Name: High Protein Pumpkin Spice Muffins (Healthy & Easy)
Ingredients: 1½ cups (180g) all-purpose flour (or whole wheat for extra fiber); ½ cup (50g) vanilla or unflavored protein powder (whey or plant-based); 2 tsp baking powder; 1½ tsp pumpkin pie spice; ½ tsp cinnamon; ¼ tsp salt; 1 cup (240g) canned pumpkin puree (not pumpkin pie filling); ¾ cup (180g) plain Greek yogurt (2% or full-fat for moisture); ⅓ cup (80ml) pure maple syrup or honey; 2 large eggs; 2 tbsp melted coconut oil or olive oil; 1 tsp vanilla extract; Optional: ½ cup chopped walnuts or pepitas

Ingredients

Scale

1½ cups (180g) all-purpose flour (or whole wheat for extra fiber)
½ cup (50g) vanilla or unflavored protein powder (whey or plant-based)
2 tsp baking powder
1½ tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
¾ cup (180g) plain Greek yogurt (2% or full-fat for moisture)
⅓ cup (80ml) pure maple syrup or honey
2 large eggs
2 tbsp melted coconut oil or olive oil
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or pepitas

Instructions

Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
Mix dry ingredients: In a bowl, whisk flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
Mix wet ingredients: In another bowl, combine pumpkin, Greek yogurt, maple syrup, eggs, oil, and vanilla.
Combine: Pour wet into dry; stir until just mixed (do not overmix). Fold in nuts or seeds if using.
Fill muffin cups evenly (they won’t dome much).
Bake 18–22 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.

💡 Pro Tips:
– Protein powder varies: If batter is too thick, add 1–2 tbsp milk.
– For gluten-free: Use GF flour blend + certified GF protein powder.
– Store in fridge up to 5 days or freeze for 3 months.

Prep Time & Nutrition (per muffin, makes 12):