Pumpkin Crumble Protein Muffins Recipe

Pumpkin Crumble Protein Muffins are the perfect combination of nutritious ingredients and indulgent flavors. These muffins are not only packed with protein, but also rich in fiber and loaded with the warming spices that are synonymous with fall. Whether you’re looking for a healthy breakfast option or a satisfying snack, these protein-packed pumpkin muffins are the ideal choice. They are easy to make, and their crumbly topping makes them even more irresistible. Plus, they can be enjoyed guilt-free as part of your meal prep routine. Here’s everything you need to know to make these delicious treats.

Why Choose Pumpkin Crumble Protein Muffins?

These muffins offer a great combination of health benefits, including:

• High Protein Content: Packed with protein from Greek yogurt and protein powder, these muffins can help keep you feeling fuller for longer.
• Loaded with Fiber: The whole wheat flour and oats provide plenty of fiber, supporting digestive health and helping to regulate blood sugar levels.
• Rich in Nutrients: Pumpkin is a rich source of vitamins and minerals, including vitamin A, vitamin C, potassium, and antioxidants, all of which contribute to overall well-being.
• Moist and Flavorful: The pumpkin puree and Greek yogurt create a moist muffin, while the cinnamon, nutmeg, and ginger add a delightful fall flavor to each bite.

Whether you’re trying to stick to a healthier diet or just enjoy delicious muffins, these pumpkin crumble protein muffins will hit the spot.

Ingredients for Pumpkin Crumble Protein Muffins

For the Muffins:

• 1 ½ cups canned pumpkin puree: Rich in fiber and vitamin A, pumpkin puree is the key ingredient that makes these muffins moist and flavorful.
• 2 large eggs: These provide structure and moisture to the muffins.
• ½ cup Greek yogurt (plain, unsweetened): Greek yogurt adds creaminess and boosts the protein content.
• ½ cup milk (any kind): You can use any type of milk, including almond, oat, or cow’s milk.
• 1 scoop vanilla protein powder: A high-quality protein powder helps boost the nutritional value of these muffins.
• 1 cup rolled oats: Oats add a hearty texture and provide additional fiber.
• 1 ½ cups whole wheat flour (or gluten-free flour blend): Whole wheat flour offers a wholesome base, while a gluten-free flour blend can be used for those with dietary restrictions.
• 1 teaspoon baking powder & 1 teaspoon baking soda: These leavening agents ensure the muffins rise and have a light, fluffy texture.
• 1 ½ teaspoons cinnamon: A warming spice that gives the muffins their signature fall flavor.
• ¼ teaspoon nutmeg & ¼ teaspoon ground ginger: These spices complement the cinnamon and add depth of flavor.
• ½ teaspoon salt: Helps balance the sweetness of the muffins.
• 2 tablespoons maple syrup or honey: These natural sweeteners add a touch of sweetness to the muffins.
• ½ teaspoon vanilla extract: For enhanced flavor.

For the Crumble Topping:

• ¼ cup rolled oats: Adds texture to the crumble topping.
• 2 tablespoons almond flour (or whole wheat flour): This helps create the crumbly texture for the topping.
• 2 tablespoons maple syrup or honey: Sweetens the crumble topping.
• 1 tablespoon melted coconut oil or butter: Adds moisture and richness to the crumble.
• 1 teaspoon cinnamon: Adds a warm, comforting flavor to the topping.
• Pinch of salt: To balance the sweetness.

Step-by-Step Instructions for Pumpkin Crumble Protein Muffins

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that the muffins will bake evenly. Grease a muffin tin with non-stick spray or line it with parchment paper or muffin liners for easy removal after baking.

2. Prepare the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, eggs, Greek yogurt, milk, maple syrup (or honey), and vanilla extract. Whisk everything together until it is smooth and fully combined. The Greek yogurt adds creaminess, while the pumpkin puree gives the batter its rich texture and flavor.

3. Prepare the Dry Ingredients

In a separate mixing bowl, whisk together the rolled oats, whole wheat flour (or gluten-free flour blend), protein powder, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Make sure everything is evenly distributed.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined—be careful not to overmix, as this could lead to dense muffins. The batter should be thick but still spoonable.

5. Fill the Muffin Tin

Use a spoon or an ice cream scoop to evenly distribute the muffin batter into the muffin tin. Fill each cup about three-quarters of the way full. This will allow room for the muffins to rise as they bake.

6. Make the Crumble Topping

In a small bowl, combine the rolled oats, almond flour (or whole wheat flour), maple syrup (or honey), melted coconut oil (or butter), cinnamon, and a pinch of salt. Stir the ingredients together until the mixture is crumbly and sticks together slightly. This will form the perfect crumble topping.

7. Add the Crumble Topping

Generously sprinkle the crumble topping over each muffin, pressing down slightly to ensure it sticks. The crumble will become golden and crunchy as it bakes, adding an irresistible texture to each bite.

8. Bake the Muffins

Bake the muffins in the preheated oven for 18-22 minutes. They are done when the tops are golden brown, and a toothpick inserted into the center of a muffin comes out clean. The crumble topping should also be slightly crisp.

9. Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or store them for later.

Tips and Variations for Pumpkin Crumble Protein Muffins

Protein Powder Selection

Choose a high-quality protein powder that blends well with the other ingredients. Vanilla-flavored protein powder works best for these muffins, but you can use any flavor you prefer. Plant-based protein powder can also be used for a dairy-free option.

Adjust Sweetness

The amount of maple syrup or honey in the recipe can be adjusted depending on your personal preference. If you prefer a sweeter muffin, add more. For a lower sugar version, consider using stevia or monk fruit sweetener instead.

Flavor Variations

Feel free to experiment with different flavor combinations. For example, you can add dark chocolate chips, chopped nuts, or dried fruit to the batter for added texture and flavor. A sprinkle of chopped walnuts or pecans on top would also add a delightful crunch.

Storage and Freezing

These muffins can be stored at room temperature in an airtight container for up to 4 days. If you want to keep them longer, refrigerate them for up to a week. They also freeze well for up to 3 months, making them perfect for meal prep.

Conclusion

Pumpkin Crumble Protein Muffins are a delicious and healthy option that combines the best of fall flavors with a protein boost. With ingredients like pumpkin puree, Greek yogurt, and protein powder, these muffins not only taste amazing but also nourish your body. The crumble topping adds the perfect touch of texture and sweetness, making these muffins a treat you won’t feel guilty about enjoying. Whether you’re preparing them for a busy breakfast or a snack on the go, these muffins are sure to become a favorite in your recipe collection.

Start baking today and enjoy the flavors of the season with these protein-packed pumpkin muffins!

Pumpkin Crumble Protein Muffins Recipe

These Pumpkin Crumble Protein Muffins are a delicious, healthy snack or breakfast option that combines the rich, warm flavor of pumpkin with a crumbly topping and a protein boost. They’re perfect for those looking to indulge without the guilt and to power up their day with a nutritious treat. Packed with protein, fiber, and seasonal spices, these muffins are moist, flavorful, and perfect for meal prep!

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine American

Equipment

• Muffin tin (12-cup)
• Mixing bowls (one for wet ingredients, one for dry ingredients)
• Whisk
• Spoon or ice cream scoop for portioning batter
• Oven or toaster oven
• Measuring spoons and cups
• Fork or pastry cutter for crumble topping
• Parchment paper or muffin liners (optional)

Ingredients

  

• For the Muffins:
• 1 ½ cups canned pumpkin puree
• 2 large eggs
• ½ cup Greek yogurt plain, unsweetened
• ½ cup milk any kind
• 1 scoop vanilla protein powder preferably plant-based or whey
• 1 cup rolled oats
• 1 ½ cups whole wheat flour or gluten-free flour blend
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 tablespoons maple syrup or honey for natural sweetness
• ½ teaspoon vanilla extract
• For the Crumble Topping:
• ¼ cup rolled oats
• 2 tablespoons almond flour or whole wheat flour
• 2 tablespoons maple syrup or honey
• 1 tablespoon melted coconut oil or butter
• 1 teaspoon cinnamon
• Pinch of salt

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line it with muffin liners for easy removal.
• Prepare the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, Greek yogurt, milk, maple syrup, and vanilla extract. Whisk until smooth and fully combined.
• Prepare the Dry Ingredients: In a separate bowl, mix together the rolled oats, whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir well to ensure everything is evenly distributed.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix, as this can result in dense muffins.
• Fill the Muffin Tin: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ of the way full.
• Make the Crumble Topping: In a small bowl, combine the rolled oats, almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of salt. Stir until the mixture is crumbly and holds together slightly.
• Add the Crumble: Sprinkle the crumble topping generously over each muffin, pressing down slightly to ensure it sticks.
• Bake the Muffins: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
• Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or store them for later.

Video

Notes

Protein Powder: Choose a protein powder that blends well and has a mild flavor (vanilla works best for this recipe).
Sweetness Level: Adjust the amount of maple syrup or honey depending on how sweet you want the muffins to be.
Storage: These muffins can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They also freeze well for up to 3 months.
Flavor Variations: For extra flavor, try adding dark chocolate chips, chopped nuts, or dried fruit to the batter.
Healthier Option: For a lower sugar option, replace the sweeteners with stevia or monk fruit.
These muffins are not only packed with protein but also provide a satisfying texture and flavor perfect for the fall season!

Keyword Pumpkin Crumble Protein Muffins Recipe