Go Back

Pumpkin Protein Muffins

Pumpkin protein muffins with oats blended into flour for a hearty, tender crumb. Baked at 375°F until domed and just set, with a crack down the center and pumpkin seeds on top.
Print Recipe Pin Recipe
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 flour.
  • 60 g vanilla protein powder 2 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
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • 0.33 cup maple syrup
  • 0.25 cup coconut oil Melted.
  • 1 tsp vanilla
  • 0.33 cup plain Greek yogurt
Topping
  • 1 pumpkin seeds For topping.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F, then line a 12-cup muffin tin. Set the tin up so the batter can be portioned right after mixing.
Mix the dry ingredients
  1. Blend the old-fashioned oats into a flour, then combine with vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until evenly speckled in color.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla, and Greek yogurt until smooth. The mixture should look glossy and uniform.
Assemble and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as no dry streaks remain to keep the crumb tender.
  2. Divide the batter into the muffin cups. Fill each cup evenly for consistent domes.
  3. Top each muffin with pumpkin seeds, then bake for 20-22 minutes at 375°F until a toothpick comes out clean. Look for golden-orange domes and a set center.

Notes

Pro tip: Blend the oats into flour and fold the batter gently—overmixing can make muffins tough. Store in an airtight container in the fridge for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy swap, use plain dairy-free yogurt in the same amount.