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Pumpkin Protein Muffins

  • Author: Michelle Minnaar
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free


Learn how to make Pumpkin Protein Muffins. Great for before gym or post workouts. Packed with protein, a tasty breakfast or snack.



Dry Ingredients

Wet Ingredients

  • 425g (1 can) canned pumpkin puree
  • 6 large eggs
  • 15ml (1 tbsp) vanilla paste


  • 15g (3 tbsp) pumpkin seeds


  1. Preheat the oven 180°C/fan 160°C/350°F/gas mark 4.
  2. Place all the Dry Ingredients in a bowl and mix. Set aside.
  3. Tip the Wet Ingredients into another bowl and whisk in a mixer until smooth.
  4. While the machine is running on a slow setting, add a spoonful of the Dry Ingredients’ bowl at a time until the bowl is empty.
  5. Scrape the sides of the mixing bowl to ensure everything is well incorporated.
  6. Line a 12-hole muffin tin with cupcake cases then divide the mixture evenly between the cases, ensuring they are not more than ¾ full. If you’ve got some left over, use another lined muffin tin.
  7. [Optional] Sprinkle with pumpkin seeds.
  8. Bake in the oven for 30 minutes until the muffins are cooked and golden.
  9. Transfer the pumpkin muffins to a cooling rack. Enjoy!


  • This recipe is aimed for those on a strict keto diet. If you’re not on one, feel free to add dark chocolate chips to the batter, which will lend some sweetness to the muffins.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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