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Pumpkin protein muffins made with canned pumpkin and oats on a wooden table

Pumpkin Protein Muffins

Delicious and nutritious muffins made with canned pumpkin and oats, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups old fashioned rolled oats
  • 2 scoops vanilla protein powder (about 60 g)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 0.25 tsp salt
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 0.33 cup pure maple syrup
  • 0.33 cup plain Greek yogurt
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
Topping
  • 2 tbsp pumpkin seeds for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with oil.
  2. In a large bowl, combine the oats, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until evenly mixed.
  3. In another bowl, whisk together the canned pumpkin puree, eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle pumpkin seeds on top.
  6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or let them cool completely for later.

Notes

For variations, if you don't have protein powder, you can replace it with extra oats. To make it vegan, substitute eggs with flaxseed meal mixed with water. Avoid overbaking for best results.