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An Easy Pumpkin Protein Muffin Recipe
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Who doesn’t love muffins? They’re the perfect little treat that can easily be dressed up as a dessert or a snack. But what if I told you there’s a way to indulge in your favorite muffins while sneaking in some extra protein? Enter our pumpkin protein muffin—a delightful, healthy spin on a classic comfort food. These muffins are fluffy, moist, and packed with wholesome ingredients like pumpkin puree, cottage cheese, almond flour, and even prunes for sweetness. Sounds pretty great, right?
Let’s dive into these protein-packed treats and find out why our CA GROWN Pumpkin Protein Muffins are about to become your new favorite snack.
Why Protein Muffins?
Before we get into the nitty-gritty of what makes this pumpkin protein muffin recipe so irresistible, let’s tackle the big question: why protein muffins? Well, protein muffins aren’t your average sugar-laden, empty-calorie baked goods. These bad boys are loaded with ingredients that help keep you full, satisfied, and fueled throughout the day. Whether you’re hitting the gym or just trying to sneak in more protein to keep that mid-afternoon slump at bay, protein muffins are an easy (and delicious!) way to do it.
And let’s face it, we all want a snack that not only tastes good but does some good for our bodies too. Protein helps repair muscles, keeps you feeling fuller longer, and helps maintain that all-important energy level. So when you bite into a pumpkin protein muffin, you’re doing more than just satisfying a craving—you’re giving your body a boost!
What Makes This Pumpkin Protein Muffin Special?
Now, these aren’t just any old muffins. We’re talking about protein muffins made with some of the most nutrient-dense ingredients. Let’s break down what goes into making this recipe a standout:
- Pumpkin Puree: Rich in fiber and packed with vitamins, pumpkin puree gives these muffins their delightful moisture and autumn-inspired flavor. It’s also great for digestion and supports a healthy immune system.
- Cottage Cheese: Yep, you read that right! Cottage cheese adds a creamy texture while sneaking in extra protein. Don’t worry, you won’t even taste it once it’s all baked up.
- Eggs: Eggs not only bind the ingredients together but also bring a solid source of high-quality protein.
- Almond Flour: A low-carb, gluten-free flour that adds a nice, nutty flavor while being rich in protein. It’s a great alternative to traditional flour and brings a slightly denser texture to the muffins.
- Prunes: A little unexpected, right? But prunes offer natural sweetness, fiber, and a richness that complements the pumpkin perfectly.
- Orange Zest: Adding a fresh, citrusy zing, orange zest brightens up the muffins’ flavor and pairs surprisingly well with pumpkin.
- Olive Oil: Olive oil helps keep the muffins moist and adds a subtle richness. Plus, it’s loaded with heart-healthy fats!
- Walnuts: For some added crunch and omega-3 goodness, California walnuts are the way to go.
- Brown Sugar & Spices: Brown sugar gives just enough sweetness without being overpowering, while cinnamon and cloves add that warm, cozy spice that everyone loves in their fall-inspired treats.
How Do Protein Muffins Fit Into Your Day?
If you’re like most of us, mornings can be a bit of a scramble. You’re trying to get out the door, grab something quick to eat, and get on with your day. Protein muffins make for an ideal grab-and-go breakfast that’s not only quick but also satisfying. Paired with a cup of coffee or tea, these pumpkin protein muffins will keep you going strong until lunchtime.
Not a breakfast person? No problem. These muffins are equally perfect as a mid-afternoon snack when you feel that 3 PM energy crash sneaking up on you. They’re portable, mess-free, and packed with all the nutrients you need to keep trucking through the rest of the day. They can even double as a pre-or post-workout snack since they’ve got the protein punch your muscles crave.
Tips for Customizing Your Protein Muffins
Want to switch things up? Here are a few easy ways to customize your pumpkin protein muffins to suit your tastes or dietary needs:
- Add More Nuts: If you like crunch, feel free to add some extra nuts. Pecans or almonds would be great mixed with the walnuts.
- Swap the Sweetener: Want to cut back on sugar? You can swap the brown sugar for a lower-carb sweetener like monk fruit or stevia. Just make sure to adjust the amount since these tend to be sweeter than regular sugar.
- Boost the Protein: If you’re looking to up the protein even more, try adding a scoop of your favorite protein powder. Vanilla-flavored powder works really well in this recipe!
- Add Chocolate Chips: Feeling indulgent? A few dark chocolate chips mixed into the batter or sprinkled on top would be divine.
How Long Do These Muffins Last?
The beauty of these pumpkin protein muffins is that they store incredibly well. You can bake a batch at the beginning of the week and have breakfast or snacks ready to go for days. Here’s how to store them:
- Room Temperature: If you plan to eat them within 1-2 days, storing them at room temperature in an airtight container works just fine.
- Refrigerate: For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week.
- Freeze: Want to make a double batch and save some for later? These muffins freeze beautifully. Just let them cool completely, wrap each one individually, and toss them into a freezer bag. They’ll keep for up to three months! When you’re ready to enjoy one, just let it thaw or pop it in the microwave for 30 seconds.
Ready to Give Protein Muffins a Try?
By now, your mouth is probably watering, and you’re already imagining sinking your teeth into one of these muffins. With their warm, spiced flavor and moist, fluffy texture, they’re the perfect snack to enjoy throughout the year, but especially in the cooler months when pumpkin spice cravings hit hard. And the best part? You’re indulging in a sweet treat that’s actually good for you!
Whether you’re looking for a new breakfast option or just want to boost your daily protein intake, these muffins are a game-changer. So, go ahead and give them a whirl! We promise you won’t regret it.
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Pumpkin Protein Muffins
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour, or an equivalent measure of cup for cup gluten-free flour.
- 1 1/2 cups almond flour
- 2 tsp baking soda
- 1/2 tsp coarse kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp ground cloves
Wet ingredients
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 2/3 cup cottage cheese
- 3/4 cup dark brown sugar, packed
- 1/3 cup olive oil
- 1 TBSP orange zest
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup California prunes diced
Mix in's
- 1/2 cup California prunes finely diced
- 1/2 cup California walnuts coarsely chopped
Streusel topping
- 1/4 cup all-purpose flour, or an equivalent measure of cup for cup gluten-free flour.
- 1/3 cup dark brown sugar, packed
- 1/2 cup California walnuts, finely chopped
- 3 TBSP butter, melted
- 1 tsp ground cinnamon
Instructions
Dry ingredients
- Preheat the oven to 350℉ (180℃). Combine all of the dry ingredients into a large mixing bowl and combine well with a whisk. Set aside.
Wet ingredients & mix ins
- Combine all of the wet ingredients in a blender and blend until smooth and completely combined.
- Add the wet ingredients into the mixing bowl with the dry ingredients and use a rubber spatula to combine. Fold in the diced prunes and coarsely chopped walnut mix-ins.
- Line a muffin pan with paper liners and add the batter, filling each well 2/3 of the way. Set aside.
For the streusel topping
- Combine all of the ingredients for the topping in a small bowl and mix until completely combined and the mixture is crumbly. Divide the mixture between all of the muffins sprinkling on top of each one.
To bake
- Bake the muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.
Notes
- Room Temperature: If you plan to eat them within 1-2 days, storing them at room temperature in an airtight container works just fine.
- Refrigerate: For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week.
- Freeze: These muffins freeze beautifully. Just let them cool completely, wrap each one individually, and toss them into a freezer bag. They’ll keep for up to three months! When you’re ready to enjoy one, just let it thaw or pop it in the microwave for 30 seconds.