Description
These protein-packed pumpkin muffins are the ultimate breakfast hack for busy mornings. Combining the comforting warmth of autumn spices with high-quality protein powder, these muffins offer a wholesome, nutrient-dense alternative to traditional bakery treats. They are perfect for fitness enthusiasts, parents on the go, or anyone seeking a satisfying, guilt-free snack that sustains energy levels without the sugar crash.
Ingredients
1.5 cups oat flour
1 cup protein powder (whey-casein blend recommended)
1 cup pure pumpkin puree
2 large eggs
1/3 cup honey or maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup almond milk (if needed to adjust consistency)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate medium bowl, combine the pumpkin puree, eggs, and honey until smooth.
Slowly pour the wet ingredients into the dry ingredients.
Use a spatula to gently fold the mixture together until just combined, taking care not to overmix to maintain a soft texture.
Divide the batter evenly into the prepared muffin tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If using plant-based protein, you may need an extra splash of almond milk as it tends to be more absorbent than whey. Always use pure pumpkin puree, never pumpkin pie filling.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 7g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg