Healthy Pumpkin Protein Muffins
Nothing says “fall” more than a warm kitchen that smells like cinnamon, vanilla, and of course, pumpkin spice.
With Thanksgiving just around the corner, we thought we’d share our favorite health(ier) pumpkin muffin recipe. These low-calorie muffins are the perfect breakfast treat for a house full of guests (they’re also a yummy dessert option too).
We piled on the pumpkin and added some vanilla, 7g of protein and a little hint of coffee to make these the ultimate grab-and-go muffins for your busy mornings. Try our BuzzFit Pumpkin Protein Muffin recipe for yourself and enjoy!
- ⅓ cup melted coconut oil or avocado oil
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- 4 scoops of BuzzFit Vanilla Latte Coffee + Protein
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ¾ cups flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well.
- Mix 2 scoops of the Vanilla Latte BuzzFit Coffee + Protein in 1/4 cup cold water. *Mixture will be thick. Save the remaining 2 scoops of BuzzFit.
- Add the pumpkin purée, BuzzFit mixture, pumpkin spice blend, baking soda, vanilla extract and salt to the wet ingredients.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Add additional two scoops of Vanilla BuzzFit and mix thoroughly. If you’d like to add any mix-ins such as nuts, chocolate or dried fruit, fold them in at this time.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
- Yield: 12 muffins
- Serving size: 1 muffin
- Calories: 190
- Total Fat: 7.2g
- Cholesterol: 31mg
- Sodium: 220.3mg
- Carbohydrates: 27g
- Fiber: 3.5g
- Sugar: 8.7g
- Protein: 7.5g