Moist, delicious and healthy, these Pumpkin Protein Muffins are another fabulous addition to your Fall baking. Have along with a yogurt parfait for the perfect breakfast or afternoon snack.
After making those delicious Pumpkin Waffles last week, I had some extra pumpkin puree in the refrigerator to use up. And since I have a mild obsession with muffins, what better way to use it up than to make pumpkin muffins. A healthy version at that.
I mention in several recipes that you can add protein powder to them to give more of a balance of the macronutrients (protein, carbs and fat) that we need in our diets. I decided to officially make this recipe with the protein powder added since I am in prep for my next competition and I have a certain amount of protein that I need to get it at each meal to meet my daily allotment.
I used a combination of oat flour and almond meal flour again because I love how moist muffins turn out with that little added almond flour. That as well as the Greek Yogurt just make them perfect.
Ingredients for Pumpkin Protein Muffins
1 cup oat flour (make your own by pulsing oats in a food processor)
¼ cup almond meal flour
2 scoops Protein Powder (vanilla or unflavored)
1 ½ tablespoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 egg whites
½ cup Greek Yogurt
1 medium banana, peeled and mashed
1 cup pumpkin puree
2 tablespoon honey
1 teaspoon vanilla extract
How to Make Pumpkin Protein Muffins
Preheat oven to 350° F.
Line a muffin tin and spray with baking spray.
In a large bowl, combine oatmeal flour, almond meal, protein powder, pumpkin, baking powder, baking soda, and salt.
In a medium bowl, combine egg whites, yogurt, banana, pumpkin puree, honey, and vanilla extract.
Add the liquid mixture to the dry mixture and combine until smooth.
Fill each muffin tin about ¾ of the way full.
Bake for 20 minutes.
Store in an air tight container in the refrigerator.
You may like these other healthy muffin recipes too:
Coffee Cake Muffins
Pumpkin Protein Muffins
- 1 cup oat flour make your own by pulsing oats in a food processor
- ¼ cup almond flour
- 2 scoops Protein Powder vanilla or unflavored
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 egg whites
- ½ cup Greek Yogurt
- 1 medium banana peeled and mashed
- 1 cup pumpkin puree
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- Preheat oven to 350° F.
- Line a muffin tin and spray with baking spray.
- In a large bowl, combine oatmeal flour, almond meal, protein powder, pumpkin, baking powder, baking soda, and salt.
- In a medium bowl, combine egg whites, yogurt, banana, pumpkin puree, honey, and vanilla extract.
- Add the liquid mixture to the dry mixture and combine until smooth.
- Fill each muffin tin about ¾ of the way full.
- Bake for 20 minutes.
- Store in an air tight container in the refrigerator.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Angela W Broyles
Really good! These got nice and fluffy without being too “eggy”.
Do you know the calories, fat, carb and protein in these?
These are so delicious!!! An excellent substitute for pumpkin bread! 🙂
I am curious to know what the macros for this recipe. Can you share, please?
We will really enjoy your awesome Muffins! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
The perfect muffin for this time of year. I would like to invite you to link up with us at Family Joy Blog Link Up Party this week. Check us out http://ow.ly/IEfD305FfQn
These look good. I love pumpkin.
I love adding protein to recipes like this, can’t wait to try these!
Have to try making these pumpkin muffins for my Halloween party next week.
This looks so yummy!! Definitely printing this out and adding it to my collection