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.