Creamy High Protein Pumpkin Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla whey or plant-based protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Optional: 1/4 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with silicone liners or lightly grease them with non-stick cooking spray to ensure the muffins don’t stick.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk vigorously until the mixture is smooth and the eggs are fully incorporated.
- In a separate medium bowl, whisk together the oat flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt. Make sure there are no large clumps of protein powder remaining.
- Slowly add the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. If you are using chocolate chips or nuts, fold them in now.
- Distribute the batter evenly among the 12 muffin cups. They should be about three-quarters full. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 to 10 minutes. Transfer them to a wire rack to cool completely before eating, as this helps the texture set properly.