High Protein Pumpkin Coffee Cake Muffins

These high protein pumpkin coffee cake muffins are one of the top three muffins I’ve made so far for March muffin mania.The pumpkin in this recipe makes the muffin base so gooey and delicious while the cinamon sugar crumble topping is so crunchy. 

These healthy high protein pumpkin coffee cake muffins are a delicious way to add a little more healthy fats to your diet. This recipe is made with whey protein powder, greek yogurt, and oat flour making them high in protein and packed with healthy carbs. They are naturally sweetened with monk fruit to make them the perfect balance between pumpkin pie and coffee cake.

If you are looking for a brunch recipe look no further than these quick and easy protein muffins. These muffins not only satiate any sweet tooth but they will also help you stay on track for your macro goals. The muffins are so hearty they are sure to keep your hunger at bay. I’ve found baking with whey protein it’s really important to counterbalance the whey texture. Greek yogurt is amazing at elevating your protein desserts. Greek yogurt contains high amounts of nutrients that are beneficial to maintaining a healthy weight.

So let’s make high protein pumpkin coffee cake muffins!

Here are a few ingredients you will need to make high protein pumpkin coffee cake muffins:

• Vanilla protein powder:  Protein powder is the main ingredient in this recipe. It is the ingredient that adds all the protein to this recipe. I used Ascent brand vanilla whey protein. Whey protein is also low in calories and helps you feel fuller longer which is why it’s a powerhouse for building muscles.  

• Oat Flour: Oat flour is the flour I chose to use in this recipe. It’s used for the muffin base which makes these muffins hearty and offers a slow release of energy. Oat flour is one of the closest alternative flours to all purpose flour I’ve found for baking in terms of consistency. It also has so many amazing health benefits including its lowering cholesterol, antioxidants, and is great for gut health. By mixing oat flour with cassava flour the consistency of these muffins turned out perfect. 

• Pumpkin: Pumpkin is high in vitamin a and c which helps with immune function. I personally like pumpkin because it’s a great way to add healthy carbs and fiber  to your diet. Pumpkin is low in calories and high in fiber meaning it can actually help with maintaining a healthy weight. By incorporating pumpkin in this recipe the muffin texture is heavenly and gooey. 

• Soy Milk: Soy milk is the predominant liquid ingredient in this recipe.It is full of healthy protein and contains calcium which promotes strong and healthy bones. Soy milk contains isoflavones which can help lower cholesterol.   

• Coconut Flour: Coconut flour is  a great addition to this recipe making the topping so crumble and a slightly coconut flavor. That being said, I know how picky people can be when it comes to coconut so feel free to swap it if you don’t like it. 

Recipe Tips:

• Use a silicone muffin sheet. These muffins don’t have a lot of oil in them so they will stick to the pan. I highly recommend generously greasing your pan with cooking spray, or using a high quality non-stick pan, a silicon pan, or lining your pan with parchment paper or muffin liners. 

• Mix the dry ingredients before adding the wet ingredients. I added all the dry ingredients to the mixing bowl before adding in the wet ingredients. This will ensure that all ingredients are well combined. 

• Don’t over cook your muffins. Baking with protein powder is challenging and over cooking it can cause the bars to become dry and rubbery. Make sure to check on the bars periodically to ensure they aren’t overcooking. 

Recipe variations:

• Use vegan protein powder: this recipe can be made vegan by using vegan protein powder instead of whey protein. 

• Use Preferred Sweetener: If you are not a fan of monk fruit feel free to swap for any other sweetener of your choosing. I’m sure these would be delicious with a combination of monk fruit and stevia. 

• Incorporate your favorite yogurt: make this recipe vegan by adding a vegan yogurt instead of the greek yogurt.  

If you love high protein muffins recipes be sure to check out my high protein coconut macadamia muffins and high protein apple pie muffins. What’s your favorite muffin favor? Comment below and attempt to make a healthy version. 

• Author: Summer Montgomery
• Cook Time: 20 minutes 
• Prep Time: 10 minutes
• Total Time: 30 minutes
• Servings: 12 Muffins

Ingredients

• 1 cup pumpkin puree
• 1/2 cup whey vanilla protein powder
• 1/2 cup oat flour
• ¼ cup coconut flour
• 1/4 cup cassava flour
• 1/4 cup Monk Fruit Sweetener
• ⅛ tsp stevia
• 1 tsp Baking Powder
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• ¼ tsp clove
• ½ tsp salt
• 1/2 cup soy milk
• 2 eggs or 2 flax eggs (2 TBSP flax meal + 4 TBSP water)
• 1 tsp vanilla 

Crumble topping

• 1/2 cup whey vanilla protein powder
• ¼ cup coconut flour
• 2 TBSP Monk Fruit Sweetener
• 1 tsp cinnamon
• 1 TBSP olive oil 

Preheat oven to 350 F 

1. Combine all the dry ingredients. Combine all the dry ingredients in a large mixing bowl.
2. Add in the wet ingredients. Slowly add the wet ingredients into the dry ingredients. Mix well to combine. 
3. Make the crumble topping. Combine all the ingredients in a small bowl and mix well. 
4. Pour the batter into the pan. Spoon the muffin batter in the silicone muffin pan. Top with crumble topping and swirl with a toothpick. The batter will make about 12 muffins. 
5. Cook the muffins. Bake for 20 minutes. Once 20 minutes is up check to see if the muffins are firm, if not cook for an additional 1-2 minutes.

Serve and enjoy!

Store in the refrigerator