Fluffy Pumpkin Protein Muffins

Why You Should Try Naked Nutrition Protein

Over the past few weeks, I’ve been using Naked Nutrition protein powder in smoothies, overnight oats, baked goods and in soup. I specifically have been using the Naked Bone Broth protein powder.

This bone broth protein powder is made from European beef bones. Two scoops contain 20 grams of protein, including a range of amino acids and collagen, which I really appreciate as a registered dietitian.

My fiancé and I often use protein powders in our morning smoothies or overnight oats to keep us fuller, longer. A benefit of using the Naked Nutrition Bone Broth powder is that it can be used in both sweet and savory applications. The bone broth powder has a savory, yet subtle flavor. The addition of hot water helps bring out that flavor. While this protein powder, is great for soups and stews, it also works well in sweet applications.

I love how this protein powder provides added nutrients to my pumpkin muffins without any aftertaste or determent to the muffin’s texture. No one would suspect I snuck in any usual ingredients into these tasty treats.

Ingredient Notes

Naked Bone Broth Protein Powder: Keep in mind that this recipe was tested using this specific type of protein powder. You can easily order it online if you don’t see it in your local grocery stores. It would not be a good idea to substitute a flavored protein powder with either natural or artificial sweeteners. Since we already add sugar to this recipe, the end result may be overly sweet.

Pumpkin: Canned pumpkin puree or freshly roasted and pureed pumpkin can be used. Make sure you don’t buy pumpkin pie filling, as there will be added sweeteners and fats.

Flour: This recipe was tested with both all-purpose flour and a gluten-free all-purpose flour blend. They can be used in exactly the same amounts.

Sugar: I used coconut sugar in this recipe. You can also use regular granulated sugar or 2 parts granulated sugar and 1 part brown sugar. This recipe has not been tested using sugar substitutes, so I would avoid them in this case.

Oil: I choose to use coconut oil. For a lower saturated fat option, try vegetable oil or light olive oil.

Yogurt: Feel free to substitute with a plant-based yogurt to keep this recipe dairy-free.

Spices: I use a combo of ground cinnamon, nutmeg, cloves and ginger, but a pre-made pumpkin pie spice blend would work well, too.

Recipe Steps

To make these pumpkin protein muffins, first whisk together the dry ingredients, excluding the protein powder (1). Then, in another bowl, whisk together the eggs and sugar (2). Add in the oil (3). Whisk in the pumpkin, yogurt and vanilla (4).

Next, bring a small amount of water to a boil. Whisk in two tablespoons of hot water into the protein powder to create a paste (5). Make sure there aren’t any lumps. Whisk the protein paste into the wet ingredients.

Then, add the dry ingredients to the wet ingredients in 2-3 additions (6). Do not overmix. You can either make these muffins immediately or allow the batter to rest covered in the fridge for 1-24 hours. I recommend allowing the batter to rest overnight, which helps produce fluffier muffins with higher muffin tops.

Preheat the oven to 425F. Line a muffin pan with liners. Divide batter evenly amongst the tin (7). Bake for 5 minutes. Reduce the oven temperature to 350F and continue to bake for 10-14 minutes. Do not open the oven door too early, or the muffins may fall. When a tester inserted into the center comes out clean, you know they’re ready (8). Cool over a wire rack in the tin for 5-10 minutes. Then remove muffins from the pan and cool completely on top of the wire rack.

Recipe Tips and FAQs

1. If you prefer tall fluffy muffins, there are two great tips I can share. For one, start your oven at 425F and reduce it to 350F about 5 minutes later. That initial blast of higher heat helps the muffins rise. If you have the patience, I also suggest mixing the muffin batter the day before you plan to bake them. An overnight fermentation in the fridge also leads to noticeably fluffy, more domed muffin tops.
2. For added flavor and texture, feel free to stir in chocolate chips, white chocolate chips, walnuts or pecans!