Description
These Easy Pumpkin Protein Muffins are a healthy, high-protein snack or breakfast option, made with wholesome ingredients and packed with fall flavor.
Ingredients
Units
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- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
- In a large bowl, mix together the pumpkin puree, eggs, maple syrup, almond milk, Greek yogurt, and vanilla extract until smooth.
- In a separate bowl, whisk together the oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute oat flour with whole wheat flour if preferred.
- Adjust the sweetness by adding more or less maple syrup.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 4g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg