High Protein Pumpkin Muffins
Packed with warm fall flavors and a satisfying boost of protein, these High Protein Pumpkin Muffins are the perfect way to fuel your day. Made with wholesome ingredients like rolled oats, pumpkin puree, Greek yogurt, and vanilla protein powder, these muffins are soft, moist, and naturally sweetened with a hint of honey. A pinch of cinnamon and nutmeg adds cozy spiced aromas, while chopped walnuts provide a delightful crunch in every bite. Perfect for breakfast on the go, a post-workout snack, or a guilt-free treat, these pumpkin protein muffins are dairy-free and made with simple, healthy pantry staples. Easy to prepare in under 40 minutes, this nutritious recipe yields 12 muffins that can be enjoyed fresh or stored for meal prep. Indulge in these fall-inspired muffins guilt-free and savor the balance of flavor and nutrition!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 0.5 cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 cup pumpkin puree
- 0.5 cup greek yogurt
- 0.25 cup honey
- 0.25 cup unsweetened almond milk
- 3 large egg whites
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
In a blender, add the rolled oats and blend until they form a fine flour-like consistency.
In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt. Mix well to combine.
In a separate bowl, whisk together the pumpkin puree, Greek yogurt, honey, almond milk, egg whites, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 65.2 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 778 mg | 60% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
