Description
These healthy pumpkin protein muffins are moist, fluffy, and packed with autumn flavor. Quick to make and full of nourishing ingredients, they’re perfect for busy mornings, post-workout snacks, or fall potlucks.
Ingredients
Scale
- 1 cup (240g) pumpkin puree, unsweetened (not pumpkin pie filling)
- 1 cup (100g) rolled oats, blended into flour (use certified gluten-free oats if needed)
- 1/2 cup (50g) vanilla or unflavored protein powder
- 2 large eggs, room temperature
- 1/3 cup (80ml) pure maple syrup
- 1/2 cup (120g) plain or vanilla Greek yogurt (use dairy-free if needed)
- 1 1/2 teaspoons (6g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1 1/2 teaspoons (4g) ground cinnamon
- 1/4 teaspoon (1g) ground nutmeg (optional)
- 1/4 teaspoon (1g) salt
- 1 teaspoon (5ml) vanilla extract
- Optional mix-ins:
- 1/3 cup (60g) dark chocolate chips
- 1/3 cup (40g) chopped pecans or walnuts
- 1/4 cup (30g) dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Blend rolled oats into a fine flour using a blender or food processor (about 30 seconds).
- In a large mixing bowl, whisk together pumpkin puree, eggs, maple syrup, Greek yogurt, and vanilla extract until smooth.
- In a separate bowl, stir together blended oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to wet ingredients, mixing gently with a rubber spatula until just combined. Fold in any optional mix-ins.
- Divide batter evenly among muffin cups (about 1/4 cup per muffin). Smooth tops gently.
- Bake for 20-22 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Blend oats for a soft texture. Use certified gluten-free oats or almond flour for gluten-free muffins. For vegan, replace eggs with flax eggs and use dairy-free yogurt. Let muffins cool completely before removing liners to prevent sticking. Muffins can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6
- Sodium: 120
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 16
- Fiber: 2
- Protein: 6
Keywords: pumpkin muffins, protein muffins, healthy snack, fall recipe, gluten-free, dairy-free, easy muffins, potluck, breakfast, autumn baking