Moist and delicious, these Pumpkin Protein Muffins are a fabulous addition to your Fall baking. They are made with simple ingredients with protein powder added.
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 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.
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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 These 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 hole about ¾ of the way full.
Bake for 20 minutes.
Store in an air tight container in the refrigerator.
Try these other muffin recipes too:
Coffee Cake MuffinsGingerbread Muffins
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Easy Pumpkin Protein Muffins Recipe
Ingredients
- 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 medium banana peeled and mashed
- 1 cup pumpkin puree
- 2 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- 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.
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Angela W Broyles
Really good! These got nice and fluffy without being too “eggy”.
DIANA
Do you know the calories, fat, carb and protein in these?
Thanks!!!
Kristie
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?
Miz Helen
We will really enjoy your awesome Muffins! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen
Charlene Asay
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
Meena
These look good. I love pumpkin.
#niftythriftysundays
Erica Schmidt
I love adding protein to recipes like this, can’t wait to try these!
Platt College
Have to try making these pumpkin muffins for my Halloween party next week.
Supriya Kutty
This looks so yummy!! Definitely printing this out and adding it to my collection