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Pumpkin Protein Muffins

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These pumpkin protein muffins are a healthy, protein-packed twist on classic fall muffins, featuring cozy pumpkin spice flavors and a moist, tender crumb. Perfect for breakfast, snacks, or meal prep, they’re easy to make, naturally sweetened, and family-approved.

Ingredients

Scale
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 1 scoop (about 30g) vanilla or unflavored protein powder (whey or plant-based)
  • 1 cup (90g) old-fashioned rolled oats (or quick oats)
  • 1/2 cup (60g) oat flour or whole wheat flour
  • 2 large eggs
  • 1/2 cup (120g) plain Greek yogurt (2% or full-fat preferred)
  • 1/3 cup (80ml) maple syrup or honey
  • 2 tbsp (20g) coconut sugar or brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips, chopped nuts, or pumpkin seeds (optional, for mix-ins or topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease with oil spray.
  2. In a large bowl, whisk together oats, oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, coconut or brown sugar, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  5. If using chocolate chips, nuts, or seeds, fold in 1/3 cup now. Reserve a few for sprinkling on top if desired.
  6. Use an ice cream scoop or large spoon to fill each muffin cup about 3/4 full. Smooth the tops if desired.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm, or store as desired.

Notes

For gluten-free muffins, use certified gluten-free oats and oat flour. For dairy-free, substitute Greek yogurt with a thick non-dairy yogurt and use plant-based protein powder. Do not overmix the batter to keep muffins tender. Muffins freeze well for up to 3 months. Adjust sweetness and mix-ins to taste. If using plant-based protein powder, add a splash more yogurt or milk if batter seems dry.

Nutrition

Keywords: pumpkin protein muffins, healthy muffins, fall breakfast, high protein, pumpkin spice, meal prep, gluten free option, dairy free option, easy muffins, snack

Find it online: https://tempotaste.com/pumpkin-protein-muffins-recipe-easy-healthy-fall-breakfast-ideas/