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Flourless Pumpkin Protein Muffins - gluten-free, low-carb, and high in protein.
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Flourless Pumpkin Protein Muffins

These Flourless Pumpkin Protein Muffins are cozy, filling, and not overly sweet, perfect for a nutritious breakfast that tastes like fall.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy Baking, Flourless Muffins, Healthy Breakfast, Protein Muffins, Pumpkin Muffins
Servings: 12 muffins
Calories: 130kcal

Ingredients

Muffin Ingredients

  • 1 cup Pumpkin puree (not pumpkin pie filling)
  • 2 large Eggs For structure
  • 1/2 cup Greek yogurt For moisture and extra protein
  • 1 scoop Protein powder (vanilla preferred)
  • 1 cup Oats Blend into oat flour for a smoother texture
  • 2 teaspoon Baking powder
  • 1 teaspoon Pumpkin pie spice Plus a pinch of salt
  • 1/4 cup Maple syrup or honey Optional, depending on protein powder
  • 1/2 cup Mix ins (chocolate chips, chopped pecans, or walnuts)

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease a muffin pan or line with paper liners.
  • In a large bowl, combine pumpkin puree, eggs, Greek yogurt, and protein powder. Mix until smooth.
  • In another bowl, mix oats, baking powder, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Let the batter sit for 3 to 5 minutes to allow the oats to absorb moisture.
  • Fold in any desired mix ins like chocolate chips or nuts.

Baking

  • Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full.
  • Bake for 16 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick comes out mostly clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store in an airtight container in the fridge for up to 5 days. For freezing, wrap individually and store in a freezer bag. Reheat in the microwave for 15 to 20 seconds.