Pumpkin Protein Muffins
It’s officially fall and that means it’s officially pumpkin season!
If we are being completely honest, pumpkin isn’t my go to fall flavor. ( I prefer sweet potatoes and apples.) But I definitely need to get my pumpkin fix in to last me until this time next year. These muffins are the perfect way to do so since the pumpkin flavor isn’t too overpowering.
But the best part of these muffins is that they are PACKED full of protein! Between the protein powder, oatmeal, eggs, and milk they’ve got a little over 6g of protein in each muffin! As someone who isn’t the biggest fan of meat, I’ll take it any way I can. These are great for a grab and go breakfast or a midday snack!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2020/10/ppm2.jpg?resize=480%2C640&ssl=1)
What you’ll need for muffins:
– 2 cups oats
– 1 scoop vanilla protein powder
– 1 Tablespoon pumpkin pie spice
– 1 Tablespoon baking powder
– ½ teaspoon salt
– 1 cup pumpkin puree
– 2 eggs
– 1 cup milk
– 2 teaspoons vanilla
What you’ll need for glaze (optional):
– ½ scoop protein powder
– 1 cup powdered sugar
– 2 Tablespoon water/milk
– Dash of salt
– Dash of pumpkin pie spice
– ½ teaspoon vanilla
What you’ll do:
– Preheat oven to 350F and line a cupcake tin with liners.
– Combine dry ingredients in a food processor and pulse about 10 times to break down some of the oats.
– In a medium sized bowl, whisk together wet ingredients.
– Add dry ingredients to wet and stir until combined.
– Evenly divide batter into cupcake tin and bake for 20 minutes or until golden brown.
– While muffins are cooling, combine ingredients for glaze and spoon on top of cooled muffins.
– ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2020/10/ppm3-1.jpg?resize=480%2C640&ssl=1)
A few notes:
– This is the protein powder I used but feel free to use whatever you have on hand! This one does have 30g protein per scoop so keep that in mind when choosing a protein to use for this recipe.
– I don’t typically like the taste of protein powder but I definitely could not taste it in this recipe. The glaze on its own had a bit of a protein taste but I didn’t notice it when eating it with the muffins.
– I used Fairlife milk for this recipe so it does have a bit of a higher protein content that regular milk.
– The 6 grams protein per muffin did not include the glaze as it makes quite a bit and it’s a bit difficult to evenly divide between each muffin. But if divided between 12 muffins it would be an addition 1g protein.
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2020/10/ppm4.jpg?resize=480%2C640&ssl=1)