These soft pumpkin protein muffins blend cozy fall spices with little pockets of salted caramel. They make an easy breakfast, snack, or family-friendly side for chili night.
A QUICK NOTE
Blend the batter only until combined so the muffins stay tender. Start checking at 25 minutes for a softer, moister texture; bake a little longer if needed.
INGREDIENTS
1 cup old-fashioned rolled oats
1 cup pumpkin purée
1 cup plain Greek yogurt
2 large eggs
½ cup packed vanilla whey protein powder
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
½ cup Lily’s salted caramel chips or chocolate chips, plus more for topping
DIRECTIONS
1. Preheat the oven to 350°F. Place 12 silicone muffin liners in a muffin pan, or lightly grease regular muffin liners.
2. Add the oats to a food processor or blender and process until they form a flour, about 20 seconds.
3. Add the pumpkin purée, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Blend just until combined; avoid overprocessing.
4. Stir in the salted caramel chips or chocolate chips.
5. Divide the batter evenly among the 12 muffin cups. Sprinkle a few additional chips on top.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 25 minutes for a softer, moister muffin. Let cool slightly before serving.
