Healthy Pumpkin Protein Muffins

As the leaves begin to turn and the air grows crisp, pumpkin emerges as a beloved staple in fall recipes. From lattes to pies, this vibrant squash has carved out a prominent place in our seasonal menus. But it's not just about taste; pumpkin is also a nutritional powerhouse. Packed with fiber, vitamins A and C, and a host of antioxidants, it's a smart choice for those looking to boost their health while enjoying delightful flavors.

Discover the ultimate autumn treat with Pumpkin Power Muffins! Packed with fiber, vitamins A and C, and antioxidants, these muffins not only taste amazing but are also a nutritious choice for breakfast or a snack. Combining the earthy flavor of pumpkin with Greek yogurt and natural sweeteners, each muffin is moist and satisfying. Perfect for busy mornings or an afternoon pick-me-up, they offer a delicious way to enjoy the health benefits of pumpkin this fall.

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Ingredients

1 cup canned pumpkin puree

1/2 cup Greek yogurt (plain, low-fat)

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1/4 cup vanilla protein powder (or your favorite flavor)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/2 tsp nutmeg)

1/4 teaspoon salt

1/2 cup dark chocolate chips or chopped nuts (optional)

Optional: 2 tablespoons chia seeds or flaxseeds (for added nutrition)

Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with cooking spray.

In a large bowl, combine the canned pumpkin puree, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Whisk until thoroughly mixed and smooth.

In another bowl, sift together the whole wheat flour, rolled oats, protein powder, baking soda, baking powder, pumpkin pie spice, and salt. If using chia or flaxseeds, add them to this dry mixture.

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix! Fold in the dark chocolate chips or nuts if using.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins