The BEST Pumpkin Protein Muffins


– 2 c. old fashioned oats, dry – 1/2 cup vanilla protein powder – 1 Tbsp. pumpkin pie spice – 1 Tbsp. granular monk fruit sweetener – 1 tsp. baking powder – 1/4 tsp salt – 1 c. milk – 3/4 c. canned pumpkin puree – 1/2 c. plain Greek yogurt – 2 egg whites – 1/2 c. mini chocolate chips

INGREDIENTS for Pumpkin Protein Muffins

Step 1: Prep Pan

Preheat oven to 350 degrees. Spray a muffin tin with non-stick baking spray, coconut oil or line with paper cupcake liners. Set aside.

Step 2: combine dry & wet ingredients

In a mixing bowl, combine the dry ingredients; oats, protein powder, pumpkin pie spice, stevia, baking powder and salt.

Step 3

In a separate bowl, whisk together the wet ingredients; milk, pumpkin, yogurt, and egg whites. Whisk until smooth and well combine. Gradually add the dry ingredients to the wet ingredients, and mix until combined. Lastly, fold in the chocolate chips.

Step 4

Spoon the batter into the prepared muffin tin, filling each cup almost full. These muffins will only rise slightly, so filling a little fuller is okay. Top with the reserved chocolate chips.

Step 5

Bake the muffins at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes.

Step 6

Transfer muffins to a cooling rack to cool completely. Enjoy right away, or wrap in plastic wrap and freeze.

Check out a couple of our other pumpkin recipes below!

Healthy Bakery-Style Pumpkin Muffins

Banana Chocolate Chip Protein Muffins