Sourdough Pumpkin Protein Muffins

Pumpkin season is in full swing, and there’s no better way to celebrate than with a cozy batch of Sourdough Pumpkin Protein Muffins. They’re soft, spiced, naturally sweetened, and boosted with 5 grams of high-quality protein per muffin to keep you full and energized.

I took inspiration from one of my favorite sourdough recipes, Farmhouse on Boone’s sourdough pumpkin bread, but wanted to give it a functional twist by adding protein. After all, who doesn’t love a muffin that tastes like fall and fuels your body at the same time? 😋🎃

Why Add Protein to Muffins?

Most muffins are a treat, but they don’t always provide lasting energy or keep you full. By adding protein powder, these muffins transform into the perfect on-the-go breakfast for these busy back-to-school mornings (looking at you, mommas)! 

For this recipe, you can use your favorite brand of protein powder. However, not all protein powders are created equal. I've tried SO MANY brands throughout the years, and keep coming back to Ancestral Supplement's Ancestral Protein Powder because it's:

• A first of its kind all-in-one protein powder made from grass-fed, pasture-raised beef bone broth

• Packed with 12 superfoods

• Free from dairy, gluten, and legumes (easy on digestion)

• Naturally rich in collagen types I & III, hyaluronic acid, glucosamine, chondroitin, and essential amino acids

It’s basically protein the way nature intended. For this recipe, I recommend the vanilla flavor because it pairs perfectly with pumpkin and warm fall spices, but feel free to use the chocolate flavor if that suits your fancy!

Sourdough Pumpkin Protein Muffins Recipe

Ingredients:

• 1 cup pumpkin puree

• 1/2 cup melted coconut oil (or butter)

• 1/2 cup honey or maple syrup

• 2 eggs

• 1 cup active sourdough starter (fed or discard works)

• 1 tsp vanilla extract

• 1 1/2 cups flour (all-purpose or einkorn)

• 1/2 cup Ancestral Supplements Vanilla Protein Powder

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• Optional: chocolate chips, chopped nuts, or dried fruit

Instructions:

1. Preheat oven to 350°F. Line or grease a muffin tin.

2. In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, honey/maple syrup, eggs, sourdough starter, and vanilla extract.

3. In a separate bowl, combine flour, protein powder, baking soda, baking powder, salt, and spices.

4. Add dry ingredients into wet and stir until just combined (don’t overmix).

5. Fold in optional mix-ins if using.

6. Divide batter evenly among muffin cups.

7. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool slightly before enjoying.

9. Store in the fridge for up to 5 days or freeze for later!

A Note on Protein Powder in Baking

When baking with protein powder, it’s important not to go overboard as too much can dry out your muffins. The sweet spot is usually 1/3 to 1/2 cup of protein powder per dozen muffins, which is why I added 1/2 cup here. It boosts protein content without compromising the tender, moist texture of sourdough pumpkin muffins.

Try It & Tag Us!

If you’re looking for a cozy fall recipe that does more than just taste good, these Sourdough Pumpkin Protein Muffins hit the spot. They’re nourishing, filling, and made with the highest quality protein I’ve ever found. Let us know what you think of this recipe by sharing and tagging us @HaselmayerGoods on Instagram! 

Happy baking and HAPPY FALL! 🎃🍂