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High Protein Pumpkin Muffins

Fall flavors meet fitness fuel in these High Protein Pumpkin Muffins! These soft, moist muffins are packed with pumpkin puree, warm spices, and a hearty dose of protein to keep you energized throughout your day. Whether you’re meal prepping for the week or craving a healthy treat, these muffins hit the sweet spot between indulgence and nourishment.

Unlike traditional muffins loaded with sugar and refined flour, this recipe uses wholesome ingredients such as oats, Greek yogurt, and protein powder to give you lasting satisfaction. You’ll love how easy they are to whip up — perfect for breakfast, post-workout fuel, or a cozy afternoon snack.

Plus, they’re freezer-friendly and can be made in one bowl! Let’s dive into how you can make these delicious, high-protein pumpkin muffins at home.

🕒 Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 12 muffins

🧁 Ingredients

Dry Ingredients:

• 1 cup oat flour (or blended rolled oats)

• 1 scoop (about 30g) vanilla or unflavored protein powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

Wet Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• ½ cup Greek yogurt (plain, nonfat or low-fat)

• ¼ cup pure maple syrup or honey

• 2 tablespoons melted coconut oil (or olive oil)

• 1 teaspoon vanilla extract

Optional Add-Ins:

• ¼ cup dark chocolate chips or chopped nuts

• 1 tablespoon chia or flax seeds for extra fiber

👩‍🍳 How to Make High Protein Pumpkin Muffins

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

2. Mix the Dry Ingredients:
   In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and spices.

3. Combine the Wet Ingredients:
   In a separate bowl, whisk together pumpkin puree, eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth.

4. Combine Wet and Dry:
   Pour the wet mixture into the dry ingredients. Stir gently until fully combined — don’t overmix.

5. Add Mix-ins (Optional):
   Fold in chocolate chips, nuts, or seeds if desired.

6. Bake:
   Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve:
   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

📝 Notes

• You can use whey, casein, or plant-based protein powder, but each type affects texture slightly.

• Substitute almond flour for oat flour for a grain-free option.

• For a dairy-free version, use coconut yogurt instead of Greek yogurt.

• Store muffins in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.

❓ FAQs

Q: Can I make these muffins gluten-free?
A: Yes! Just use certified gluten-free oats or oat flour and a gluten-free protein powder.

Q: Can I skip the protein powder?
A: You can, but the texture and protein content will change slightly. Add ¼ cup extra oat flour if omitting protein powder.

Q: How can I make them sweeter?
A: Add a few tablespoons of coconut sugar or increase the maple syrup slightly.

Q: Can I make these vegan?
A: Yes — replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based yogurt.

🧮 Nutrition Information

(Values are approximate and may vary depending on ingredients used.)

⚠️ Disclaimer

This recipe is designed for general healthy eating and fitness support. Always enjoy baked goods in moderation as part of a balanced diet. If you have food allergies or sensitivities (such as dairy, eggs, or nuts), check ingredient labels carefully or consult with a healthcare professional before consuming.