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Freshly baked pumpkin protein muffins on a wooden table

Pumpkin Protein Muffins

These Pumpkin Protein Muffins combine the comforting flavors of pumpkin with the healthful benefits of protein, making them a perfect snack or breakfast option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups oats Rolled or quick oats work best.
  • 1/2 cup protein powder Choose your favorite flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree Make sure it's not sweetened or spiced.
  • 1/4 cup honey or maple syrup Adjust sweetness to your taste.
  • 1/4 cup almond milk Any milk alternative works.
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the dry ingredients: oats, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the wet ingredients: pumpkin puree, honey (or maple syrup), almond milk, and eggs until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
Baking
  1. Fill a muffin tin with the batter, filling each cup about 3/4 full.
  2. Bake for about 18–20 minutes or until a toothpick comes out clean.
  3. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.

Notes

For extra flavor, consider spreading almond butter on top. Store in an airtight container at room temperature for up to three days, or freeze individually for up to three months.