Description
Pumpkin Protein Muffins are moist, fluffy, and naturally sweetened muffins packed with the cozy flavors of pumpkin and a boost of protein. They’re perfect for breakfast, snacks, or post-workout fuel.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup Greek yogurt or unsweetened applesauce
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats or 1 1/4 cups oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup chocolate chips, chopped nuts, or seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, eggs, Greek yogurt (or applesauce), maple syrup, and vanilla extract until smooth.
- In another bowl, combine oats or oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- Stir in optional add-ins like chocolate chips or nuts if desired.
- Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use flax eggs and plant-based yogurt for a vegan version.Swap oats with almond flour for a lower-carb option.Add pumpkin spice or cloves for extra warmth.Store muffins in the fridge up to 1 week or freeze for up to 3 months.Do not use pumpkin pie filling—only pure pumpkin puree.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 7g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
