Description
Delicious Pumpkin Protein Muffins are a wholesome, flavorful snack perfect for breakfast or anytime you need a nutritious boost. Packed with pumpkin puree, protein powder, and warm spices like cinnamon and nutmeg, these muffins deliver a moist texture and a delightful autumn-inspired taste. Easy to make and ideal for meal prep, they provide a balanced combination of protein, fiber, and natural sweetness from maple syrup.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla recommended)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup milk (or dairy-free alternative)
Optional Add-ins
- Chocolate chips or nuts (quantity as desired)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together rolled oats, protein powder, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Combine wet ingredients: In another bowl, thoroughly combine pumpkin puree, eggs, maple syrup, and milk until the mixture is smooth and homogenous.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make muffins tough.
- Add optional ingredients: If desired, fold in chocolate chips or nuts at this stage to add texture and extra flavor.
- Fill muffin tin and bake: Pour the batter into the prepared muffin tins, filling each about two-thirds full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- Use canned pumpkin puree for convenience or cook and puree fresh pumpkin for a homemade touch.
- Vanilla-flavored protein powder enhances taste but unflavored can be used if preferred.
- Maple syrup is a natural sweetener, but honey or agave syrup can be alternatives.
- Substitute milk with any plant-based milk to make these muffins dairy-free.
- Do not overmix batter to maintain tender, fluffy muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well—wrap individually and store for up to 3 months.
