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.

5 from 3 votes

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Course: Breakfast, Snack

Cuisine: American, Gluten-Free, Healthy Options

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 352kcal

Author: Capri Lilly

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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