2 scoops vanilla whey or plant-based protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/4 cup dark chocolate chips or chopped walnuts (optional)
Instructions
Step 1: Preheat and Prepare – Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
Step 2: Mix Dry Ingredients – In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Ensure there are no large clumps of protein powder for a smooth batter.
Step 3: Combine Wet Ingredients – In a separate medium bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk until the mixture is completely smooth and the eggs are fully incorporated.
Step 4: Create the Batter – Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the protein muffins tough. If you are using chocolate chips or nuts, fold them in now.
Step 5: Fill the Muffin Tin – Distribute the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. This allows enough room for the muffins to rise without overflowing.
Step 6: Bake and Cool – Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.