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Pumpkin Protein Muffins

Pumpkin protein muffins with a tender, hearty crumb—built with blended oat flour and vanilla protein powder for a boosted breakfast. Baked at 375°F until the tops dome and a toothpick comes out clean, finished with pumpkin seeds.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup old-fashioned oats blended into flour
  • 2 vanilla protein powder 60g
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • 0.33 cup maple syrup
  • 0.25 cup coconut oil melted
  • 1 tsp vanilla
  • 0.33 cup plain Greek yogurt
Topping
  • pumpkin seeds for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin. Use a nonstick spray if your pan tends to stick.
Mix the dry and wet ingredients
  1. Blend the old-fashioned oats into a flour, then combine with vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Whisk until the dry mixture is evenly speckled.
  2. Whisk the pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla, and plain Greek yogurt until smooth. Stop when the wet mixture looks uniform and glossy.
Assemble and bake
  1. Fold the dry mixture into the wet until just combined. The batter should look thick with a few small lumps, not overmixed.
  2. Divide the batter into the 12 muffin cups. Fill each cup evenly for consistent domes.
  3. Top each muffin with pumpkin seeds. Press them lightly so they stay on as the muffins rise.
  4. Bake for 20-22 minutes at 375°F, until a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring.

Notes

For the best texture, blend the oats well so the flour is fine, then stop mixing as soon as the dry streaks disappear. Store muffins in an airtight container in the fridge for up to 4 days. Freeze up to 2 months—thaw overnight in the fridge and warm briefly if you like. If you prefer dairy-free, swap the Greek yogurt for an equal amount of unsweetened dairy-free yogurt (check that it’s thick).