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–+ servings
Pumpkin Protein Muffins

Moist Pumpkin Protein Muffins You’ll Crave Every Morning

Delicious Pumpkin Protein Muffins that combine earthy sweetness with rich chocolate, perfect for busy mornings and nutrition goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Old Fashioned Rolled Oats Substitute with certified gluten-free oats for gluten-free option.
  • 1 cup Pumpkin Puree Fresh or canned pumpkin works well.
  • 1 cup Greek Yogurt Swap with non-dairy yogurt for vegan alternative.
  • 2 large Eggs Use flax eggs for a vegan substitute.
  • 1 scoop Vanilla Flavored Protein Powder Any preferred protein powder works, adjust sweetness as necessary.
  • 1 tsp Pumpkin Pie Spice Substitute with ground cinnamon, nutmeg, and ginger if desired.
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
  • 1/2 tsp Sea Salt Regular salt can be used if on hand.
For the Finishing Touch
  • 1/3 cup Dark Chocolate Chips Swap with nuts or dried fruit for a delightful twist.

Equipment

  • Oven
  • blender
  • Muffin Pan

Method
 

Step-by-Step Instructions for Pumpkin Protein Muffins
  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare your muffin pan by greasing or placing silicone liners.
  2. Blend the Oats: Place the rolled oats into a blender and blend until a fine, flour-like consistency is reached, about 30 seconds.
  3. Combine the Muffin Base Ingredients: In the blender, add pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt. Blend until just combined.
  4. Add the Chocolate Chips: Gently stir in dark chocolate chips, reserving some for sprinkling on top.
  5. Fill the Muffin Liners: Pour the batter into prepared muffin liners, filling each about three-quarters full.
  6. Bake the Muffins: Place in the oven and bake for about 25-30 minutes, checking for doneness with a toothpick.
  7. Cool Before Serving: After baking, let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 122kcalCarbohydrates: 20gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 420IUVitamin C: 2mgCalcium: 40mgIron: 0.8mg

Notes

Ensure all ingredients are at room temperature for best results. Muffins can be stored at room temperature or in the fridge as needed.

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