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Delicious, high-protein pumpkin muffins that are made with oat flour and just perfect snack for fall!

Total Time: 25 minutes
Pumpkin Protein Muffins

Pumpkin Protein Muffins

It was another gorgeous day out on the lake today… but unfortunately, my Florida vacation has come to an end. Actually, by the time you read this I will already be on my back home to Michigan.

And to the impending cold weather and snow…

Pumpkin Protein Muffins

Don’t get me wrong, I love living here in Michigan but mostly when it’s warm and not snowing. This Florida girl is [still] not used to the snow and I don’t think I ever will be. The cold isn’t what bothers me, it’s just mostly the snow. Actually, if it didn’t snow for so long and summer was just 2 months longer it wouldn’t be that terrible.

What I do love about Michigan, though, is the fall. Florida only has one season… hot. So it’s hard to get into the spirit of fall and Halloween and Thanksgiving and Christmas and such when it’s still 80 degrees outside. I mean, how can you?

Northerners are all like pumpkin this and hot apple cider that and “it’s boot weather” and in Florida it’s still, “heading to the beach” and drinking my margaritas.

Pumpkin Protein Muffins

While I do miss living in Florida, I am grateful for the change of season here and that I will get to [at least] experience a few years of that. Because with fall comes pumpkin and pumpkin muffins and boots (that I don’t look ridiculous wearing when it’s 80 degrees outside)!

These pumpkin protein muffins are the perfect embodiment of fall. Packed full of pumpkin flavor in a “skinny” and protein loaded version.

Pumpkin Protein Muffins

Delicious, high-protein pumpkin muffins that are made with oat flour and just perfect snack for fall!

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 12 muffins



  1. Preheat oven to 350° F. Prepare 12 muffin cups by lining tin with muffins liners or spraying with non-stick cooking spray.

  2. Place egg, egg white and oat flour in blender. Blend on low for about 30 seconds until combined.
  3. Add bananas, pumpkin, stevia, almond milk, protein powder, baking powder, cinnamon and salt and blend again on high until combined; about 30 seconds to 1 minute.
  4. Divide batter evenly between prepared muffin cups. Bake 16-18 minutes or until golden brown and tester inserted in center comes out clean.
  5. Cool in pan for 1-2 minutes then transfer to sire rack to cool completely.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

This Post Has 12 Comments
  1. What kind of stevia did you use? I don’t normally bake with stevia so trying to figure out the appropriate substitute. Thank you!

  2. Hello. I was wondering if you had nutritional information on these ? Mostly looking for calories, protein and carbs. Thank you.

  3. Love these! Have you tried making them with almond flour? Wonder if it would work.. Michigan-girl-planted-in-Florida ? I miss the fall too!

  4. These look great! I’m trying to stay away from stevia and protein powder due to pregnancy, do you think it’s ok without or any suggested substitutes? Thank you!

    1. I ate these just as they were while pregnant… there is no need to stay away from stevia or protein powder due to pregnancy. You can make them without those ingredients but they will not turn out the same.

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