Go Back
–+ servings

High Protein Pumpkin Muffins

These high protein pumpkin muffins are moist, flavorful, and packed with nutrients, making them a perfect snack or breakfast option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup Whole Wheat Flour Sifted for lightness
  • 1 cup Rolled Oats Old-fashioned oats preferred
  • 1 tsp Baking Powder Ensure it's fresh for proper rising
  • 1 tsp Baking Soda Ensure it's fresh for proper rising
  • 1 tsp Ground Cinnamon For flavor
  • 1/2 tsp Ground Nutmeg For flavor
  • 1/4 tsp Salt To enhance flavor
  • 1/2 cup Protein Powder Vanilla or unflavored
Wet Ingredients
  • 1 cup Canned Pumpkin Puree Not pumpkin pie filling
  • 1/2 cup Greek Yogurt Plain, for added protein
  • 1/4 cup Honey Can substitute with maple syrup
  • 2 large Eggs Room temperature for better mixing
  • 1/4 cup Unsweetened Almond Milk Or any milk of choice
  • 1 tsp Vanilla Extract For flavor

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  2. Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
Mix Dry Ingredients
  1. In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and protein powder. Whisk together until well combined.
Mix Wet Ingredients
  1. In another bowl, mix the canned pumpkin puree, Greek yogurt, honey, eggs, almond milk, and vanilla extract. Whisk until smooth and well combined.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
  2. Enjoy your high protein pumpkin muffins warm or at room temperature!

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

Tried this recipe?

Let us know how it was!