![['Close-up of a moist pumpkin protein muffin with a golden-brown crust.', 'Side view of a fluffy pumpkin muffin, showcasing its tender texture and rich color.', 'Detailed shot of a pumpkin protein muffin highlighting its inviting surface and soft interior.', 'Irresistible pumpkin muffin with a slightly glossy finish and a hint of spice visible.']](https://quickflavorfix.com/wp-content/uploads/2026/07/pumpkin-protein-muffins_1_U1.webp)
Pumpkin Protein Muffins
Enjoy these moist and protein-packed pumpkin muffins perfect for a healthy snack or breakfast.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree ((250 g))
- ¾ cup full-fat plain Greek yogurt ((170 g))
- 2/3 cup maple syrup ((200 g / 240 mL))
- 2 large eggs
- 2 tablespoons avocado oil
Dry Ingredients
- 1 ¾ cups oat flour ((180 g))
- ½ cup vanilla whey protein powder ((45 g))
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners.
- Mix pumpkin, yogurt, maple syrup, eggs, and oil until smooth.
- Add dry ingredients and whisk until fully incorporated.
- Divide batter into muffin cups and bake for 15-20 minutes.
- Cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days.