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Pumpkin Spice Protein Muffins

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Ingredients
  

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or whole), or dairy-free yogurt
  • 1/3 cup maple syrup or honey
  • 2 tablespoons light brown sugar (optional for extra sweetness)
  • 1/4 cup neutral oil (avocado or light olive oil) or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup rolled oats (quick oats also work)
  • 1 scoop (about 30 g) vanilla whey or plant-based protein powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (optional for extra warmth)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional mix-ins: 1/3 cup mini chocolate chips, chopped pecans or walnuts, or pumpkin seeds

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
  • In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, brown sugar (if using), oil, and vanilla until smooth and well combined.
  • In a separate bowl, stir together flour, oats, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly mixed and no clumps remain.
  • Add the dry ingredients to the wet ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few small streaks of flour are okay.
  • Fold in any optional mix-ins like chocolate chips or nuts.
  • Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If you like, sprinkle a few oats or pumpkin seeds on top for texture.
  • Bake for 16–20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins will firm up as they cool.