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Pumpkin Protein Muffins

Pumpkin protein muffins made with blended oat flour for a hearty, tender crumb and a warm pumpkin-spice profile. Baked until golden and set, with pumpkin seeds on top and a clean-toothpick finish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup old-fashioned oats Blended into oat flour.
  • 60 g vanilla protein powder Use two scoops (60g).
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 15 oz pumpkin puree One 15 oz can.
  • 3 eggs
  • 0.333 cup maple syrup
  • 0.25 cup coconut oil, melted
  • 1 tsp vanilla
  • 0.333 cup plain Greek yogurt
Topping
  • 1 pumpkin seeds For topping, as desired.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep pan
  1. Preheat the oven to 375F and line a 12-cup muffin tin.
Make the oat-protein dry mix
  1. Blend the old-fashioned oats into flour, then combine with vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Combine wet ingredients
  1. Whisk pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla, and plain Greek yogurt until smooth.
Combine and fill
  1. Fold the dry mixture into the wet mixture just until combined, then divide the batter among the muffin cups.
Top and bake
  1. Top each muffin with pumpkin seeds, then bake 20-22 minutes at 375F until a toothpick comes out clean.

Notes

For tall, domed muffins, don’t overmix after adding the dry ingredients—fold until you don’t see dry streaks. Store airtight in the refrigerator for up to 4 days; freeze up to 2 months. For a dairy-free option, use unsweetened dairy-free yogurt in place of the Greek yogurt.