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To make protein packed pumpkin muffins, gather the following ingredients: - 1 cup canned pumpkin puree - 1 cup rolled oats - 1/2 cup Greek yogurt - 1/2 cup almond flour - 2 large eggs - 1/4 cup honey or maple syrup - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin spice (or a blend of cinnamon, nutmeg, and ginger) - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup chocolate chips or walnuts (optional) These ingredients work together to create a tasty, moist muffin. The canned pumpkin gives it a rich flavor. The rolled oats add texture and fiber. Greek yogurt brings protein and creaminess. Almond flour keeps it gluten-free and light. You can sweeten the muffins with honey or maple syrup. The baking soda and baking powder help the muffins rise. Pumpkin spice brings warmth and depth. Vanilla extract adds a lovely aroma. Feel free to add chocolate chips or walnuts for extra fun and crunch. This recipe is simple and uses common ingredients. You can find most of these in your pantry. Enjoy the process of baking and creating these delicious muffins! {{ingredient_image_1}} - Preheat the oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. - Prepare the muffin tin Line a muffin tin with paper liners or lightly grease it. This helps the muffins come out easily. - Mix wet ingredients In a large bowl, mix 1 cup of canned pumpkin puree, 1/2 cup of Greek yogurt, 2 large eggs, 1/4 cup of honey or maple syrup, and 1/2 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined. - Combine dry ingredients In another bowl, mix 1 cup of rolled oats, 1/2 cup of almond flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of pumpkin spice, and 1/4 teaspoon of salt. Stir these dry ingredients well. - Combine wet and dry mixtures Slowly add the dry mixture to the wet ingredients. Stir gently until just combined. If you want extra flavor, fold in 1/2 cup of chocolate chips or walnuts. - Fill muffin tin Spoon the batter into the prepared muffin tin. Fill each cavity about two-thirds full for the best rise. - Baking time and temperature Bake your muffins in the preheated oven for 18-22 minutes. They are done when a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before moving them to a wire rack. These simple steps will help you create delicious and protein-packed pumpkin muffins. Enjoy the process and the tasty results! - How to test for doneness To check if your muffins are done, insert a toothpick into the center. If it comes out clean, the muffins are ready! If it has batter on it, they need more time. - Best practices for mixing ingredients Start by mixing wet ingredients in one bowl. In another bowl, mix dry ingredients. Combine them gently. Do not overmix. This helps keep your muffins light and fluffy. - Adjusting sweetness levels If you prefer less sweetness, reduce the honey or maple syrup. You can also add spices like cinnamon for a flavor boost without more sugar. - Recommended pairings These muffins are great with nut butter. Spread almond or peanut butter on top. You could also enjoy them with a cup of warm tea or coffee. - Storing muffins for freshness Keep muffins in an airtight container at room temperature. They stay fresh for about three days. For longer storage, freeze them in a zip-top bag. Just thaw before eating! Pro Tips Use Fresh Pumpkin: If you have access to fresh pumpkin, roasting and pureeing it can elevate the flavor of your muffins beyond canned puree. Adjust Sweetness: Feel free to adjust the amount of honey or maple syrup based on your taste preferences or dietary requirements. Experiment with Spices: You can customize the spice level by adding more or less pumpkin spice, or even incorporating other spices like cloves or allspice. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_2}} Role of Greek yogurt Greek yogurt packs a protein punch. Just half a cup gives you about 10 grams of protein. This helps your body build and repair tissues. It also keeps you full longer. Plus, it adds creaminess to the muffins. Benefits of almond flour and oats Almond flour is rich in protein and healthy fats. It offers about 6 grams of protein per half cup. Oats are great too, with about 5 grams of protein per cup. Both add fiber, which is good for digestion. They also provide a nutty flavor that complements pumpkin well. Nutritional values of pumpkin Pumpkin is low in calories yet high in nutrients. One cup of canned pumpkin has about 80 calories, making it a great choice for guilt-free snacking. It's also packed with fiber, which aids digestion. Antioxidants and vitamins in pumpkin Pumpkin is rich in vitamins A and C. Vitamin A supports eye health, while vitamin C boosts your immune system. It also contains antioxidants that help fight free radicals in your body. These benefits can lead to better overall health. You can change the flours in this recipe. If you need a gluten-free option, try coconut flour or oat flour. These alternatives work well, but you may need to adjust the amount used. Coconut flour absorbs more liquid, so use less. For a vegan version, you can replace the eggs. Use flaxseed meal or chia seeds mixed with water. Combine 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. This mix binds like eggs, making your muffins just as tasty. Spices can change the taste of your muffins. Instead of pumpkin spice, try cinnamon, nutmeg, or allspice. Each spice adds a unique flavor, so mix and match to find your favorite. Adding fruits or nuts can also enhance your muffins. Chopped apples or pears add sweetness. You can also include dried cranberries or blueberries for a fruity touch. If you love crunch, add walnuts or pecans. Each option makes your muffins even more delicious and fun to eat. Yes, you can freeze these muffins. Let them cool completely first. Wrap each muffin in plastic wrap. Place them in a freezer bag and store them. They last up to three months in the freezer. When ready to eat, thaw them at room temperature or heat them in the microwave. These muffins stay fresh for about five days at room temperature. Keep them in an airtight container to maintain moisture. You can also refrigerate them to extend their freshness up to a week. Absolutely! You can make mini muffins using the same batter. Adjust the baking time to 10-15 minutes. Check for doneness with a toothpick, just like with regular muffins. You can use unsweetened applesauce or silken tofu as a substitute. Both options work well to keep the muffins moist. If you want a dairy-free option, coconut yogurt is a great choice too. To make gluten-free muffins, use certified gluten-free rolled oats and almond flour. You can also try a gluten-free baking blend instead of almond flour. This keeps the muffins light and fluffy while being gluten-free. You now have a great recipe for protein-packed pumpkin muffins. We covered the key ingredients and detailed steps for perfect baking. Remember to enjoy experimenting with variations and flavors. These muffins are not only tasty but also packed with nutrients. They'll make a great snack or breakfast choice. Embrace your creativity in the kitchen and share your muffins with friends. Happy baking!

Protein Packed Pumpkin Muffins

Delicious and nutritious muffins packed with protein and pumpkin flavor.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup rolled oats
  • 1/2 cup Greek yogurt
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the canned pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until well combined.
  • In a separate bowl, mix the rolled oats, almond flour, baking soda, baking powder, pumpkin spice, and salt together.
  • Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just combined. If using, fold in the chocolate chips or walnuts for added texture and flavor.
  • Spoon the batter evenly into the prepared muffin tin, filling each cavity about two-thirds full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are perfect for breakfast or a snack! Serve warm with a pat of nut butter or enjoy them plain. You can also sprinkle some extra pumpkin seeds on top before baking for a crunchy topping.
Keyword healthy, muffins, pumpkin, snack