Pumpkin Protein Muffins
This recipe was created by Lillian Rittel, my intern and student at the University of Florida. Through the process, she learned that perfecting a recipe sometimes takes a few extra tries, and the results are always worth it! From testing to tasting, her dedication really shines through in this final version. Now, it’s your turn to enjoy it!
Total Time: 30-35 minutes
Est. Prep Time: 10 minutes; Cook Time: 20-25 minutes
Makes 14 muffins
Ingredients
1 ½ cups oat flour
1 cup 100% pure pumpkin
2 eggs
¾ cup plain Greek yogurt
½ cup protein powder (I used vanilla flavored)
¼ cup maple syrup
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
½ cup dark chocolate chips
Instructions
Preheat the oven to 350°F. Line a muffin tray with liners or lightly spray with oil for easy removal.
In a mixing bowl, combine the eggs, pumpkin, Greek yogurt, maple syrup, and vanilla extract until smooth.
Add the oat flour, protein powder, baking soda, baking powder, and cinnamon. Mix until just combined.
Gently fold in the chocolate chips.
Divide the batter evenly among the muffin tray cups.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for about 10 minutes before removing from the tray. Enjoy warm or at room temperature!
There’s something about baking with pumpkin that instantly makes it feel like fall. These Pumpkin Protein Muffins are one of my favorite simple recipes to make when the weather starts to cool down. They come together quickly, are made with wholesome ingredients, and taste like a cozy autumn morning.
Packed with nutrient-dense ingredients like Greek yogurt, oat flour, and pumpkin, these muffins offer a perfect balance of protein, fiber, and flavor. The maple syrup adds just the right touch of natural sweetness, while the dark chocolate chips make every bite feel a little extra special.
Whether I’m grabbing one on my way to class, enjoying it after a workout, or pairing it with my morning coffee, these muffins always hit the spot. They’re soft, lightly sweet, and full of fall flavor, proof that healthy recipes can still taste like a treat.
Storage & Serving Tips
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months, just thaw overnight or warm in the microwave for 20–30 seconds before serving. They’re delicious on their own, or try topping one with a smear of nut butter or Greek yogurt for an extra boost of protein.
