There is something magical about the smell of pumpkin spice on a crisp fall morning. You want that cozy feeling but also need a breakfast that keeps you full. These High Protein Pumpkin Muffins are the perfect solution for your busy mornings.
They are light, tender, and packed with nourishing ingredients for your whole family. You will love how they make your kitchen smell like a warm autumn dream. Let’s get baking and start your day with a healthy win.
Why You’ll Love This Recipe
These muffins are a total game-changer for your healthy reset this season. Most muffins leave you hungry an hour later, but not these. The Greek yogurt and protein powder provide a satisfying boost that lasts.
They are naturally sweetened with maple syrup and full of fiber from oat flour. You can feel good about serving these to your kids as a snack. They are perfect for meal prep because they stay moist for days.
Simple Method
Making these muffins is incredibly easy and beginner-friendly. You only need two bowls and a muffin tin to get started. Just whisk your dry ingredients and fold in the creamy pumpkin mixture.
Even if you are new to baking, you can do this with confidence. The batter comes together in just fifteen minutes of prep time. You will have warm muffins on the table in about half an hour.
Ingredients You’ll Need
This recipe uses simple pantry staples and seasonal favorites to create magic. You likely have most of these ingredients in your kitchen right now.
- 1.5 cups oat flour
- 2 scoops vanilla whey protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 0.25 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup non-fat plain Greek yogurt
- 2 large eggs
- 0.33 cup pure maple syrup
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk oat flour, protein powder, baking powder, baking soda, spice, and salt together.
- In a separate bowl, whisk pumpkin, yogurt, eggs, maple syrup, and vanilla until smooth.
- Gradually pour the wet ingredients into the dry ingredients and stir gently.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before moving to a wire rack.
Best Ways to Enjoy It
Serve these muffins warm with a tiny smear of almond butter. They are delicious alongside a hot cup of coffee on a slow weekend. You can also pack them for lunch as a sweet treat.
For a fancy brunch, serve them on a wooden platter with fresh fruit. Your guests will never guess they are actually healthy. Set the table and enjoy a cozy fall moment with your loved ones.
Storage & Reheating
Store your leftovers in an airtight container at room temperature for two days. For longer storage, keep them in the fridge for up to one week. You can also freeze these muffins for a quick future breakfast.
Just wrap them individually and thaw one whenever you need a boost. Reheat in the microwave for fifteen seconds to get that fresh-baked warmth. This makes your morning routine so much smoother and stress-free.
Tips for Best Results
- Do not overmix the batter to keep the texture light and fluffy.
- Use plain Greek yogurt rather than flavored versions for the best results.
- Check for doneness with a toothpick to avoid drying them out.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- Measure your oat flour carefully to ensure the muffins rise properly.
- Allow them to cool slightly so they don’t stick to the liners.
Easy Flavor Ideas
- Fold in dark chocolate chips for a decadent morning treat.
- Add chopped walnuts or pecans for a satisfying autumn crunch.
- Sprinkle a little extra cinnamon on top before baking for more spice.
Common Questions
Can I use a different protein powder?
Whey protein powder works best for the texture of these muffins. Plant-based powders can be used but may make the muffins a bit denser. Stick to vanilla or unflavored for the best taste.
Can I make these dairy-free?
You can substitute the Greek yogurt with a thick dairy-free almond or soy yogurt. Ensure it is plain and unsweetened to keep the flavors balanced. The texture may vary slightly but will still be delicious.
I hope these warm pumpkin muffins bring a little extra joy to your fall mornings. They are a simple way to nourish your body and your soul. Happy baking, and enjoy every protein-packed bite!
— Katie Wood
Ingredients
- 1.5 cups oat flour
- 2 scoops vanilla whey protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 0.25 teaspoon sal t
- 1 cup canned pumpkin puree
- 1 cup non -fat plain Greek yogurt
- 2 large egg s
- 0.33 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or coat with non-stick spray.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
- In a separate medium bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
