How do I know when muffins are done?

The tops should be lightly golden and spring back when gently pressed. If you need a visual—a toothpick inserted into the center should come out with just a few moist crumbs.

Are these muffins healthy?

I think so! These muffins are made with wholesome ingredients like pumpkin puree, oat flour, eggs, and protein powder. They're naturally sweetened with maple syrup and provide more protein than traditional pumpkin muffins.

Why did my muffins turn out dense?

This can happen for a few reasons: 1.) Overmixing the batter, 2.) measuring too much oat flour, or 3.) using a protein powder that absorbs a lot of moisture. When making the muffins, spoon and level your oat flour, stir just until combined, and use whey protein powder if possible.

What kind of protein powder works best?

Whey protein generally produces the softest, fluffiest muffins. Plant-based and grass-fed beef protein powders also work, but you may notice a slightly denser texture depending on the brand. I don't recommend substituting collagen peptides for the protein powder, as it doesn't provide the same structure in baked goods.

Pumpkin Protein Muffins

Name: Pumpkin Protein Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup pumpkin puree; 3 large eggs; ¼ cup maple syrup; ¼ cup oil; 1 teaspoon vanilla extract; 1 ½ cups oat flour; ½ cup vanilla protein powder; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ½ cup chocolate chips, optional

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

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Pumpkin Protein Muffins

These pumpkin protein muffins are soft, fluffy, and packed with cozy pumpkin spice flavor. They’re easy to make and bake up beautifully every time. Made with real pumpkin, protein powder, and a touch of maple syrup, they’re naturally sweetened and great for meal prep!

Prep: 5Cook: 20Total: 25 minutes

Servings: 12 1x

Ingredients

1 cup pumpkin puree
3 large eggs
¼ cup maple syrup
¼ cup oil
1 teaspoon vanilla extract
1 ½ cups oat flour
½ cup vanilla protein powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup chocolate chips, optional

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Instructions

Prep: Preheat the oven to 350°F. Line a muffin tin with parchment paper liners. Spray the liners with nonstick spray.
Mix: In a medium bowl, mix together the pumpkin puree, large eggs, maple syrup, oil, and vanilla extract.
Combine: In a separate bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and sea salt until evenly combined. Slowly add the flour mixture to the wet ingredients. Mix until evenly combined and no clumps remain. Fold in the chocolate chips.
Transfer: Pour the batter into the muffin liners, filling each about ¾ full. I like to use a large cookie scoop to make this easier. Add a few extra chocolate chips on top if desired.
Bake: Bake in the center of the oven for 17-20 minutes until a toothpick comes out clean or the centers bounce back when lightly pressed. Transfer to a wire rack to cool completely before serving.

Notes

The texture of the muffin will change slightly based on the protein powder you use. Whey makes a light and fluffy muffin, while grass fed beef protein powder makes the muffin more dense due to the collagen content.
Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and won’t produce the same results.
Spoon and level the oat flour. Scooping directly from the bag can pack in too much flour and make the muffins dense.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/pumpkin-protein-muffins/