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Pumpkin Protein Muffins

Close-up of two pumpkin protein muffins on a plate, one whole and one broken in half, showing a moist interior with nuts.
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Moist, spiced pumpkin muffins packed with protein, perfect for a healthy snack or post-workout fuel. This recipe uses simple ingredients and is ideal for meal prep.

Ingredients

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  • 1 ½ cups oat flour
  • 1 scoop (30g) vanilla or unflavored whey protein powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • â…“ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking soda, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, applesauce, maple syrup, egg, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. If using, fold in the chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a nut-free option, omit the nuts.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature or gently reheat.
  • You can substitute almond flour for oat flour for a different texture.
  • Ensure your protein powder is finely ground for best results.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-protein-muffins/