Pumpkin Protein Muffins

High-Protein, Moist & Guilt-Free

⏱ Time:

Prep: 10 minutes
Bake: 18–20 minutes
Total: 30 minutes

🍽 Servings:

12 muffins

🧾 Ingredients:

• 1 cup pumpkin purée (not pie filling)

• 2 eggs

• ½ cup nonfat Greek yogurt

• ¼ cup honey or sugar-free sweetener

• 1 tsp vanilla extract

• 1 cup oat flour or whole wheat flour

• 1 scoop vanilla protein powder

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp pumpkin spice or cinnamon

• ¼ tsp salt

• Optional: sugar-free chocolate chips or walnuts

👩‍🍳 Instructions:

1. Preheat oven to 180°C (350°F). Line muffin tin.

2. Whisk pumpkin, eggs, yogurt, sweetener, and vanilla.

3. Stir in flour, protein powder, baking powder, baking soda, spices, and salt.

4. Fold in optional mix-ins.

5. Divide batter evenly.

6. Bake 18–20 minutes until set.

7. Cool 10 minutes before eating.

🌟 Pro Tips:

• Use whey or plant protein powder.

• Add chocolate chips for dessert-style muffins.

• Store in fridge for best freshness.

📊 Nutrition (Per Muffin – Approx):

Calories: 110
Protein: 8g
Carbs: 14g
Fat: 3g

💡 Weight Watchers Points (Estimated):

• Oat flour + protein powder: 2 points

• Yogurt + pumpkin: 0 points

👉 Total: 2 WW Points per muffin

(Without protein powder = 3 points)

❓Q/A Notes:

Q: Can I freeze these?
Yes — freeze up to 2 months.

Q: Can I make these dairy-free?
Yes — use plant yogurt + vegan protein powder.

Q: Can I make them gluten-free?
Yes — use GF oat flour.

Q: Can I make them sweeter?
Add 1–2 tbsp maple syrup.

Q: Are these good for breakfast?
Yes — filling, high-protein, and low-point.