overnight. The reward? Your flawless Protein Pumpkin Muffin.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 189mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 5g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.