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Healthy High-Protein Pumpkin Muffins: Easy 30-Min Recipe

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These healthy high-protein pumpkin muffins are moist, tender, and packed with 12 grams of protein per muffin. They taste like fall in a wrapper but don’t leave you hungry an hour later.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 2 scoops (about 60g) vanilla protein powder
  • 1 cup (112g) almond flour
  • ½ cup (50g) rolled oats (ground into flour)
  • 2 large eggs (room temperature)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ⅓ cup (60g) coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: ½ cup dark chocolate chips, ¼ cup chopped pecans, or ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray generously with nonstick cooking spray.
  2. Grind the rolled oats into flour. Add ½ cup rolled oats to your blender or food processor. Pulse for 10-15 seconds until they turn into a fine powder. Set aside.
  3. Mix the dry ingredients. In a medium bowl, whisk together the oat flour, almond flour, vanilla protein powder, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, coconut sugar, and vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently until no streaks of flour remain. Fold in optional mix-ins if using.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. Optional: For a sweeter muffin, whisk together ¼ cup Greek yogurt with 1 tablespoon maple syrup and drizzle over the cooled muffins.

Notes

Protein powder matters: whey protein makes muffins light and fluffy, plant-based makes them denser. Do not overmix the batter. Check baking soda freshness. Let batter rest for 5 minutes before baking. Use room temperature ingredients. Rotate pan halfway through baking.

Nutrition

Keywords: pumpkin muffins, high protein muffins, healthy muffins, pumpkin protein muffins, gluten free muffins, breakfast muffins

Find it online: https://lindabake.com/healthy-high-protein-pumpkin-muffins-easy-30-min-recipe/