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Pumpkin Protein Muffins

A close-up shot of five golden-brown pumpkin protein muffins arranged on a white plate, bathed in warm sunlight.
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Moist and flavorful pumpkin muffins packed with protein, perfect for a healthy snack or post-workout fuel. These easy, one-bowl muffins are ideal for meal prep and can be stored for later.

Ingredients

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

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 oat flour, protein powder, pumpkin pie spice, baking soda, and salt.
  3. Add pumpkin puree, applesauce, maple syrup, eggs, and vanilla extract to the bowl. Stir until just combined. Do not overmix.
  4. Fold in any optional nuts.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a lower sugar option, reduce maple syrup to 3 tablespoons.
  • Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
  • You can substitute almond flour for oat flour for a slightly different texture.
  • Ensure your protein powder is unsweetened or adjust the maple syrup accordingly.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-protein-muffins-one-bowl/