These pumpkin muffins have a few healthy twists like oats, pumpkin, and yogurt, making them a great healthy fall treat. These muffins are moist and packed with pumpkin flavor, with the perfect amount of spice! These pumpkin muffins are so delicious, that I can guarantee that no one will ever know that they are loaded with protein, and healthy carbs, and that they are low in sugar! With this winning combination of flavor and nutrition, they are sure to be a hit this fall season!
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Moist Pumpkin Protein Muffins
Here's the Dish
Method
The estimated total time to make this recipe is 25-30 minutes.
1
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
2
In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. ( I usually help move mixture around in my blender carefully with a spoon!)
3
Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown.
*Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
4
Cool muffins before removing from pan. ENJOY!!!
Ingredients
| 1 cup | Canned pumpkin |
| 1/2 cup | Applesauce |
| 1/2 cup | Plain lowfat Greek yogurt (I like Chobani) |
| 3 | Egg whites |
| 1 3/4 cup | Old Fashioned Oats |
| 1/4 cup | Protein powder |
| 1 1/2 cups | Sweetener of choice OR 2-3 tbs stevia |
| 1 tsp | Baking soda |
| 2 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1 1/2 tsp | Cinnamon |
| 1/2 tsp | Pumpkin pie OR Apple pie spice |
| Optional | Add-Ins: 1/4 cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries! |
Katie's Tip!
This batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown! Nutrition Breakdown
| 12 | Muffins |
| 71 | Calories per Muffin |
| 1 | WWP+* |
*Weight Watchers Points per serving
40 Comments
Angela @ Eat Spin Run Repeat said:
Wow this looks great Katie!! A quick question for you though.. you’ve indicated 2 cups of splenda or 1 tablespoons of stevia… I’ve read that in a lot of recipes, the larger volume of sugar (in this case, the 2 cups of Splenda) is needed in order to achieve the right consistency. Did you find that the batter made with the Stevia version was a little more runny?
Dayna Hanson said:
Hey!
Mom is making this for the shower now instead of her pumpkin bread :) Can we use a bread maker instead of the oven for the same results?? Can’t wait for it- again, you are amazing!!!
Natalie Hemsley said:
Looks like a great recipe! I was wondering if quick cook steel cook oats or just quick cook oats would work instead of the old fashioned oats. I have both but not the old fashioned oats. Just wondering so I don’t have to go out and buy new ones if they work. Thanks :)
Naomi(onefitfoodie) said:
YUM Katie that has my name all over it!! :)
Lisa said:
Usually I just use g-free flour. I’ve never used oats or greek yogurt. I am going to make this soon!=)
Kelly said:
That sounds really tasty and healthy Katie! I can’t wait to try it:).
LizLivingVegan said:
Wow those are great nutritional stats! And that bread sounds like a perfect fall treat! (I bet it made the kitchen smell like fall!!!)
Amy said:
Hi there! This looks great and I can’t wait to make it. I was wondering if you could tell me the fat, protein and fiber count for this recipe. Thanks!
erica @ fashionmeetsfood said:
Wow that bread looks absolutely amazing!
xo
Brittany (A Healthy Slice of Life) said:
mmm…. this looks delicious! I need to make it before Halloween passes me by! :)
Dina said:
Hey Katie! I’ve made a few of your receipes ( the Pumkin Triffle, the zucchinizza, the coconut cake) and Me and my family love them!!!!! They are super easy to follow, innovative and yum to the max!! It is also fantastic that they are low calorie. When you get your cookbook deal I plan on picking up a copy for sure!!! The only thing I think may need improvement is the nutrional breakdown. I’m not sure if there is a way to also calculate the fiber and fat in addition to the calories of your receipes, as this plays a part in the overall health. Other than that thank you so much for taking the time to share your skills and passion. and God bless!
Savannah P said:
I just found your blog and I’m THRILLED that I found it when I did!!! This looks like a delish recipe featuring two of my very favorite things (pumpkin? check. oats? check.)
I just started blogging last week and I’ve been having a blast writing, trying new recipes, and finding blogs like yours :) check mine out at snackingonsunshine.com!
This looks fantastic, and I look forward to browsing through your recipe archives, following your new posts, and trying much much more ;D
Christopher said:
Hi,
Great looking recipe!! I was just wondering which size loaf pan you used.
Thanks!
stevialover said:
Was this recipe supposed to have flour in it?
Lindsay @ The Lean Green Bean said:
this is one of my favorite DD recipes!
Ana Maria said:
delicious and healthy all in one place sounds great! I will now have somethign to take to fall get togethers and something pumpkin inspired!
Catherine C. said:
absolutely delicious! it was wonderful to enjoy!
Hannah (mindrunningwild) said:
this looks just like it would melt in your mouth.
Christina Jones said:
Can you post the calorie,protein, carbs, sodium, etc content? (:
Amy said:
Hi Katie! Do you use the NuStevia packets in all of your recipes calling for stevia or can you find it in a box or other container instead of the packets?
Dolce said:
This looks sooooo good! I know it’s not even fall yet, but I have been CRAVING pumpkin baked goods. I have been searching for some yummy & healthy recpies, and this one looks like it fits that criteria! Question- I love healthy & wholesome foods and am used to them (I’m a bit of a health-nut), but my family is not so much, do you think they would like this pumpkin bread too?
Katie Farrell said:
Hey Dolce! If your family likes moist pumpkin bread they will love this! :) Just don’t tell them its healthy! That’s what I do with my hubby!
Elma said:
I tried baking your pumpkin bread but didn’t have any luck. Not really sure what I did wrong. I followed your instructions to a T but my bread never really set. It was too wet, even after being in the oven for over an hour. I inserted a toothpick before removing it and the toothpick came out clean, but like I said it seemed under baked. Any suggestions?
Toni King said:
ww points?
Meg said:
Yum! Can I make these as six larger muffins instead of 12 small ones? Any idea what the cooking time might be? Also, can I use splenda granulated? thanks!
Meg said:
These were great! A bit soft in the middle (I did 6 muffins for 20minutes) and they caved a bit once out of the oven, but mother/father- in-law approved! So tasty.
Tawn said:
Hi Katie – Sounds DELISH! I’m trying to eat better – higher protein, lower/less carbs, low to no fat and increased fiber. So your recipe sounds IDEAL! Lots of fiber & increased protein with almost NO fat at all. Yeah!! Question: Can you use oat BRAN (Bob’s Red Mill or Trader Joe’s) instead of old fashioned oats? If so…how much? Think I’ll be trying this recipe this weekend after I steam up some fresh pumpkin & homemade applesauce! :)
Christina said:
These look delicious! I don’t trust fake sugar, so I plan to use the real deal. Perhaps a combo of white and brown sugar? Any idea what the right amount would be? Thank you!
Brittany said:
I have been looking all over for your website for your pumpkin BREAD recipe but I can’t find it. Did you take it off? I remember it looking SO good and I really want to make it!
Kelli S said:
I just made these muffins and they are delicious! I use to eat Vitalicious muffin tops until I learned I was gluten intolerant, so THANK YOU for the delicious gluten free muffin recipe. They are so much better than the Vita pumpkin spice muffins anyway :)
Justina said:
How do you feel about using agave nectar in these? About how much would you recommend if I were to use it?
I can’t wait to try these… I’m obsessed with your blog, so glad I found it. I am looking forward to trying so many of the recipes!
Deb said:
Sounds delish! Can’t wait to try!
Katie Farrell said:
great ? angela! I actually used stevia…I used powdered stevia (2 tbs actually came out to be 16 packets) although, I used splenda one time too…and they came out the same! i like my baked goods really sweet though, and the stevia i use (NuStevia brand) may be different in sweetness to others, so i’d taste the batter with 1 1/2 tbs and add more if you want if you don’t like things too sweet! :)
However, one rule of thumb with baked goods, is that the batter should be a bit sweeter than your liking, because once baked, the sweetness ‘balances’ out quite a bit! :)
Hope that helps!
Katie Farrell said:
Hey Natalie! I really wouldn’t recommend using quick cook oats, only because in the past, when i baked with them the baked goods always turned out very sticky! :) On a positive note, I just got a huge tub of old fashioned oats (quaker brand) for 2.25 from target today! :) So if you can, i’d make a trip to target! :)
Katie Farrell said:
nope…the oats blended up are supposed to act as the ‘flour’ it will not come out just like a normal bread but instead a moist muffin! :)
Katie Farrell said:
christina…calories are on all my recipes! all other info including ww points will be in my cookbook coming soon! :)
Katie Farrell said:
@ meg. you sure can do the bigger muffin tins. i would guess maybe 20-25 min cooking time. and yes to splenda granulated! :)
Katie Farrell said:
@ christina sure! :) i used stevia which is a natural sweetener, but as far as sugar goes, i would use 1/2 cup sugar and 1/4 cup brown sugar….if you like a sweet muffin, if that sounds too sweet, cut the white sugar to 1/4 cup! :)
Katie Farrell said:
hey brittany! no…i just made it into muffins! :) i seemed to get a lot of comments about people making the bread into muffins, so i went ahead and just re-named it! :) just throw it into a bread pan and there ya go! :)