Pumpkin Protein Muffins

4.80 from 5 votes

Pumpkin Protein Muffins are easy to make with healthy ingredients like greek yogurt! Gluten free and packed with 9g of protein per muffin.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: protein pumpkin muffins, pumpkin protein muffins, pumpkin protien muffins with greek yogurt

Servings: muffins

Calories: 190kcal

1 cup pumpkin puree 250 g
¾ cup full-fat plain Greek yogurt 170 g
2/3 cup maple syrup 200g/240 mL
2 large eggs
2 tablespoons avocado oil
1 ¾ cups oat flour 180 g
½ cup vanilla whey protein powder lightly packed, weight will vary based on brand 45g
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350 F. Line a 12-count muffin tin with paper or silicone liners and set aside.
In a large mixing bowl, combine the pumpkin, yogurt, maple syrup, eggs, and oil. Whisk together until smooth.
Add the oat flour and vanilla protein powder to the wet ingredients. Whisk together to fully incorporate, making sure there are no lumps.
Sprinkle in the pumpkin pie spice, baking soda, baking powder, and salt. Whisk together to evenly distribute but avoid over-mixing.
Using a scoop or large spoon, divide the batter between the muffin wells (take care not to overfill the wells if your batter is on the thinner side).
Place the muffins in the oven and bake for 15-20 minutes (17 minutes was perfect for my oven).
Remove the muffins from the oven and allow them to cool for about 10 minutes before enjoying.