Description
These easy pumpkin protein muffins are a healthy, high-protein snack or breakfast option made with wholesome ingredients and full of fall flavor.
Ingredients
Units
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- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, mix together the pumpkin puree, eggs, maple syrup, almond milk, Greek yogurt, and vanilla extract until well combined.
- Add the oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until just combined.
- Fold in the chocolate chips if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute oat flour with whole wheat flour if preferred.
- Use any flavor of protein powder, but vanilla works best for a sweet flavor.
- Store muffins in an airtight container in the fridge for up to 5 days.
- These muffins freeze well—wrap individually for easy grab-and-go snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg