Protein Pumpkin Muffins

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These tasty muffins feature your fall favorite pumpkin with a plant-based punch of protein from almond flour and hemp hearts.
Protein Pumpkin Muffins Cooked on a wire rack and a white towel | The Radiant Root

Fulfill your fall pumpkin cravings with these easy protein pumpkin muffins. This make-ahead recipe is a great way to get more protein. It can be part of your breakfast or a tasty afternoon snack.

A cooling rack with protein pumpkin muffins over a white dish towel | The Radiant Root

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September is here so let the pumpkin love begin. Even if it still feels like summer but it’s never too soon to start with the pumpkin recipes. Read on to get a recipe that will meet your pumpkin cravings and also give you a dose of healthy fat and protein.

Ingredients in this Recipe

This recipe is really easy to make. It consists of just a few ingredients including

  • Pumpkin puree
  • Almond flour
  • Eggs
  • Baking soda
  • Cinnamon
  • Hemp hearts
  • Baking powder

Making protein pumpkin muffins you need to make sure you get protein. Sometimes the protein will come from protein powder. Another way to make sure your muffins have a dose of protein is by using foods high in protein in the ingredients and that is what I did here.

I used a combination of almond flour and hemp hearts. One cup of almond flour provides about 6 grams of protein. Hemp hearts have about 9 grams of protein in 2 tablespoons. For this recipe, I used 2 cups almond flour and 6 tablespoons of hulled hemp seeds.

So the total protein content for the recipe is about 39 grams.

Protein Pumpkin Muffins ingredients in small bowls on a wooden table: almond flour, pumpkin puree, baking powder, baking soda, cinnamon, eggs | The Radiant Root

How to Make Protein Pumpkin Muffins

For this recipe, I used the oven to bake my protein pumpkin muffins. I like to use silicone muffin liners because they are reusable. When I’m done I just rinse them out and throw them in the dishwasher. They are easy to use and easy to peel the muffins out of.

First I’ll mix all the wet ingredients (pumpkin and eggs) together and set them aside.

Protein Muffin with Pumpkin Wet ingredients (egg and pumpkin puree) mixed together in a glass bowl | The Radiant Root

Then I’ll mix together the dry ingredients (almond flour, baking soda, baking powder, hulled hemp seeds, and cinnamon).

Dry ingredients for the pumpkin protein muffins (almond flour, baking soda, cinnamon, baking powder, and hemp hearts) in a glass bowl| The Radiant Root

After the dry ingredients are blended I will add the wet ingredients to the dry ingredients and then mix them all together until well blended.

Pumpkin protein muffins dry ingredient added to wet ingredients and mixed together in a glass bowl | The Radiant Root

Next, you want to put the muffin mixture into the muffin pan. Use a 1/4 measuring cup and fill each muffin cup. If there is any remaining muffin mixture add it to the muffins so they are evenly filled to the top.

Putting the protein pumpkin muffin mix into the muffin pan with a 1/4 measuring cup | The Radiant Root

Place in the oven for 25 minutes or until golden brown at 400 degrees Fahrenheit.

You will know when they are done when a toothpick comes out clean after sticking into the muffins. Let cool for 10 minutes and serve.

How to Store These Protein Pumpkin Muffins

After you cool these protein pumpkin muffins place them in an airtight container for up to a week in the fridge. If you want them to last longer you can wrap them real good and put them in the freezer. Here they will last about three months.

Equipment Used in this Recipe*

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Protein Pumpkin Muffins Cooked on a wire rack and a white towel | The Radiant Root
Print

Protein Pumpkin Muffins

These tasty muffins feature your fall favorite pumpkin with a plant-based punch of protein from almond flour and hemp hearts.
Course Appetizer, Dessert, Snack
Cuisine corn-free, dairy-free, gluten-free, paleo, vegan, vegetarian
Keyword antioxidants, snacks, vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 15 oz pumpkin puree
  • 2 cup Almond flour
  • 2 medium eggs
  • 1/4 tsp baking soda
  • 6 tbsp hulled hemp seeds (hemp hearts)
  • 1 tsp baking powder
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a medium mixing bowl add the dry ingredients: almond flour, hemp hearts, baking powder, cinnamon, baking soda, mix well, and set aside.
  • In a medium mixing bowl add the wet ingredients: pumpkin puree, eggs, mix well, and set aside.
  • In a large mixing bowl place the dry ingredients mixture, add the wet ingredients mixture, and mix until well blended.
  • Take a muffin pan and line with muffin liners.
  • Take a 1/4 cup, fill it with a muffin mixture place it in a muffin liner, and repeat until all the muffin mixture is used up.
  • Place the muffin pan in the oven and cook for 25 minutes or until golden brown. Let cool and serve.

Video

Notes

*After 25 minutes, stick the muffins with a toothpick. If it comes out clean the muffins are done.
If you can’t have eggs you can substitute these with a chia egg. Use this recipe to see how to replace each egg with chia seeds.
*Nutritional information is estimated using Nutrifox nutrition label maker*
*Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.

More Pumpkin and Breakfast Recipes

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  1. Pingback: Hemp Hearts Recipes Round-Up - The Radiant Root

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