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Wholesome High-Protein Pumpkin Muffins Recipe with Easy Maple Vanilla Glaze

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These wholesome high-protein pumpkin muffins are moist, tender, and packed with flavor, topped with a simple maple vanilla glaze. Perfect for breakfast or snacks, they balance nutrition and indulgence effortlessly.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (canned or fresh roasted and pureed)
  • 1/2 cup (50 g) protein powder (unflavored or vanilla whey protein recommended)
  • 1 cup (120 g) whole wheat flour (can substitute half with all-purpose flour for lighter muffins)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 large eggs (room temperature)
  • 1/2 cup (120 g) plain Greek yogurt (dairy-free yogurt for vegan option)
  • 1/4 cup (60 ml) maple syrup (plus 2 tbsp for glaze)
  • 1 tsp vanilla extract (plus 1/2 tsp for glaze)
  • 1/4 cup (60 ml) olive oil or melted coconut oil
  • Optional: 1/2 cup (50 g) chopped pecans or walnuts
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2 tbsp (30 ml) maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle for even baking. Prepare your muffin tin by greasing or lining with paper liners.
  2. In a large bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until evenly combined.
  3. In another bowl, beat the eggs until smooth. Add pumpkin puree, Greek yogurt, olive oil or melted coconut oil, maple syrup, and vanilla extract. Whisk until uniform and creamy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Do not overmix; some streaks of flour are okay.
  5. If using, fold in chopped pecans or walnuts.
  6. Fill each muffin cup about 3/4 full using a spoon or ice cream scoop.
  7. Bake for 18-22 minutes. Start checking at 18 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To prepare the glaze, whisk powdered sugar, maple syrup, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with a few drops of water or more powdered sugar if needed.
  10. Drizzle the glaze over the cooled muffins and let set for about 10 minutes before serving.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs and yogurt for better texture. If using plant-based protein powder, consider adding extra yogurt or oil to maintain moisture. Tent muffins with foil if browning too fast. Glaze should be thick enough to coat but runny enough to drizzle; adjust with water or powdered sugar as needed. Muffins can be stored at room temperature for 1-2 days, refrigerated up to a week, or frozen up to 3 months.

Nutrition

Keywords: pumpkin muffins, high-protein muffins, healthy pumpkin recipe, maple vanilla glaze, breakfast muffins, snack muffins, whole wheat muffins, protein powder muffins

Find it online: https://emmaoven.com/wholesome-high-protein-pumpkin-muffins-recipe-with-easy-maple-vanilla-glaze/