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8g Protein Pumpkin Muffins Recipe

4.6 from 102 reviews

These 8g Protein Pumpkin Muffins are a delicious and healthy treat perfect for breakfast or a snack. Packed with protein and wholesome ingredients like oats and pumpkin purée, they provide a nutritious boost with natural sweetness from honey. Moist and flavorful, these muffins are easy to prepare and bake, making them great for meal prep or sharing with family.

Ingredients

Scale

Dry Ingredients

  • 1 cup oats
  • ½ cup protein powder

Wet Ingredients

  • 1 cup pumpkin purée
  • 2 eggs
  • ¼ cup honey

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the muffins evenly.
  2. Mix Dry Ingredients: In a large bowl, combine the oats and protein powder thoroughly to create a uniform base for the batter.
  3. Combine Wet Ingredients: Add the pumpkin purée, eggs, and honey to the dry mixture. Stir well until all ingredients are fully incorporated and the batter is smooth.
  4. Prepare Muffin Cups: Pour the muffin batter evenly into muffin cups or a lined muffin tin, filling each about three-quarters full for proper rising.
  5. Bake: Place the muffin tin in the oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin — it should come out clean or with few crumbs.
  6. Cool & Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Use rolled oats for the best texture; quick oats can make the muffins denser.
  • Choose a protein powder flavor that complements pumpkin, such as vanilla or cinnamon.
  • Honey can be substituted with maple syrup or agave nectar for a different sweetness profile.
  • Ensure pumpkin purée is pure and unsweetened for accurate flavor and nutrition.
  • These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

Keywords: protein pumpkin muffins, healthy pumpkin muffins, high protein breakfast, pumpkin recipe, baked muffins