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Pumpkin Protein Muffins

Pumpkin Protein Muffins



  • 1 1/2 Cup(s) all-purpose flour or GF flour

  • 1 Cup oats

  • 2 tbsp brown sugar

  •             1/4 Cup Maple syrup

  •             2 tbsp Stevia or Swerve

  • 1 Tablespoon(s) Baking Powder

  • 1 1/2 Teaspoon(s) pumpkin pie spice

  • 1/2 Teaspoon(s) Baking Soda

  • 1/2 Teaspoon(s) salt (optional)

  • 1/2 can of 100% Pure Pumpkin

  •             1/2 tsp vanilla extract

  • 3/4 Cup(s) vanilla Almond milk

  • 1/3 Cup Coconut oil (melted)

  • 1 Egg, lightly beaten

  •             1-2 serving protein powder

  •             1/2 cup oat milk chocolate chips


  • 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

  • 3/4 - 1 scoop vanilla Isopure

  •             1 tbsp swerve

  • 1/8 Teaspoon(s) pumpkin pie spice

Cooking Instructions

Heat oven to 350°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For topping, combine all ingredients in small bowl; mix well. Set aside. For muffins, combine flour, oats, sugar, protein powder, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, syrup, vanilla, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle with topping. Bake 350 10-15 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

109 - per muffin






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