Description

These low-calorie, high-protein pumpkin muffins are soft, hearty, and perfectly spiced, making them the ultimate guilt-free indulgence. Packed with protein powder and Greek yogurt, they’re not only delicious but also filling and nutritious. Ideal for meal prep, post-workout snacks, or cozy fall mornings, these muffins strike the perfect balance between comfort food and health-conscious baking.

Ingredients

Scale

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

1/4 tsp ginger

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, applesauce, and vanilla.
In another bowl, mix oat flour, protein powder, baking powder, baking soda, salt, and spices.
Fold dry ingredients into wet mixture until just combined.
Divide batter evenly into muffin cups, filling 3/4 full.
Bake 18–22 minutes, or until a toothpick inserted comes out clean.

Cool slightly before enjoying.

Notes

Use chocolate or pumpkin spice protein powder for extra flavor.

Add chia seeds, flax, or chopped nuts for a nutrient boost.

Store in the fridge up to 5 days or freeze for up to 2 months.