High Protein Pumpkin Muffins
Fall baking doesn't have to mean a sugar crash by 10am. These high protein pumpkin muffins pack real protein into every bite thanks to Greek yogurt, so you get the cozy pumpkin spice flavor without the blood sugar rollercoaster. They come together in one bowl, no mixer required, which means you can have a batch in the oven before your coffee even finishes brewing. Each muffin delivers a satisfying dose of protein alongside warm cinnamon and nutmeg, making them a solid grab-and-go breakfast or afternoon snack that actually keeps you full. Whether you're meal prepping for the week or just want something that feels like a treat but works with your goals, this recipe earns its spot in your fall rotation.
Allison Tallman Registered Dietitian
Ready To Start?
- 1. Preheat oven to 350 degrees F. Line a muffin tin tray or spray with pam.
- 2. In a large bowl, mix together oil, honey, and yogurt. Add egg and vanilla extract. Then add pumpkin.
- 3. Add spices and salt. Mix to combine. Add in flour and oats. Combine thoroughly
- 4. Pour into muffin tins and cook for about 25 minutes.
- 5. Let muffins cool for at least 10 min. Store in the fridge for up to one week.
ingredients
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2 tbsp oil
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2 tbsp honey (I used no honey in this recipe when making for my infant!)
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1/2 cup plain Greek yogurt
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1 egg at room temp
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2 tsp vanilla extract
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1 (15 oz) can pumpkin puree
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1 tsp baking soda
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2 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp ginger
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1/4 tsp allspice
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1/4 tsp salt
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1 1/4 whole wheat flour
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3/4 cup oats