Description
These rich, fluffy, and protein-packed pumpkin muffins are a must-bake for fall! Infused with warm spices and sweet pumpkin puree, they’re made even more satisfying with a boost of protein powder. Whether you enjoy them as a healthy breakfast, a midday pick-me-up, or a post-workout snack, these muffins strike the balance between indulgence and nourishment. Topped with chocolate chips for an extra treat, they’re a delicious way to fuel your day.
Ingredients
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1 cup pumpkin puree
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2 large eggs
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½ cup Greek yogurt
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⅓ cup almond milk
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½ cup maple syrup or honey
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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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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ginger
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¼ tsp salt
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½ cup mini chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
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In a large bowl, whisk pumpkin, eggs, yogurt, milk, syrup, and vanilla.
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In another bowl, stir oat flour, protein powder, baking powder, baking soda, salt, and spices.
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Fold dry ingredients into wet until just combined.
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Stir in chocolate chips if using.
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Divide batter evenly into muffin cups, filling about ¾ full.
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Bake 18–22 minutes, or until a toothpick comes out clean.
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Cool muffins on a wire rack before serving.
Notes
Whey or plant-based protein both work well—avoid collagen-only powders.
Add walnuts or chia seeds for extra texture.
Store in the fridge up to 5 days or freeze up to 2 months.