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Pumpkin Protein Muffins

Pumpkin Protein Muffins for a Healthy Fall Treat

Pumpkin Protein Muffins are a nutritious and delicious treat perfect for fall, packed with protein and cozy flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Ensure it's pure, not pie filling for the best results.
  • 1 scoop Protein Powder Opt for a vanilla flavored powder for a sweeter taste.
  • 1 cup Oat Flour Feel free to use store-bought or blender-made oat flour for a gluten-free option.
  • 2 tsp Baking Powder Always check for freshness to get fluffy muffins.
  • 1 tsp Baking Soda Helps with browning while elevating the muffins.
  • 1 tsp Pumpkin Pie Spice You can substitute with equal parts cinnamon and nutmeg if needed.
  • 1/3 cup Maple Syrup Can reduce for a less sweet muffin if desired.
  • 1/2 cup Unsweetened Applesauce Great alternative to oil for a lower-fat option.
  • 2 large Eggs For a vegan version, swap with flax eggs (2 tbsp ground flax + 6 tbsp water).
Optional Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or pecans work well.
  • 1/2 cup Chocolate Chips Choose dark chocolate for a healthier twist.
  • 1/2 cup Dried Fruits Raisins or cranberries can elevate the flavor profile.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, and eggs (or flax eggs for vegan).
  4. Gently fold the wet ingredients into the dry mixture using a spatula.
  5. If desired, fold in any optional add-ins like chopped nuts, chocolate chips, or dried fruits.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze for up to 3 months.

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