Description
These Pumpkin Protein Muffins are a delicious and healthy fall breakfast option packed with protein and warm spices. Featuring canned pumpkin puree, oat flour, and protein powder, they offer a nutritious boost to start your day or serve as a wholesome snack. Moist, flavorful, and lightly sweetened with maple syrup, these muffins are perfect for meal prep and freezer-friendly for convenience.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 350°F (175°C) and line a muffin tin with 10 paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), Greek yogurt, and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: To the wet mixture, add the oat flour, protein powder, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Stir gently until just combined, taking care not to overmix to keep the muffins tender.
- Fold in Optional Ingredients: If using, fold in mini chocolate chips or chopped nuts evenly through the batter to add texture and flavor.
- Fill Muffin Cups: Divide the batter evenly among the 10 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the filled muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, signaling they’re fully cooked.
- Cool: Let the muffins cool in the tin for about 5 minutes to firm up slightly before transferring them to a wire rack to cool completely.
Notes
- Use a clean, naturally sweet protein powder for best flavor and nutritional value.
- These muffins store well in the refrigerator for up to 5 days or can be frozen in an airtight container for up to 3 months.
- For an extra fiber boost, add a scoop of flaxseed or chia seeds directly into the batter.
- Certified gluten-free oats should be used if gluten-free muffins are desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6 g
- Sodium: 170 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
