Pumpkin Spice Protein Muffins

Pumpkin Spice Protein Muffins

This recipe was born out of my need for a quick breakfast for my children that had a little more nutritional power than your typical muffin.  One of my sons has very particular parameters surrounding what he will eat, which often leaves him with few nutritional options in the morning.  So I set out to make something delicious and seasonal that he would be happy to eat and I would be happy serve.   Here it is...just please don't tell him what's in it!


Pumpkin Spice Protein Muffins

Makes 24 muffins



1 1/2 cups all purpose flour (may sub half of AP flour with whole wheat flour)

1/2 cup vanilla whey protein powder (I use I Heart Macros Vanilla Cream)

1 tsp allspice

1 1/2 tsp cinnamon

1 1/2 tsp ground cloves

1/2 tsp freshly grated nutmeg (or 1 tsp ground nutmeg)

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 1/2 sticks butter (3/4 cup), room temp

2 cups granulated sugar or coconut sugar

2 eggs, room temp

1 (15 oz) can pumpkin puree

1 (15 oz) can white beans, drained and pureed 

Sparkling sugar, if desired



Place liners in muffin pans and set aside.  Preheat oven to 350 degrees.

In a small bowl, place all dry ingredients (flour through baking powder) and whisk to combine.  Set aside.

In the bowl of a stand mixer,* add room temperature butter and sugar.  Beat well on medium speed for 2 minutes.  Add eggs one at a time and mix on medium speed for 1 minute.  Add the pumpkin and bean purees.  Mix 2-3 minutes on medium speed until fully incorporated, scraping down the sides as needed.  On the lowest speed setting, slowly add in the dry ingredients.  Mix on low until just combined, again scraping down the side as needed to fully incorporate everything. 

Using a greased spoon, fill the lined muffin pans with the batter until 3/4 of the way full.  Top with sparkling sugar if desired.

Bake in preheated oven for 15-18 minutes or until just baked through, taking care to not over-bake.   An inserted toothpick will have a few moist crumbs on it when pulled out of the muffin.

Allow to cool slightly and then enjoy!  If freezing, place fully cooled muffins in a freezer safe bag.  To enjoy in the morning, simply pop a muffin in microwave straight from freezer for about 20-30 seconds until warm.


*a hand mixer may also be used.

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