High-Protein Pumpkin Protein Muffins
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1.5 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla or cinnamon protein powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Stir until the mixture is smooth and the eggs are fully incorporated.
- In a separate medium bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt. Make sure there are no large clumps of protein powder remaining.
- Slowly add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from the steam.