Description
These Pumpkin Protein Muffins are moist, fluffy, and packed with fall flavor and protein — perfect for a healthy breakfast or post-workout snack!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any milk)
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Optional: 1/4 cup dark chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, whisk together pumpkin, eggs, syrup, yogurt, vanilla, and almond milk.
- Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
- Fold in optional chocolate chips or nuts if using.
- Divide batter evenly into muffin cups and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Store muffins in the fridge for up to 5 days or freeze for up to 2 months. Great for meal prep and post-workout snacks!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Healthy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pumpkin protein muffins, healthy pumpkin muffins, high protein snacks, easy pumpkin muffin recipe