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Pumpkin Protein Muffins

Close-up of a split pumpkin protein muffin showing its moist, fluffy interior.
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Moist, high-protein pumpkin muffins perfect for a healthy fall snack or post-workout fuel. These easy, one-bowl muffins are freezer-friendly and packed with warm spices.

Ingredients

Scale
  • 1 ½ cups oat flour
  • 1 scoop (30g) vanilla whey protein powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • ⅓ cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking soda, and salt.
  3. Add the pumpkin puree, applesauce, maple syrup, eggs, and vanilla extract to the bowl. Stir until just combined. Do not overmix.
  4. If using, fold in the chopped nuts.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a lower sugar option, you can reduce the maple syrup to ¼ cup or use a sugar substitute.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
  • You can substitute the whey protein with a plant-based protein powder, but you may need to adjust the liquid slightly.
  • Ensure your pumpkin puree is not pumpkin pie filling.

Nutrition

Find it online: https://gourmetgaze.com/pumpkin-protein-muffins/