High-Protein Pumpkin Muffins
These nutrient-dense pumpkin muffins are the perfect meal-prep breakfast for autumn. By combining pureed pumpkin with Greek yogurt and high-quality protein powder, this recipe delivers a moist, bakery-style texture without unnecessary fats or sugars. They are packed with seasonal spices and fiber to keep you energized and satisfied throughout your busy morning.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pumpkin puree (100% pure)
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup pure maple syrup
1.5 cups oat flour
1 scoop (30g) vanilla whey or plant-based protein powder
2 tsp pumpkin spice
1.5 tsp baking powder
1/4 tsp salt
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with silicone or paper liners.
Whisk the pumpkin puree, eggs, Greek yogurt, and maple syrup in a large bowl until smooth.
Combine the oat flour, protein powder, pumpkin spice, baking powder, and salt in a separate medium bowl.
Fold the dry ingredients into the wet ingredients until just combined.
Divide the batter evenly into the 12 muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze these muffins for up to 3 months. To make your own oat flour, simply blend rolled oats in a high-speed blender until a fine powder forms.
Find it online: https://flavoornote.com/high-protein-pumpkin-muffins/