High-Protein Pumpkin Spice Muffins

This moist, sweet-tooth-satisfying muffin is formulated specifically to hit high-protein and high-fiber benchmarks while keeping overall calories within a structured, performance-oriented snack window. Real pumpkin puree provides an abundance of beta-carotene, supporting immune function, while oat bran and egg whites supply a strong, low-fat source of protein and complex prebiotic fiber to optimize gut health and recovery between workouts.

Ingredients

• 1/2 cup pumpkin puree

• 1 scoop vanilla protein powder

• 1/4 cup oat bran

• 2 tbsp ground flaxseed meal

• 2 large egg whites

• 1/2 tsp pumpkin pie spice

• 1/2 tsp baking powder

• 1-2 tbsp honey

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and lightly grease two silicon muffin cups or line them with parchment inserts.

2. In a medium bowl, combine the pumpkin puree, egg whites, and sweetener, then whisk until smooth.

3. Stir in the vanilla protein powder, oat bran, ground flaxseed, pumpkin pie spice, and baking powder until a thick batter forms.

4. Divide the batter evenly between the muffin cups, smoothing the tops with a spatula.

5. Bake in the preheated oven for 15 to 18 minutes, or until an inserted toothpick in the center comes out clean.

6. Let the muffins cool for 5 minutes before removing them from the tins. Enjoy warm or refrigerate for later.

This recipe is about 450 calories, 61 grams protein, and 15 grams fiber.

If you make 2 muffins, each are about 225 calories, 30 grams protein, and 7.5 grams fiber.

If you make 12 mini muffins, each are about 37 calories, 5 grams protein, and 1 gram fiber.

Enjoy!

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