Pumpkin Protein Muffins
These Pumpkin Protein Muffins are a delicious and nutritious treat perfect for fall, combining pumpkin with protein for a cozy snack any time of year.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups oats
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: oats, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Combine the wet ingredients: pumpkin puree, honey (or maple syrup), almond milk, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fill a muffin tin with batter, filling each cup about 3/4 full.
- Bake for about 18–20 minutes or until a toothpick comes out clean.
- Cool for a few minutes in the pan before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
For gluten-free muffins, use certified gluten-free oats. You can also experiment with flavors by adding chocolate chips, nuts, or berries.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 7g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin muffins, protein muffins, healthy snacks, fall baking, breakfast ideas