After the sugar rush of Easter, filled with candy from both the bunny and generous grandparents, I decided it was time to balance things out with a healthier snack option for the kids. Scanning the pantry and browsing the internet led to the discovery of a recipe for pumpkin protein muffins-a treat that is both nutritious and satisfying.
With the older children at school, the youngest son, age 3, donned his chef’s hat and enlisted his Paw Patrol sidekicks to help in the kitchen. Together, we whipped up a batch of muffins that not only delivered on flavor but also packed a protein punch. Of course, no baked good in this household is complete without a finishing touch of icing glaze.
Below is the recipe for pumpkin protein muffins, perfect for families looking to add a healthier option to their snack rotation.
Pumpkin Protein Muffins Recipe
Ingredients
- 1 cup oat flour (or rolled oats, blended into flour)
- 1 scoop vanilla protein powder
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add oat flour, protein powder, pumpkin, eggs, maple syrup, Greek yogurt, baking powder, baking soda, cinnamon, nutmeg and salt to a large bowl. Mix until well combined.
- Scoop batter into a greased muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool before adding an optional icing glaze.
These pumpkin protein muffins are a great way to sneak some extra nutrition into snack time, especially after a holiday filled with sweets. The addition of a simple icing glaze makes them a hit with kids and adults alike, proving that healthy can also mean delicious.
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