Easy High Protein Pumpkin Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup non-fat Greek yogurt (plain)
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla whey protein powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/4 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray to ensure the muffins don’t stick.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well-combined.
- In a separate medium bowl, stir together the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Make sure there are no large clumps of protein powder in the mix.
- Slowly add the dry ingredients to the bowl with the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. If you are adding chocolate chips or nuts, fold them in now.
- Distribute the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. You can use an ice cream scoop to make this process cleaner and more even.
- Place the tin in the center rack of the oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.