These pumpkin protein muffins are ACTUALLY EASY TO MAKE! Gather your ingredients, blend the wet ingredients, add them to the dry ingredients, then place in a muffin tin and bake. That’s it! 🙂 I like to make 6 large muffins and each is 17 grams of protein and 8 grams of fiber.
There are a lot of factors that make this high protein pumpkin muffin magical:
- It’s made without any complicated blend of gluten-free flour. The base is actually rolled outs, which are blended until fine and used as the “flour” for this recipe.
- You start by blending the oats, pour them in a bowl. Then, blend the wet ingredients and pour them in the same bowl — it couldn’t get any easier.
- This recipe is not only healthy, but super yummy! You can enjoy the muffins as is, or add a cinnamon streusel topping for a bit extra flair.
- These pumpkin muffins are perfect for meal prep, great to enjoy after a workout, or great for a grab-and-go breakfast option.
How To Make These High Protein Pumpkin Oat Muffins
- Start by adding the rolled oats and other dry ingredients to the blender and blend until the oats become a fine powder (about 30 seconds). Then, pour it into a large bowl.
- Add the pumpkin puree and wet ingredients to the blender. Blend until smooth, then add the mixture to the dry ingredients. Combine with a rubber spatula until smooth and there are no large clumps.
- Transfer the mixture into a greased muffin tin with 6 or 12 openings. If topping with cinnamon streusel topping, combine the ingredients in a small bowl. Distribute the mixture evenly on top of the muffin batter
- Bake at 350F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for about 10 minutes in the muffin tin. Enjoy!
Tips for making your Pumpkin Protein Muffins
- Blend the dry and wet ingredients separately. It might be tempting to just add everything to the blender at once, but it is best to blend the oats separate to make sure you create a fine useable flour base.
- Use a protein powder you actually like! Make sure to use one that is good for baking and doesn’t have a strong chalky taste, otherwise, you will not enjoy your protein muffins.
- If you’d rather not use protein powder, try 1/3 cup more of oats. Keep in mind that this will change the nutritional breakdown.
- Old fashioned Rolled Oats are the best to use for this recipe. Avoid using quick oats or steel-cut oats.
- If you have a large blender like a Vitamix, you can start by blending the dry ingredients, then once you make the oat flour, add the wet ingredients directly to the blender and combine. Be sure not to over mix.
- I like to make the cinnamon streusel topping by adding the ingredients to a shallow bowl and smashing the ingredients into the butter until fully combined and it resembles a crumble.
High Protein Pumpkin Muffins
These pumpkin protein muffins are ACTUALLY EASY TO MAKE! Gather your ingredients, blend the wet ingredients, add them to the dry ingredients, then place in a muffin tin and bake.
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Servings: 6
Calories: 352kcal
Ingredients
Dry Ingredients
- 2 1/4 cups Rolled Oats, ensure gluten-free if necessary plus more for sprinkling on top
- 1 cup Protein Powder of Choice (about 100g)
- 2 teaspoons Pumpkin Pie Spice can sub with cinnamon
- 1/4 teaspoon Sea Salt
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 1/2 cups Pumpkin Puree
- 1/2 cup Maple Syrup or Agave
- 1/4 cup Non-Dairy Milk of choice
- 1/4 cup Greek Yogurt or Yogurt of Choice can sub with cottage cheese
- 2 Eggs
- 2 teaspoons Pure Vanilla Extract
Optional Cinnamon Streusel Topping
- 1/3 cup Rolled Oats
- 1/3 cup Gluten-Free All Purpose Flour (or regular all purpose flour)
- 1/3 cup Coconut Sugar or Light Brown Sugar lightly packed
- 1/2 teaspoon cinnamon
- 4 tablespoons Butter, softened (room temp butter)
Instructions
- Preheat the oven to 350F
- Start by adding the rolled oats and other dry ingredients to the blender and blend until the oats become a fine powder (about 30 seconds). Then, pour it into a large bowl.
- Add the pumpkin puree and wet ingredients to the blender. Blend until smooth, then add the mixture to the dry ingredients. Combine with a rubber spatula until smooth and there are no large clumps.
- Transfer the mixture into a greased muffin tin with 6 or 12 openings. If topping with cinnamon streusel topping, combine the ingredients in a small bowl. Distribute the mixture evenly on top of the muffin batter
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for about 10 minutes in the muffin tin. Enjoy!
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Nutrition
Serving: 1muffin (of 6) | Calories: 352kcal | Carbohydrates: 58.4g | Protein: 17g | Fat: 7g | Saturated Fat: 1.1g | Cholesterol: 62mg | Sodium: 178mg | Potassium: 350mg | Fiber: 8.2g | Sugar: 19.7g | Calcium: 129mg | Iron: 4mg
I adapted this recipe from my Blender Pumpkin Muffins and Blender Carrot Cake Muffins. If you love easy muffin recipes that don’t require a ton of work, check those out next!
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