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Pumpkin Protein Muffins

Pumpkin protein muffins with a tender, hearty crumb made using blended oats for oat flour and a crackly domed top. Bake until set and use pumpkin seeds for a crunchy finish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 1.5 cup old-fashioned oats Blend into flour
  • 2 scoop vanilla protein powder 60g total
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet mix
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • 0.33 cup maple syrup
  • 0.25 cup coconut oil Melted
  • 1 tsp vanilla
  • 0.33 cup plain Greek yogurt
Topping
  • 1 pumpkin seeds For topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, then line a 12-cup muffin tin. Visual cue: set up liners so the batter releases cleanly.
  2. Blend old-fashioned oats into a flour, then combine it with vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Visual cue: the dry mix should look evenly speckled.
Mix batter
  1. Whisk pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla, and plain Greek yogurt until smooth. Visual cue: the wet mixture should be uniform and glossy.
  2. Fold the dry mix into the wet mix until just combined, then divide batter into the muffin cups. Visual cue: small streaks are okay—overmixing makes them tough.
Bake
  1. Top each muffin with pumpkin seeds. Visual cue: seeds should sit visibly on the domes.
  2. Bake for 20-22 minutes at 375F until a toothpick comes out clean. Visual cue: tops will be golden-orange and spring back lightly.

Notes

For a higher dome, stop mixing as soon as the dry ingredients disappear and divide batter evenly across the 12 cups. Store muffins in the refrigerator for up to 4 days in an airtight container. Freeze up to 2 months; thaw overnight in the fridge or reheat briefly in the oven. Dietary swap: use dairy-free Greek yogurt if you want a dairy-free version (the texture may be slightly softer).