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High Protein Pumpkin Muffins without Protein Powder

High Protein Pumpkin Muffins without Protein Powder - recipe card
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These moist and tender pumpkin muffins are packed with 15 grams of protein per serving, thanks to Greek yogurt, eggs, and rolled oats—no protein powder needed. Warm spices and pumpkin puree deliver cozy fall flavor, while the oat flour and almond flour keep them gluten-free and satisfying. Perfect for a grab-and-go breakfast or post-workout snack.

Ingredients

Scale
  • Dry Ingredients:
  • 1/2 cup rolled oats (certified gluten-free if needed)
  • 1/4 cup almond flour
  • 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • Wet Ingredients:
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full-fat Greek yogurt
  • 2 large eggs
  • 3 tablespoons honey (or pure maple syrup)
  • 1 teaspoon pure vanilla extract
  • Optional Add-ins:
  • 2 tablespoons chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (177°C). Line 4 cups of a standard muffin tin with paper liners or grease with nonstick spray. Note: This recipe makes 4 large muffins; if your tin has 6 cups, fill empty cups halfway with water to prevent warping.
  2. In a blender or food processor, pulse the rolled oats until they resemble coarse flour, about 30 seconds. Transfer to a large mixing bowl.
  3. Add the almond flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to the bowl with the oat flour. Whisk until evenly combined and no lumps remain.
  4. In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, and vanilla extract until smooth and fully incorporated.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined—do not overmix, or the muffins will be dense and tough. A few streaks of flour are okay.
  6. If using nuts, gently fold them in now.
  7. Divide the batter evenly among the 4 muffin cups, filling each about 3/4 full. An ice cream scoop makes this easy and mess-free.
  8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when pressed. Rotate the pan halfway through baking for even browning.
  9. Remove from oven and let cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store leftovers in an airtight container as directed in the notes.

Notes

Storage: Keep muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Reheating: From refrigerator, microwave for 20-30 seconds. From frozen, microwave for 45-60 seconds, or thaw overnight in the fridge and warm as above. For a protein boost, serve with a side of Greek yogurt or a hard-boiled egg. These muffins are not overly sweet; if you prefer a sweeter muffin, increase honey to 1/4 cup.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-muffins-without-protein-powder/