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High Protein Pumpkin Muffins

Delicious and nutritious pumpkin muffins packed with protein, perfect for breakfast or a snack.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 12 muffins

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree Fresh or canned
  • 1/2 cup Greek yogurt Can substitute with other yogurts or applesauce
  • 1/4 cup honey or maple syrup Adjust to taste
  • 1/2 cup vegan protein powder Optional

Dry Ingredients

  • 1/2 cup almond flour Can substitute with gluten-free blend
  • 1/2 cup oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
  • In a large bowl, combine the pumpkin puree, Greek yogurt, and honey or maple syrup. If using, mix in the vegan protein powder.
  • In another bowl, whisk together the almond flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mix, stirring gently until just combined; avoid overmixing.
  • Spoon the batter into the muffin tins, filling each cup about two-thirds full.

Baking

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

Serve with a dollop of Greek yogurt and a drizzle of honey for added flavor. These muffins can be enjoyed on their own or with nut butter.