Description
These Healthy Pumpkin Protein Muffins are soft, naturally sweetened, and packed with oats and protein—perfect for fall breakfasts or post-gym snacks.
Ingredients
1 ½ cups rolled oats
1 cup canned pumpkin puree
2 large eggs
1 ripe banana or ¼ cup maple syrup
1 scoop (about 30g) vanilla protein powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
Optional: ¼ cup dark chocolate chips or chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
2. Add oats to a blender and pulse until they resemble coarse flour.
3. Add pumpkin, eggs, banana or syrup, protein powder, spices, baking powder, baking soda, salt, and vanilla.
4. Blend until smooth. Stir in optional add-ins if using.
5. Scoop batter into muffin cups, filling about ¾ full.
6. Sprinkle tops with oats, seeds, or chocolate chips if desired.
7. Bake for 18–20 minutes or until a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Use maple syrup for a sweeter muffin or banana for a lighter version.
Store in fridge up to 5–6 days or freeze for up to 3 months.
Reheat in microwave for 15 seconds for fresh-baked softness.
Top with almond butter or Greek yogurt for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Recipes, Snacks, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 4g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Keywords: pumpkin protein muffins, no refined sugar, healthy muffins, high protein fall snacks