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Protein Pumpkin Muffins



  • 1 cup oatmeal (I used GF)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 scoop vanilla protein powder
  • 1 cup canned pumpkin
  • 2 large eggs or 4 whites
  • 1/2 cup almond milk or water
  • 1/4 cup agave
  • 1/3 cup chopped walnuts optional


  1. Preheat oven to 350 degrees. Use a silicone or muffin pan after lightly spraying it with cooking spray – or line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together oats, protein powder, flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 90 seconds. Make a well in center of mixture and set aside.
  3. In a separate mixing bowl, whisk together almond milk (or water ), agave, pumpkin, and eggs, until well blended. Add optional nuts.
  4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
  5. Divide batter among prepared muffin cups filling each nearly full.
  6. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
  7. Let cool in a muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container or freeze.


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