Easy and Healthy Pumpkin Protein Einkorn Muffins

Pumpkin protein muffins are the perfect snack for a crisp fall day. Moist, rich, and packed with nutrients, these muffins use einkorn flour, maple syrup, pumpkin, and coconut oil.

Pumpkin protein muffins are the perfect snack for a crisp fall day. Moist, rich, and packed with nutrients, these muffins use einkorn flour, maple syrup, pumpkin, and coconut oil.

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FALL AT THE HOMESTEAD

It’s a cold but sunny fall day as I write this. My favorite kind of fall day. The chickens are scratching around and the sun is warming our withering garden. The trees are bright red, orange, gold, green, and brown. Meanwhile, our toddler found her reusable water balloons from the summer and started filling them up with the very cold hose water.

Every fall makes me inspired to cook new recipes at our homestead.

I start by making a big batch of pumpkin puree from fresh pumpkin. From there I use up the pumpkin puree within a week, or put it in bags and store in the freezer.

Then I go on to make some pumpkin bread and pumpkin pancakes. Basically, any time I can throw pumpkin in a recipe, I do!

These pumpkin protein muffins were a great addition this year. Now that we have a toddler and I’m nursing a newborn baby, healthy snacks are becoming more and more important. Someone in our house always needs a snack and these have been the go-to for us all season so far.

I know you’ll enjoy these easy pumpkin protein muffins as much as my family does!

WHY WE LOVE THESE PUMPKIN PROTEIN MUFFINS

First, they’re easy to make. Simply add the wet ingredients to a mixer and combine, and then add the dry ingredients. Pour into a muffin tin and bake, it’s that simple.

You might be surprised to learn these pumpkin protein muffins have no protein powder. Instead, we use collagen peptides. I like the collagen peptides because they add almost no texture or taste to the muffins, so you won’t even notice it’s in there. You’ll just be getting all that good benefit of the collagen.

These pumpkin protein muffins use einkorn flour. If you’re new to the world of einkorn flour, einkorn is an ancient grain that is non-hybridized and still in its original form. It yields a flour that is higher in protein and lower in gluten, making it easier to digest and healthier for you. Read more about the benefits of einkorn flour here.

To add to the protein content, I love making these pumpkin protein muffins with yogurt. You could use a greek yogurt for even more protein, but I just like a simple non-flavored whole milk yogurt.

What is collagen peptide powder?

Collagen peptides come from animal collagen. These collagen peptides come from pasture-raised, grass-fed cattle in the United States that are free of hormones, steroids, and antibiotics. There are no added flavors or colors, and the peptides are tasteless and high in protein, making them a healthy choice for this pumpkin muffin recipe.

Collagen peptides break down whole animal collagen proteins into smaller pieces and the collagen is beneficial for your skin and cartilage. Many people say collagen peptides are good for anti aging for this reason.

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TOOLS NEEDED

Stand up mixer or large bowl with hand mixer (alternatively, you could just whisk with a fork)
Medium sized bowl
Wooden spoon
Measuring spoons
Muffin baking tin

INGREDIENTS FOR PUMPKIN PROTEIN MUFFINS

Wet ingredients and sugar:

1 cup pumpkin puree (learn how to make your own here)
1/2 cup white sugar
1/2 cup maple syrup
3/4 cup yogurt
1/4 cup milk
1/4 cup coconut oil, melted and cooled slightly
2 eggs
2 tsp vanilla extract (we like to make our own!)

Dry Ingredients:

1 3/4 cup einkorn flour
1/2 cup collagen peptides
1 tsp baking soda
1 tsp pumpkin spice
Pinch salt

Optional Add in: 1 cup organic chocolate chips

HOW TO MAKE PUMPKIN PROTEIN EINKORN MUFFINS

Preheat the oven to 350 degrees F.

In a large mixing bowl or stand-up mixer, combine the pumpkin puree, white sugar, maple syrup, yogurt, milk, coconut oil, eggs, and vanilla. You could also whisk all ingredients together with a fork.

In a separate bowl, combing the einkorn flour, collagen peptides, baking soda, pumpkin spice, and salt. Stir with a wooden spoon until combined.

Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time, until all ingredients come together nicely.

Add the chocolate chips if desired and combine with a wooden spoon.

Line a muffin tin with muffin liners, and pour the batter in.

Bake at 350 degrees for 20 minutes, or until muffins are just starting to brown on top. Serve and enjoy!

More Fall Recipes You’ll Enjoy

Cozy Butternut Squash Soup
Flakey Sourdough Discard Pumpkin Biscuits
Pumpkin Spice Sourdough Discard Cookies
Creamy Pumpkin Carrot Pasta Sauce
Einkorn Sourdough Pie Crust
Einkorn Sourdough Cinnamon Raisin Bread

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Thank you so much for stopping by the Homestead!