Description

These Delicious Pumpkin Protein Muffins are a wholesome and flavorful snack packed with protein and the warm spices of cinnamon and nutmeg. Made with pumpkin puree, rolled oats, and vanilla protein powder, they are perfect for a nutritious breakfast or post-workout treat. Moist, tender, and naturally sweetened with maple syrup, these muffins offer the perfect balance of taste and health.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
1/2 cup vanilla protein powder
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Wet Ingredients

1 cup pumpkin puree (canned or homemade)
2 large eggs
1/4 cup maple syrup
1/2 cup milk (or dairy-free alternative)

Optional Add-ins

Chocolate chips or nuts (amount as desired)

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together rolled oats, protein powder, baking powder, salt, ground cinnamon, and nutmeg until well combined.
Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, and milk until the mixture is smooth and consistent.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, gently mixing until just combined. Avoid overmixing to maintain a light texture.
Add optional mix-ins: If desired, gently fold in chocolate chips or nuts at this stage to add extra flavor and texture.
Fill muffin tins: Pour the batter into the prepared muffin tins, filling each about two-thirds full to allow room for rising.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before enjoying.

Notes

You can substitute maple syrup with honey or agave syrup if preferred.
For a gluten-free option, ensure that the rolled oats and protein powder are certified gluten-free.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Freeze muffins for longer storage; thaw at room temperature or warm in the microwave before eating.
Use dairy-free milk alternatives like almond, soy, or oat milk to keep the muffins vegan-friendly.