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Pumpkin Protein Muffins on plate

Fresh Milled Pumpkin Protein Muffins | Naturally Sweetened

Paradise Acres Homestead
These Fresh Milled Protein Pumpkin Muffins are soft, moist, naturally sweetened with honey or maple syrup, and made with freshly milled whole wheat flour, oats, pumpkin puree, and protein powder. They're perfect for meal prep, healthy breakfasts, lunchboxes, or an afternoon snack. Plus, they're freezer-friendly and easy to make!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 Muffin Pan

Ingredients
  

Dry Ingredients

  • 125 g fresh milled soft white wheat flour 1 cup
  • 60 g rolled oats ¾ cup
  • 50 g vanilla protein powder ½ cup
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 2 tsp pumpkin pie spice

Wet Ingredients

  • 180 g pumpkin puree ¾ cup
  • 2 eggs
  • 1 tsp vanilla
  • 60 g maple syrup or honey 3 tbsp
  • 54 g melted coconut oil ¼ cup
  • 1 tbsp chia seeds
  • ½ cup dark chocolate chips

Optional Nutritional Add-ins

  • hemp hearts
  • ground flax seeds
  • pumpkin seeds

Instructions
 

  • Preheat oven to 350°F. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.
  • Whisk together the flour, oats, protein powder, baking soda, baking powder, salt, pumpkin spice, and cinnamon. In another bowl, whisk together pumpkin, eggs, vanilla, maple syrup, and coconut oil.
  • Stir the wet ingredients into the dry ingredients just until combined. Fold in the chocolate chips. Let the batter rest for 10–15 minutes. This is especially helpful with fresh milled flour because it allows the bran to hydrate.
  • Divide the batter into the 12 muffin cups, filling 3/4 full. Sprinkle with more chocolate chips or toppings if desired.
  • Bake for 15 minutes, or until golden brown and a toothpick inserted comes out mostly clean. Remove the muffins from the oven and let cool for 10-15 minutes.

Notes

Fresh milled flour absorbs moisture differently than store-bought flour. Letting the batter rest for 10–15 minutes before baking allows the bran to fully hydrate, resulting in softer, fluffier muffins.
If the batter seems too thick after resting, simply stir in a tablespoon or two of milk before filling the muffin cups.
Keyword #fallbaking, #freshmilledflour, #healthybaking, #naturallysweetened, #proteinmuffins, #pumpkinmuffins