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Best Easy Protein Pumpkin Muffins Recipe

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These protein pumpkin muffins are quick, easy, and packed with 12g of protein per muffin. Made with simple ingredients like pumpkin puree, vanilla protein powder, and rolled oats, they’re perfect for busy mornings or meal prep.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 2 scoops (about 60g) vanilla protein powder
  • 1 cup (100g) rolled oats
  • 3 large egg whites (about 90g)
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (80ml) honey or maple syrup
  • 2 tablespoons (30g) coconut oil or butter, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. Grind the rolled oats in a blender or food processor until they form a fine powder (about 30 seconds). Set aside.
  3. In a large mixing bowl, combine the ground oat flour, vanilla protein powder, pumpkin pie spice, baking soda, and salt. Whisk until evenly distributed.
  4. In a separate small bowl or liquid measuring cup, whisk together the pumpkin puree, egg whites, Greek yogurt, honey (or maple syrup), and melted coconut oil (or butter) until smooth.
  5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Fold in any optional mix-ins.
  6. Let the batter rest for 5 minutes to allow the oat flour and protein powder to hydrate.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 16-20 minutes, until the tops are golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

For best results, use whey or whey-casein blend protein powder. Avoid collagen peptides. If batter is too thick, add a tablespoon of milk or water. If too thin, add a tablespoon more oat flour. Muffins taste even better on day two.

Nutrition

Keywords: protein pumpkin muffins, healthy pumpkin muffins, high protein muffins, easy pumpkin muffins, gluten free pumpkin muffins

Find it online: https://twinkletaste.com/best-easy-protein-pumpkin-muffins-recipe/