Go Back
For these muffins, gather these essential ingredients: - 1 cup canned pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 2 large eggs - 1 cup rolled oats - 1/2 cup almond flour - 1/2 cup protein powder (vanilla or unflavored) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt Each of these ingredients adds flavor and nutrition. The pumpkin puree gives moisture and a rich taste. Greek yogurt adds creaminess and protein. Honey or maple syrup sweetens the muffins naturally. You can make your muffins even tastier by adding: - 1/3 cup chopped walnuts or pecans - 1/3 cup chocolate chips These add-ins boost crunch and sweetness. Nuts provide healthy fats, while chocolate chips satisfy any sweet tooth. Each ingredient brings something good to the table: - Canned pumpkin puree: Full of vitamins A and C, this ingredient helps your immune system. - Greek yogurt: Packed with protein and probiotics, it supports gut health. - Honey or maple syrup: Natural sweeteners with antioxidants, they offer a healthier option than refined sugar. - Eggs: Great for protein and healthy fats, they help with muscle repair. - Rolled oats: A good source of fiber, they keep you full and support digestion. - Almond flour: Low in carbs and high in healthy fats, it’s great for energy. - Protein powder: Adds extra protein to help build muscles. - Baking powder and baking soda: These help the muffins rise and become fluffy. - Pumpkin spice and cinnamon: These spices not only add flavor but also have anti-inflammatory properties. - Salt: Enhances all the flavors. Using these ingredients, you get tasty muffins that are also nutritious! First, gather your ingredients. You will need: - 1 cup canned pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 2 large eggs - 1 cup rolled oats - 1/2 cup almond flour - 1/2 cup protein powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - Optional: 1/3 cup chopped walnuts or pecans - Optional: 1/3 cup chocolate chips Now, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. In a large mixing bowl, whisk the pumpkin puree, Greek yogurt, honey (or maple syrup), and eggs. Mix until smooth. In a separate bowl, combine rolled oats, almond flour, protein powder, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Gradually add these dry ingredients to the wet mix. Stir gently until just combined. Avoid overmixing, or your muffins may turn out dense. If you want to add some crunch, fold in the optional chopped walnuts or pecans and chocolate chips. This will give your muffins a tasty surprise! Next, spoon the batter into the muffin tin. Fill each cup about 2/3 full. This allows room for rising. Bake in your preheated oven for 18-20 minutes. The muffins should rise and turn golden brown. To check if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, they are ready! If it has wet batter on it, bake for a few more minutes. Once done, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your tasty pumpkin protein muffins! To make your muffins moist and fluffy, follow these tips: - Use fresh ingredients: Check your baking powder and soda for freshness. - Don’t overmix: Stir the batter until just combined. Overmixing makes muffins dense. - Add yogurt: Greek yogurt provides moisture and protein. It's a great choice! - Try adding applesauce: This can boost moisture without adding fat. Avoid these common mistakes for the best muffins: - Skipping the eggs: Eggs help bind the batter and add fluffiness. - Ignoring oven temperature: Preheat your oven to 350°F (175°C) for even baking. - Not greasing the tin: Even if you use liners, a little spray helps muffins release easily. - Not testing doneness: Use a toothpick; it should come out clean when done. Measuring correctly impacts your muffin’s texture. Here’s how: - Spoon and level flour: Don’t scoop flour directly from the bag. This packs it down. - Use dry measuring cups for solids: For oats or flour, use dry cups, and level them with a knife. - Use liquid measuring cups for wet ingredients: Make sure to check the measurement at eye level. - Weigh ingredients if possible: A kitchen scale gives the most accurate measurements. These tips will help you master your pumpkin protein muffins! {{image_2}} To make these muffins gluten-free, swap rolled oats for gluten-free oats. Almond flour works well, too. If you want more options, use coconut flour instead of almond flour. Just remember, coconut flour absorbs more liquid, so add a bit more yogurt or pumpkin puree. This way, your muffins will still be moist and tasty. Want to mix it up? Add different spices like nutmeg or ginger for a new twist. You can also stir in dried fruits, like cranberries or raisins, for sweetness. If you love chocolate, try using dark chocolate chips or cocoa powder. For a nutty taste, add sunflower seeds or chia seeds. The options are endless! If you don’t have protein powder, no worries! You can use ground flaxseed or hemp seeds instead. These add healthy fats and fiber. You could also try using more almond flour or oats to keep the texture right. Just remember, changing ingredients might alter the taste and nutrition. To keep your pumpkin protein muffins fresh, store them in an airtight container. This will help keep them moist. You can place them in the fridge for up to a week. If you prefer room temperature, they last about three days. Always check for any mold before eating. Freezing is a great way to save muffins for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap or foil. Place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to enjoy one, just pull it out and let it thaw. Reheating your muffins helps bring back their fresh taste. You can use a microwave or an oven. For the microwave, heat each muffin for about 15-20 seconds. If using an oven, preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This will make them soft and tasty again! To make these muffins vegan, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for five minutes to thicken. Also, replace Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey for sweetness. If you need a substitute for almond flour, try using oat flour or whole wheat flour. Both options work well, though they may change the texture slightly. You can also grind rolled oats into a fine powder to make oat flour. This keeps it gluten-free if needed. Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft, then puree it. This may take more time than using canned pumpkin, but it gives a fresh taste. Just ensure the puree is smooth and has no chunks. You now know how to make delicious Pumpkin Protein Muffins. We covered key ingredients, their benefits, and step-by-step instructions. You learned tips for perfect baking and common mistakes to avoid. Don’t forget the fun variations to create new flavors. Proper storage will keep muffins fresh longer. With these easy methods, you can enjoy a healthy treat anytime. Happy baking!

Pumpkin Protein Muffins

Elevate your snack game with these delicious Pumpkin Power Muffins! Packed with pumpkin puree, Greek yogurt, and oats, these muffins are a nutritious treat that everyone will love. Perfect for breakfast or a post-workout boost, they're easy to make and full of flavor. Click to discover the full recipe and start baking your way to tasty health! Enjoy delightful bites that fuel your day with every scrumptious muffin.
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup Greek yogurt

1/4 cup honey or maple syrup

2 large eggs

1 cup rolled oats

1/2 cup almond flour

1/2 cup protein powder (vanilla or unflavored)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

Optional: 1/3 cup chopped walnuts or pecans

Optional: 1/3 cup chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, whisk together the canned pumpkin puree, Greek yogurt, honey (or maple syrup), and eggs until smooth and well combined.

      In another bowl, mix the rolled oats, almond flour, protein powder, baking powder, baking soda, pumpkin spice, cinnamon, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

          If using, fold in the chopped walnuts or pecans and chocolate chips into the batter gently.

            Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 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 tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins