Description

These hearty pumpkin protein muffins are moist, rich, and satisfying—perfect for busy mornings or post-workout snacks. Packed with wholesome pumpkin puree, warm spices, and a boost of protein powder, they strike the balance between indulgent and nourishing. Each muffin is studded with melty chocolate chips, making them both kid-approved and fitness-friendly. Whether you’re meal-prepping for the week or craving a cozy fall treat, these muffins deliver flavor and fuel in every bite.

Ingredients

Scale

1 cup pumpkin puree
2 large eggs
3/4 cup plain Greek yogurt
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 1/4 cups oat flour (or blended rolled oats)
1/2 cup vanilla or chocolate protein powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

1/2 cup dark chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk pumpkin puree, eggs, yogurt, maple syrup, and vanilla.
In a separate bowl, mix oat flour, protein powder, baking soda, baking powder, salt, and spices.
Gently fold dry ingredients into wet mixture until just combined.
Stir in chocolate chips, reserving a few for topping.
Divide batter evenly into muffin cups, filling 3/4 full.
Bake 20–22 minutes, or until a toothpick comes out clean.

Cool slightly before serving warm.

Notes

Swap chocolate chips for walnuts or pecans for extra crunch.

Use plant-based yogurt and protein powder to make dairy-free muffins.

Store in an airtight container in the fridge for up to 5 days.