Description
These moist, hearty, and chocolate-studded pumpkin protein muffins are the perfect balance of indulgence and nutrition. Packed with warm fall spices and a protein boost, they make a satisfying breakfast, post-workout snack, or cozy afternoon treat. With their tender crumb and optional melty chocolate chips, they’ll quickly become your go-to fall baking recipe—rich in flavor yet wholesome enough to keep you energized all day.
Ingredients
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1 cup pumpkin puree
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2 large eggs
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½ cup plain Greek yogurt
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⅓ cup almond milk
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½ cup honey or maple syrup
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1 tsp vanilla extract
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1 ½ cups oat flour (or blended rolled oats)
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½ cup protein powder (vanilla or unflavored)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ginger
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½ cup dark chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a bowl, whisk pumpkin, eggs, yogurt, milk, honey, and vanilla.
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In another bowl, mix oat flour, protein powder, baking powder, baking soda, salt, and spices.
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Fold dry ingredients into wet mixture until just combined.
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Stir in chocolate chips if using.
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Divide batter into muffin cups, filling ¾ full.
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Bake 18–22 minutes, or until a toothpick comes out clean.
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Let cool on a wire rack before serving.
Notes
Use dairy-free yogurt and protein powder to make these completely dairy-free.
Substitute almond milk with oat or dairy milk if preferred.
Freeze extra muffins in zip bags for up to 2 months.