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Pumpkin Muffins

The BEST High Protein Pumpkin Muffins (Moist & Fluffy!)

These unbelievably moist and fluffy high-protein pumpkin muffins are packed with autumn flavor, making them a perfect healthy breakfast or satisfying post-workout snack. Crafted with casein protein and psyllium husk, they promise a delightful texture without the dryness often found in protein baked goods.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting 15 minutes
Total Time 57 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oat flour
  • 1/2 cup vanilla casein protein powder
  • 1/4 cup granulated sweetener
  • 1 teaspoon psyllium husk
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Standard 12-cup muffin tin
  • Paper liners
  • Large Bowl
  • Whisk
  • Medium-sized bowl
  • spatula
  • Ice cream scoop
  • wire rack

Method
 

Step 1: Prepare and Mix Wet Ingredients
  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, large eggs, plain Greek yogurt, maple syrup, and vanilla extract until smooth and well combined.
Step 2: Combine Dry Ingredients
  1. In a separate, medium-sized bowl, whisk together the oat flour, vanilla casein protein powder, granulated sweetener, psyllium husk, pumpkin pie spice, baking soda, baking powder, and salt. Ensure all dry ingredients are evenly distributed.
Step 3: Mix Batter and Rest
  1. Pour the dry ingredients into the bowl with the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. The batter will be thick.
  2. Let the batter rest for 10-15 minutes. This allows the casein protein and psyllium husk to fully hydrate, crucial for optimal texture.
Step 4: Bake to Perfection
  1. Use an ice cream scoop to evenly distribute the batter among the 12 prepared muffin cups.
  2. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, but no wet batter.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 200kcalCarbohydrates: 22gProtein: 14gFat: 6gSaturated Fat: 1.5gCholesterol: 35mgSodium: 175mgPotassium: 120mgFiber: 4gSugar: 10gVitamin A: 120IUVitamin C: 1.5mgCalcium: 65mgIron: 0.8mg

Notes

These high-protein pumpkin muffins are designed for ultimate moisture and flavor, perfect for a cozy autumn treat or a healthy boost. The unique combination of casein protein and psyllium husk helps prevent the dryness often associated with protein-baked goods. Store cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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