High Protein Pumpkin Muffins
Start your morning off right with these High Protein Pumpkin Muffins—a perfect blend of wholesome ingredients and autumn flavor. These moist, nutrient-packed muffins combine protein-rich vanilla protein powder, creamy Greek yogurt, and fluffy egg whites with the earthy sweetness of pumpkin puree and warming spices like cinnamon and nutmeg. Ground rolled oats create a gluten-free base, while a touch of honey and chopped walnuts add natural sweetness and crunch. Quick and easy to prepare in just 15 minutes, these muffins make a satisfying breakfast, post-workout snack, or guilt-free treat. Packed with protein and free of refined sugar, they’re ideal for fueling your day while embracing cozy pumpkin spice vibes. Each bite is as healthy as it is delicious!
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Ingredients
- 1 cup rolled oats
- 0.5 cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 cup pumpkin puree
- 0.5 cup greek yogurt
- 0.25 cup honey
- 0.25 cup unsweetened almond milk
- 3 large egg whites
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
Step 2
In a blender, add the rolled oats and blend until they form a fine flour-like consistency.
Step 3
In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt. Mix well to combine.
Step 4
In a separate bowl, whisk together the pumpkin puree, Greek yogurt, honey, almond milk, egg whites, and vanilla extract until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Step 6
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Enjoy the muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
| Serving size | (798.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1420.1 |
| Total Fat 55.3g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 38.9mg | 0% |
| Sodium 1617.0mg | 0% |
| Total Carbohydrate 146.6g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 65.2g | |
| Protein 95.5g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 778.4mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1739.3mg | 0% |
Source of Calories