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High Protein Pumpkin Muffins finished recipe

High Protein Pumpkin Muffins

High Protein Pumpkin Muffins are soft, warmly spiced muffins made with pumpkin puree and protein-rich Greek yogurt for a satisfying breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 42 minutes
Servings: 12 muffins servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 cup pumpkin puree — 225 g — use plain canned pumpkin not pumpkin pie filling
  • 1 cup plain Greek yogurt — 240 g — full-fat or low-fat
  • 2 large eggs — about 100 g without shells — room temperature if possible
  • 1/3 cup pure maple syrup — 113 g — divided
  • 2 tablespoons melted unsalted butter — 28 g — slightly cooled
  • 1 teaspoon vanilla extract — 5 mL
  • 1 1/2 cups oat flour — 150 g — spooned and leveled
  • 1/2 cup vanilla protein powder — about 45 g — use a protein powder suitable for baking
  • 1 teaspoon baking powder — 4 g
  • 1/2 teaspoon baking soda — 2.5 g
  • 1 1/2 teaspoons ground cinnamon — 4 g
  • 1/2 teaspoon ground ginger — 1 g
  • 1/4 teaspoon ground nutmeg — 0.5 g
  • 1/2 teaspoon kosher salt — 3 g
Optional Topping
  • 2 tablespoons pumpkin seeds — about 15 g — optional

Method
 

Method
  1. Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Lightly grease the liners if desired for easier release.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, melted butter, and vanilla extract until smooth. The mixture should look creamy and evenly orange with no visible streaks of yogurt or egg.
  3. Add the oat flour, protein powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and kosher salt to the bowl. Whisk or stir gently until the dry ingredients are evenly distributed.
  4. Fold the dry ingredients into the pumpkin mixture with a rubber spatula just until no dry patches remain. The batter should be thick and scoopable. If it seems unusually stiff, let it stand for 1–2 minutes; oat flour and protein powder will continue absorbing moisture.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with the pumpkin seeds if using.
  6. Bake at 350°F (175°C) for 18–22 minutes, rotating the pan once if your oven browns unevenly. The tops should look set and lightly rounded, and a toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.
  7. If the centers still look wet after 18 minutes, continue baking for 2–4 minutes. Avoid overbaking, since protein powder can make muffins dry when cooked too long.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for another 5 minutes before serving. The crumb will become more stable as the muffins cool.

Notes

These muffins keep well in the refrigerator and can be frozen for longer storage.

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