Ingredients
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and rise properly.
- Grease a muffin tin or line it with muffin liners to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, salt, and protein powder until well combined. This helps to evenly distribute the leavening agents and spices.
Mix Wet Ingredients
- In another bowl, combine the canned pumpkin puree, Greek yogurt, honey, eggs, milk, and vanilla extract. Whisk until smooth and well blended. This mixture adds moisture and flavor to the muffins.
Combine Mixtures
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- If using, fold in the chocolate chips and/or walnuts at this stage.
Bake the Muffins
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked.
Cool and Serve
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent sogginess.
- Enjoy your high protein pumpkin muffins warm or at room temperature!
Nutrition
Notes
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.