Pumpkin Protein Muffins Recipe

Introduction

Pumpkin season isn’t just about lattes—it’s also the perfect time to whip up cozy, protein-packed treats that fuel your body and satisfy your sweet tooth. These Pumpkin Protein Muffins combine warm fall flavors with high-protein ingredients, making them ideal for breakfast, snacks, or post-workout fuel.

Unlike traditional pumpkin muffins loaded with sugar and refined flour, this recipe uses protein powder, Greek yogurt, and pumpkin purée to keep them moist, fluffy, and nourishing. Each bite brings a hint of cinnamon spice and natural sweetness without the guilt.

Whether you’re a busy mom, fitness enthusiast, or someone who simply loves pumpkin, these muffins are a simple make-ahead option to keep you energized throughout the week.

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Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Total Time: ~30 minutes

• Servings: 12 muffins

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Ingredients

• 1 cup (240g) canned pumpkin purée

• 2 large eggs

• ½ cup (120g) plain Greek yogurt (non-fat or low-fat)

• ¼ cup (60ml) unsweetened almond milk (or milk of choice)

• ¼ cup (60ml) maple syrup or honey (optional, adjust for sweetness)

• 1 tsp vanilla extract

• 1 ½ cups (150g) oat flour (or finely ground rolled oats)

• ½ cup (50g) vanilla protein powder (whey or plant-based)

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp pumpkin pie spice

• Pinch of salt

• Optional: ¼ cup dark chocolate chips or chopped pecans

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How to Make Pumpkin Protein Muffins

1. Preheat Oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with cooking spray.

2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, almond milk, maple syrup, and vanilla until smooth.

3. Combine Dry Ingredients: In a separate bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

4. Combine Wet & Dry: Slowly fold dry ingredients into wet mixture until just combined. Do not overmix.

5. Add Mix-Ins (Optional): Stir in chocolate chips or nuts if using.

6. Fill Muffin Tin: Divide batter evenly among 12 muffin cups, filling about ¾ full.

7. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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Notes

• For a stronger pumpkin flavor, add an extra ½ tsp pumpkin pie spice.

• Oat flour can be swapped with almond flour for a lower-carb version.

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Muffins also freeze well for up to 3 months.

• If using unsweetened protein powder, you may need to increase sweetener.

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FAQs

Q: Can I make these muffins dairy-free?
A: Yes! Swap Greek yogurt with coconut yogurt and use a plant-based protein powder.

Q: What’s the best protein powder to use?
A: Whey protein works well for a fluffier muffin, while plant-based protein may make them denser but still tasty.

Q: Can I add more sweetness?
A: Absolutely—add extra maple syrup, honey, or a sugar substitute like monk fruit or stevia.

Q: Are these muffins meal prep friendly?
A: Yes, they’re perfect for grab-and-go breakfasts or snacks throughout the week.

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Nutrition (Per Muffin, Approximate)

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Disclaimer

This recipe is intended for general healthy eating and enjoyment. Always check ingredient labels for allergens (such as dairy, nuts, or gluten) and adjust based on personal dietary needs. Even high-protein treats should be enjoyed in moderation as part of a balanced diet.