Description
Hey friends, Beau here! Life moves fast, and sometimes you need a snack that actually keeps you fueled. These Pumpkin Protein Muffins are soft, perfectly spiced, naturally sweet, and pack 8–10 grams of protein each—making them ideal for breakfast on the run, post-workout fuel, or a healthy treat anytime.
Ingredients
Muffins:
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1 cup (96g) oat flour
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½ cup (40g) vanilla protein powder
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + pinch of cloves/allspice)
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1 cup (244g) pumpkin puree (not pie filling)
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2 large eggs
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⅓ cup (80ml) maple syrup or honey
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¼ cup (60ml) milk (any kind)
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2 tbsp (30ml) melted coconut or olive oil
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1 tsp vanilla extract
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Optional: ¼ cup chopped nuts or dark chocolate chips
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
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Mix Dry Ingredients: In a medium bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
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Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, eggs, maple syrup, milk, melted oil, and vanilla until smooth.
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Fold Together: Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Fold in any mix-ins. Avoid overmixing.
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Fill & Bake: Divide batter among muffin cups, almost to the top. Bake 18–22 minutes until tops are firm and a toothpick comes out clean or with a moist crumb.
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Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack for at least 15 minutes before serving.
Notes
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Moisture Check: If batter seems thick, add 1–2 tbsp milk.
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Chocolate Version: Add ¼ cup cocoa powder and ½ cup dark chocolate chips.
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Nutty Crunch: Fold in ¼ cup chopped nuts and sprinkle some on top.
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Vegan Option: Use flax eggs (2 tbsp flaxseed + 5 tbsp water) and plant-based protein powder.
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Lower Sugar: Reduce maple syrup to ¼ cup; pumpkin puree adds natural sweetness.
Nutrition
- Calories: 150–180 Cal
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8–10g