Pumpkin Protein Muffins: Easy One-Bowl Breakfast
By Jonah Pike
10 min
Prep
25 min
Cook
35 min
Total
12
Servings
Easy
Level
I use these pumpkin protein muffins as grab-and-go breakfasts to save time during busy weekday mornings and other activities. These muffins are moist and flavorful, similar to other pumpkin and seasonal baked goods. You can mix the muffin batter at home in one bowl.
Use 100% canned pumpkin, not pumpkin pie mix. I thoroughly combine wet ingredients and then fold in dry ingredients until no more dry flour is visible, though the batter may still be lumpy. Overmixing muffin batter with protein ingredients can cause dry muffins. I do not try to mix the batter more.
Fill muffin cups two-thirds full with batter. The muffins will expand during baking in a 12-cup pan. Try pumpkin seeds and cinnamon sugar as toppings. Other variations include adding chocolate chips and chopped nuts to the batter.
Bake until a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack. Cooling muffins briefly before taking them out of the pan can help prevent breakage. I like to cool the full batch of 12 muffins completely for other uses, such as meal planning.
Why we keep this one around
- The batch makes 12 muffins, providing breakfast and snack options for two days without having to make more batches.
- One bowl is used to make batter. A clean counter surface is available for other uses during the morning before work.
- Pumpkin and warm spices are added to protein powder to give it a fall-muffin flavor.
- Add toppings to the batter to make a new batch.
- They are good for meal planning because the muffins can be eaten as a light meal or snack.
- Paper liners make filling the tin easier, and cleanup stays small.
Ingredients
- •1 cup pumpkin puree (100% pure, not pumpkin pie filling)
- •2 large eggs
- •½ cup vanilla or unflavored protein powder (whey or casein blend recommended)
- •1 ½ cups oat flour (store-bought or homemade)
- •⅓ cup pure maple syrup
- •¼ cup melted coconut oil (or other neutral oil)
- •1 tsp baking powder
- •½ tsp baking soda
- •2 tsp pumpkin pie spice
- •¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Line a 12-cup muffin tin with paper liners or grease it well.
- 3
Whisk the pumpkin puree, eggs, maple syrup, and melted coconut oil in a large mixing bowl until smooth.
- 4
Add the protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
- 5
Stir just until combined, without overmixing.
- 6
Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full.
- 7
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- 8
Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
FAQ
Nutrition (per serving)
Calories
155
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
