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Healthy, delicious, and wholesome pumpkin protein muffins made with oat flour, pumpkin puree, Greek yogurt, eggs, and vanilla protein powder. Perfect for fall, these muffins are packed with protein and fiber without added sugar.

Ingredients

Scale
  • 1 ¼ cup oat flour (scooped and leveled, not packed)
  • 1 cup pumpkin puree (never pumpkin pie filling)
  • ¾ cup Greek yogurt (can be substituted 1:1 with blended 4% cottage cheese)
  • 2 large eggs
  • ½ cup packed vanilla-flavored protein powder (~50 grams)
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. If using homemade oat flour, pulse old-fashioned oats in a blender or food processor until powdery.
  3. Line a 12-cup muffin pan with muffin liners.
  4. In a large bowl, combine oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda; mix with a hand mixer or spoon until smooth.
  5. Fold in dark chocolate chips, reserving a few to top the muffins.
  6. Divide the batter evenly among the 12 lined muffin cups and sprinkle reserved chocolate chips on top.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, beginning to check at 25 minutes.
  8. Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Measure oat flour lightly and level off; do not pack it down to avoid dense muffins., Use pumpkin puree instead of pumpkin pie filling to avoid added sugar and spices., Keep protein powder to no more than half the volume of the batter to prevent dryness., Do not overmix the batter; stir just until combined to maintain texture., Check baking at 25 minutes with a toothpick to prevent overbaking., Optional for moister muffins: stir in 1 tbsp neutral oil or 2 tbsp unsweetened applesauce (will alter nutrition)., For a creamy texture, blend 4% cottage cheese and use ¾ cup in place of Greek yogurt., To make gluten-free muffins, use certified gluten-free oats and protein powder., Cool muffins in pan 5-10 minutes before transferring to wire rack to prevent soggy bottoms.

Nutrition

Find it online: https://theproteincook.com/the-best-pumpkin-protein-muffins/