Protein Sourdough Pumpkin Spice Muffins

Course: Breakfast, Snack

Cuisine: American

Keyword: easy sourdough muffins, healthy protein muffins, high protein muffins, pumpkin protein muffins, sourdough discard muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Muffins

Calories: 192kcal

Moist, spiced, and protein-packed, these Protein Sourdough Discard Pumpkin Muffins are a healthy twist on a fall classic. With double the protein of regular muffins, they’re the perfect make-ahead breakfast or snack.

Print Recipe

Equipment

1 Medium Mixing Bowl
1 Dough Whisk
1 Kitchen Scale
1 Muffin tin liners
1 12 Cup Muffin Tin
1 Cooling rack
1 set of measuring spoons

Ingredients

200 g pumpkin purée not pumpkin pie filling
120 g sourdough discard unfed
140 g Greek yogurt 0% or 2% – I like Fage brand
2 large eggs
75 g pure maple syrup
42 g melted butter 3 tbsp
2 tsp vanilla extract
120 g all-purpose flour
60 g whole wheat flour
40 g whey protein powder vanilla or cinnamon flavor – I used Ghost Cinnabon whey
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice or 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger
90 g mix-ins chocolate chips, white chocolate chips, or pecans – optional

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners and lightly grease them.
Mix wet ingredients: In a large bowl, whisk 200g pumpkin puree, 120g sourdough discard, 140g Greek yogurt, 2 eggs, 75g maple syrup, 42g (3 tbsp) melted butter, and 2 tsp vanilla until smooth.
Mix dry ingredients: Mix in 120g all-purpose flour, 60g whole wheat flour, 40g protein powder, 1tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice. Stir in 90g chocolate chips, white chocolate chips, or pecans if using.
Fill tins: Divide batter evenly among the 12 muffin cups (about ¾ full). Sprinkle a few extra chips or nuts on top
Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 13–16 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Video

Notes

I use a kitchen scale for most of my baking measurements, but since I know some bakers prefer cups, I’ve added those conversions right into the blog post for you.

Nutrition