High Protein Pumpkin Spice Muffins
Start your mornings off right with these High Protein Pumpkin Spice Muffins—a nutritious and seasonal treat that's bursting with cozy autumn flavors. Packed with wholesome ingredients like pumpkin puree, oats, almond flour, and a scoop of vanilla protein powder, these muffins deliver a satisfying boost of protein and energy without compromising on taste. The warm blend of pumpkin pie spice and cinnamon adds an irresistible aroma, while Greek yogurt ensures a moist, tender texture in every bite. Sweetened naturally with maple syrup and featuring optional chopped walnuts for crunch, these muffins are perfect for meal prep, a quick breakfast, or a post-workout snack. Ready in just 35 minutes from start to finish, this high-protein recipe is a healthier spin on the classic pumpkin spice dessert you love.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 scoop Vanilla protein powder
- 1 cup Oats
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Maple syrup
- 0.5 cup Greek yogurt
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly spray with cooking spray.
In a large mixing bowl, combine the pumpkin puree, eggs, unsweetened almond milk, and maple syrup. Mix until well blended.
Add the vanilla protein powder to the wet ingredients, stirring until fully incorporated.
In a separate bowl, mix the oats, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Fold in the Greek yogurt until the batter is smooth.
If using, fold in the chopped walnuts to add a crunchy texture.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 70.1 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 857 mg | 66% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1514 mg | 32% | |
*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.
