Pumpkin Protein Muffins

Pumpkin Protein Muffins are a nutritious and delicious way to enjoy the comforting flavors of fall while supporting your healthy eating goals. Made with real pumpkin puree, warm spices, and your favorite protein powder, these muffins are moist, fluffy, and packed with protein—perfect for breakfast, snacks, or post-workout fuel.

Why You’ll Love This Recipe

• High in protein to help you stay full and energized
• Moist and fluffy with the rich flavor of pumpkin and spices
• Naturally sweetened and lower in sugar than traditional muffins
• Quick to make with simple ingredients
• Freezer-friendly and perfect for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree (not pumpkin pie filling)
• Eggs
• Maple syrup or honey
• Greek yogurt or unsweetened applesauce
• Vanilla extract
• Oat flour (or blended rolled oats)
• Protein powder (vanilla or unflavored)
• Baking powder
• Baking soda
• Ground cinnamon
• Pumpkin pie spice
• Salt
• Optional: chocolate chips, chopped nuts, or seeds

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Wet Ingredients
   In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, Greek yogurt, and vanilla extract until smooth.
3. Add Dry Ingredients
   Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until just combined. Fold in optional add-ins if using.
4. Fill Muffin Cups
   Divide the batter evenly among the muffin cups, filling each about ¾ full.
5. Bake
   Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
   Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 10–12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Chocolate Chip Version: Fold in mini chocolate chips for a sweet touch
• Nut-Free: Omit nuts and use a seed butter if needed
• Vegan Option: Use flax eggs, plant-based yogurt, and vegan protein powder
• Gluten-Free: Ensure oat flour and protein powder are certified gluten-free
• Low-Sugar: Use a low-carb sweetener or omit the sweetener entirely for savory muffins

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigerator: Store in the fridge for up to 5 days
• Freezer: Freeze for up to 3 months; thaw overnight in the fridge or reheat in the microwave
• Reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture.

What type of protein powder works best?

Use a high-quality whey or plant-based protein powder with a neutral or complementary flavor like vanilla.

Can I make these muffins dairy-free?

Yes, use non-dairy yogurt and a dairy-free protein powder.

Are these muffins good for kids?

Absolutely. They’re lightly sweetened and packed with nutrients, making them great for lunchboxes.

Can I substitute the oat flour?

Yes, almond flour or whole wheat flour can work, though texture may vary slightly.

Do these muffins rise well?

Yes, they rise nicely thanks to the combination of baking powder and baking soda.

Can I omit the protein powder?

Yes, just increase the oat flour by ¼–⅓ cup to compensate.

Are they good for meal prep?

Definitely. They freeze well and can be reheated in seconds.

Can I add fruit to the batter?

Yes, diced apples or raisins make a tasty addition.

How can I make them sweeter?

Add a couple of tablespoons of brown sugar or a sweetener of your choice if desired.

Conclusion

Pumpkin Protein Muffins are the perfect balance of taste and nutrition. With their soft texture, cozy spice flavor, and high protein content, they make a wholesome option for busy mornings or healthy snacking throughout the day. Easy to prepare and easy to love, this recipe is a great way to enjoy pumpkin all year long.

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