These delicious high protein pumpkin muffins are easy to make and so tasty. Make them in oven or air fryer and enjoy them with your family.
This is a really easy recipe. Pumpkin muffins come out nice and moist while staying fluffy. Change the fillings as per your like and taste.
You will also like: vegan pumpkin soup, roasted pumpkin, chili lime pepitas, Indian pumpkin curry, pumpkin pancakes and pumpkin pasta.
Ingredients
Pumpkin puree: I used 1 cup of homemade pumpkin puree. You can use canned puree too.
Self raising flour: I used 1.5 self raising flour. Refer the recipe on how you can use all-purpose flour. You could use whole wheat flour, oat flour or almond flour as well.
Vanilla Protein Powder: I used ½ cup vanilla whey protein powder.
Pumpkin Pie Spice: I used 1 tbsp. homemade pumpkin pie spice in the recipe.
Vegetable oil: I used ⅓ cup peanut oil in the recipe. Coconut oil or vegetable oil works well too.
Sugar: I have used ½ cup of sugar in the recipe. If you like your muffins sweeter, you can use more. Also I used chocolate chips hence sugar used can be lowered.
Fillings: I have used 2 tbsp. dark chocolate chips in these muffins and 2 tbsp. no added sugar muesli as topping. You can use chopped nuts or candied fruit as well.
Eggs: I have used 2 large eggs in the muffins.
Instructions
Once you have assembled all the ingredients, it is a fairly easy recipe to make. First whisk together the dry ingredients: self-raising flour, protein powder, sugar and pumpkin pie spice.
In case you don’t have self-raising flour, you can use 1 tsp. baking powder and ¼ tsp. Salt for every cup of all-purpose flour you are using.
Now add 2 eggs, ⅓ cup oil and 1 cup pumpkin puree to the dry ingredients. Whisk well till the dry ingredients are combined with the wet ones and there are no lumps. Don’t overmix or your muffins will become dense.
If you are adding any fillings like dark chocolate chips, nuts or candied fruit, add here and fold. Now grease your muffin mould or silicon cupcake mould.
Air fryer Instructions
Preheat air fryer at 350F or 175C for 3 minutes. Meanwhile, grease silicon molds or muffin molds that can fit into an air fryer. Fill the molds to ¾th and top with granola.
Repeat this for all the molds that will fit in one batch in your air fryer.
Place the silicon molds in air fryer basket. I could fit 9 at one go.
Air fry at 350F or 175C till they are cooked. It took me 11 minutes of air frying at 350F or 175C.
Cool and demold the muffins and serve pumpkin muffins with tea or as a tasty dessert. You will love these pumpkin muffins.
Oven Instructions
Preheat oven at 350F or 175C. Grease a muffin mould and fill ¾th of each mold with the muffin batter. Top with some muesli or granola. We leave some room on top so that the muffin can rise up.
Place in the oven and let it cook till the muffins rise and are done. Use a toothpick to check the muffin for doneness. It should come out clean. It takes about 20 minutes for the muffins to be done.
Take them out. Cool and serve. Your delicious pumpkin muffins are ready to serve.
Expert Tips
1. You may use only cinnamon if you don’t have pumpkin pie spice.
2. You can use oat flour, almond flour or wholewheat flour in the recipe. The flavor may change slightly, but it will work.
3. If using canned pumpkin, use only pumpkin puree with no added sugar or spices for this recipe.
4. Bake or air fry the muffins in two batches. I could make 13 muffins at one go. You can easily double the recipe to make more.
5. If you don’t have silicone molds, you can use paper muffin liners after doubling them for better form and strength.
6. Storage Tips: You can store in an air tight container in the fridge for upto 7 days. Warm them before serving. You can also freeze these muffins and store for upto 3 months.
Here's the recipe card:
📖 Recipe Card
Protein Pumpkin Muffins
Equipment
- 1 Oven
Ingredients
- 1.5 cups self raising flour
- 1 cup pumpkin puree
- 2 eggs
- ½ cup vanilla protein powder
- ½ cup sugar
- 2 tbsp. dark chocolate chips
- ⅓ cup vegetable oil
- 1 tbsp. pumpkin pie spice
- 2 tbsp. muesli for topping
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
- Once you have assembled all the ingredients, it is a fairly easy recipe to make. First whisk together the dry ingredients: self-raising flour, sugar and pumpkin pie spice. In case you don’t have self-raising flour, you can use 1 tsp. Baking powder and ¼ tsp. Salt for every cup of all-purpose flour you are using.
- Now add 2 eggs, ⅓ cup oil and 1 cup pumpkin puree to the dry ingredients. Whisk well till the dry ingredients are combined with the wet ones and there are no lumps. Don’t overmix or your muffins will become dense.
- If you are adding any fillings like dark chocolate chips, nuts or candied fruit, add here and fold. Now grease your muffin mould or silicon cupcake mould.
Air fryer Instructions
- Preheat air fryer at 350F or 175C for 3 minutes. Meanwhile, grease silicon molds or muffin molds that can fit into an air fryer. Fill the molds to ¾th and top with granola.
- Place the silicon molds in air fryer basket. I could fit 9 at one go. Air fry at 350F or 175C till they are cooked. It took me 11 minutes of air frying at 350F or 175C.
- Cool and demold the muffins and serve pumpkin muffins with tea or as a tasty dessert. You will love these pumpkin muffins.
Oven Instructions
- Preheat oven at 350F or 175C. Grease a muffin mould and fill ¾th of each mold with the muffin batter. Top with some muesli or granola. We leave some room on top so that the muffin can rise up.
- Place in the oven and let it cook till the muffins rise and are done. Use a toothpick to check the muffin for doneness. It should come out clean. It takes about 20 minutes for the muffins to be done.
- Take them out. Cool and serve. Your delicious pumpkin muffins are ready to serve.
Comments
No Comments