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Delicious and moist protein-packed pumpkin muffins that can be baked in the oven or air fryer, perfect as a quick fall treat or snack.

Ingredients

Scale
  • 1.5 cups self-raising flour (or substitute with 1.5 cups all-purpose flour + 1.5 tsp baking powder + 0.375 tsp salt)
  • 1 cup pumpkin puree (plain, no added sugar or spices)
  • 2 eggs
  • ½ cup vanilla protein powder
  • ½ cup sugar (adjustable or replaceable with preferred sweetener)
  • 2 tbsp dark chocolate chips (optional mix-in)
  • ⅓ cup vegetable oil
  • 1 tbsp pumpkin pie spice (or 1 tbsp cinnamon as substitute)
  • 2 tbsp muesli (for topping)

Instructions

  1. Gather all ingredients.
  2. Whisk together dry ingredients: self-raising flour, vanilla protein powder, sugar, and pumpkin pie spice. If using all-purpose flour, mix with baking powder and salt as above.
  3. Add eggs, vegetable oil, and pumpkin puree to dry mix; stir gently until combined without lumps. Do not overmix to avoid dense muffins.
  4. Fold in dark chocolate chips or other desired mix-ins (e.g., nuts, candied fruit).
  5. Grease muffin molds or line with silicone or sturdy paper liners.
  6. For air fryer: Preheat to 350°F (175°C) for 3 minutes.
  7. Fill each mold about 3/4 full and sprinkle with muesli or granola on top.
  8. Arrange molds in the air fryer basket. Air fry at 350°F (175°C) for about 11 minutes, in batches if needed.
  9. Let muffins cool slightly before removing from molds.
  10. For oven: Preheat oven to 350°F (175°C).
  11. Fill muffin cups about 3/4 full, top with muesli or granola, leaving space for rising.
  12. Bake at 350°F (175°C) until puffed and a toothpick comes out clean, about 20 minutes.
  13. Let cool slightly before removing from muffin pan.

Notes

If pumpkin pie spice is unavailable, cinnamon alone works well as a substitute., Oat, almond, or whole wheat flours can replace self-raising flour, but adjustments to liquids may be needed and texture/flavor will vary., Use plain canned pumpkin puree without added sugars or spices for best results., Recipe yields about 13 muffins; double recipe easily if needed., Silicone molds or sturdy paper liners recommended. Without silicone molds, double up paper liners for support., Store muffins in an airtight container in fridge for up to 7 days; warm before serving., Freeze muffins individually wrapped or in single layer in freezer bags for up to 3 months; thaw overnight or for 1-2 hours at room temperature., Reheat thawed/chilled muffins in microwave (20-30 seconds), air fryer (320-350°F for 2-4 minutes), or oven (325-350°F for 5-8 minutes). Reheat frozen muffins in air fryer at 350°F for 6-8 minutes or oven at 350°F for 10-12 minutes.

Nutrition

Find it online: https://theproteincook.com/protein-pumpkin-muffins/