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Pumpkin Protein Muffins

Pumpkin protein muffins topped with chocolate chips, displayed on a cooling rack beside a cup of coffee.
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Moist, fluffy, and healthy, these pumpkin protein muffins are perfect for fall snacking, breakfast, or post-workout fuel. Packed with protein, fiber, and fall flavor, they’re gluten-free and easy to make.

Ingredients

Scale
  • 1¼ cup oat flour
  • 1 cup pumpkin puree
  • ¾ cup Greek yogurt
  • 2 large eggs
  • ½ cup vanilla flavored protein powder (about 50g)
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
  2. In a large bowl, combine oat flour, pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda.
  3. Mix until smooth using a hand mixer or wooden spoon.
  4. Fold in the chocolate chips, reserving a few to sprinkle on top.
  5. Distribute the batter evenly among the muffin liners.
  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not substitute pumpkin puree with pumpkin pie filling.
  • Use a kitchen scale for accurate measurement of protein powder.
  • Don’t overmix the batter to avoid dense muffins.
  • Store in the fridge for up to 5 days or freeze for up to 3 months.
  • You can substitute Greek yogurt with blended cottage cheese (1:1 ratio).

Nutrition

Find it online: https://recipeeasily.com/pumpkin-protein-muffins-recipe/