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Tasty Pumpkin Crumble Protein Muffins - High Protein Fall Favorite!

Celebrate the flavors of fall with these Tasty Pumpkin Crumble Protein Muffins, a delicious and nutritious treat perfect for any time of day! These muffins are packed with the warm, comforting flavors of pumpkin and spices, making them an ideal high-protein snack for anyone looking to embrace a healthy lifestyle. The crumbly topping adds a delightful texture that perfectly complements the moist and fluffy pumpkin base. Each bite of these Tasty Pumpkin Crumble Protein Muffins is not only satisfying but also a great way to incorporate protein into your diet, helping you feel fuller for longer. With their festive flavor and healthy ingredients, these muffins are a fantastic addition to your breakfast or snack rotation. Whether you enjoy them fresh out of the oven or as a grab-and-go option, these Tasty Pumpkin Crumble Protein Muffins will quickly become a fall favorite in your household!

Equipment

  • Mixing bowl
  • Whisk or electric mixer
  • Muffin tin
  • Muffin liners or non-stick spray
  • Measuring cups and spoons
  • Oven

Ingredients

  • 1 cup all-purpose flour or whole wheat flour
  • 1 cup vanilla protein powder
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup Greek yogurt
  • 1/2 cup milk or non-dairy alternative
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • For the Crumble Topping:
  • 1/2 cup rolled oats
  • 1/4 cup almond flour or all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil melted or unsalted butter

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or spray with non-stick spray.
  • Mix Dry Ingredients for Muffins: In a large mixing bowl, combine the flour, vanilla protein powder, baking powder, pumpkin pie spice, and salt. Whisk until well blended.
  • Combine Wet Ingredients for Muffins: In a separate bowl, whisk together the pumpkin puree, Greek yogurt, milk, honey or maple syrup, and eggs until smooth.
  • Combine Muffin Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Prepare the Crumble Topping: In a small bowl, combine rolled oats, almond flour, brown sugar, cinnamon, and melted coconut oil. Mix until crumbly.
  • Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
  • Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.