Tag: healthy pumpkin muffins

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When pumpkin season hits, I always crave cozy fall flavors — but I don’t want to load up on sugar every time I reach for a muffin. These Healthy Pumpkin Protein Muffins are the perfect solution: fluffy, moist, and lightly sweet, with just enough chocolate to feel indulgent.

Each muffin has under 120 calories and nearly 9 grams of protein, making them a great option for a healthy breakfast on the go, a snack with coffee, or even a kid-friendly treat.

If you’re looking for an easy high-protein pumpkin recipe that’s pre/postnatal-friendly and supports your fitness goals, this one is a must-try!

Why You’ll Love These Pumpkin Muffins

• Protein-packed – made with Greek yogurt, eggs, and vanilla protein powder
  • this is the protein powder I like to use! Plant-based & easy to digest, from Garden of Life
• Lower in fat + sugar – but still rich with mini dark chocolate chips
• Wholesome ingredients – using ground oats for fiber and lasting energy
• Quick & freezer-friendly – bake once, enjoy all week (or freeze for busy mornings)

Pro Tips for the Best Muffins

• Let the batter rest for 5 minutes before baking so the oats can absorb moisture and create a more traditional muffin crumb.
• Bake at 375°F for 8–10 minutes, then finish at 350°F for fluffy tops and a moist, slightly denser center.
• Sprinkle extra mini chocolate chips on top before baking for bakery-style muffins without adding too much sugar.

Pumpkin Protein Muffin Recipe

Makes 24 muffins

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📝 Ingredients

• 1 can (425 g) 100% pure pumpkin
• 1 ¾ cups ground oats (blend rolled oats until fine)
• 2 cups nonfat plain Greek yogurt
• 1 ¼ cups vanilla protein powder (whey or plant-based)
• 3 large eggs + 2 egg whites
• ¾ cup mini dark chocolate chips
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

👩‍🍳 Directions

1. Preheat oven to 375°F. Line a muffin tin with paper liners and lightly spray with cooking spray to prevent sticking.
2. In a large bowl, whisk together the pumpkin, Greek yogurt, eggs + egg whites, and vanilla extract.
3. In a separate bowl, mix ground oats, protein powder, baking powder, baking soda, pumpkin pie spice, and cinnamon.
4. Combine wet and dry ingredients, stirring until just mixed (batter will be thick). Fold in chocolate chips.
5. Divide batter evenly into 23 muffin cups (about ¾ full).
6. Bake at 375°F for 8–10 minutes, then reduce oven to 350°F and bake another 10–12 minutes, until a toothpick comes out clean.
7. Cool in pan for 5 minutes before transferring to a wire rack.

📊 Nutrition Facts (per muffin, based on 24 muffins)

• Calories: 119
• Protein: 8.2 g
• Fat: 3.5 g (1.6g sat)
• Carbs: 12.2 g (1.6g fiber, 4g sugar)

✨ These muffins are my go-to for busy moms who want fall flavor without sacrificing their health goals. If you make them, tag me @the_fitcult — I’d love to see your batch!

💌 Want more healthy pumpkin recipes, pre/postnatal workouts, and fit living tips for moms? Subscribe to my newsletter and join a community of women who are fueling their bodies and feeling strong.