A Historical Overview of Protein Muffins
While pumpkin muffins have been cherished since early American colonial times, the rise of protein-enriched baked goods is much more recent. As fitness and health-conscious lifestyles gained traction in the late 20th century, bakers began incorporating protein powders, Greek yogurt, and nut flours into traditional recipes. These modern twists allowed classics like pumpkin muffins to not only satisfy seasonal cravings but also meet the needs of those looking for higher protein, lower-calorie alternatives without sacrificing flavor.
Low-Calorie, High-Protein Pumpkin Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These light, nourishing, and protein-packed pumpkin muffins are the ultimate healthy snack for fall. They combine the cozy spices of autumn with the added benefit of Greek yogurt and protein powder, creating a moist, satisfying treat. Perfect for busy mornings, post-workout snacks, or a guilt-free dessert, these muffins are a flavorful way to enjoy pumpkin season while staying on track with your health goals.
Ingredients
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1 cup canned pumpkin puree
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¾ cup plain Greek yogurt
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2 large eggs
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⅓ cup unsweetened almond milk
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½ cup vanilla or unflavored protein powder
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1 cup oat flour (or blended rolled oats)
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½ cup whole wheat flour
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¼ cup maple syrup or honey
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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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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¼ tsp salt
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
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In a large bowl, whisk pumpkin, Greek yogurt, eggs, almond milk, maple syrup, and vanilla.
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In another bowl, stir together protein powder, oat flour, whole wheat flour, baking powder, baking soda, salt, and spices.
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Gently fold dry ingredients into wet mixture until just combined.
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Spoon batter into muffin cups, filling about ¾ full.
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Bake 18–22 minutes or until a toothpick inserted comes out clean.
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Let muffins cool for 5 minutes, then transfer to a wire rack.
Notes
Swap almond milk for dairy milk if preferred.
Add chocolate chips, walnuts, or chia seeds for extra texture.
Store in the fridge up to 5 days or freeze for 2 months.
FAQs
1. What kind of protein powder works best in this recipe?
Whey protein or plant-based blends work well, but avoid collagen powder—it doesn’t provide the same structure for baking.
2. Can I make these muffins dairy-free?
Yes! Swap Greek yogurt with a plant-based yogurt and choose a dairy-free protein powder. Use almond or oat milk instead of regular milk.
3. How do I keep protein muffins from being dry?
Protein powder can absorb a lot of liquid. That’s why Greek yogurt, pumpkin puree, and almond milk are key here—they keep the muffins moist and tender while balancing out the extra protein.
