What is the secret to moist muffins?

The key to moist muffins lies in balancing your wet and dry ingredients. Here are a few secrets: Greek yogurt or sour cream : These add moisture without making the batter too wet. Pumpkin puree : Naturally keeps the muffins soft and prevents dryness. Don’t overmix : Overmixing the batter can make muffins dense and dry. Mix just until the ingredients are combined. Proper baking time : Overbaking dries out muffins, so remove them as soon as a toothpick comes out clean

What are pumpkin muffins made of?

Pumpkin muffins are typically made with: Pumpkin puree : For flavor and moisture. Flour : All-purpose, oat flour, or almond flour, depending on the recipe. Sweeteners : Such as sugar or maple syrup. Spices : Pumpkin pie spice, cinnamon, or nutmeg for that cozy fall flavor. Eggs : To bind the ingredients and provide structure. Leavening agents : Baking powder or baking soda to help the muffins rise. Optional ingredients include chocolate chips, nuts, or dried fruits for added flavor and texture.

What is the difference between canned pumpkin and pumpkin puree?

Canned pumpkin : Refers to plain, cooked, and pureed pumpkin, which is unseasoned and commonly used in baking. Pumpkin pie filling : A sweetened and spiced mixture that includes sugar and spices, designed for pies. Always use canned pumpkin puree for recipes like muffins to control the sweetness and spice levels.

Why are my pumpkin muffins wet?

Overly wet pumpkin muffins are often caused by: Too much wet ingredients : Adding extra pumpkin puree, Greek yogurt, or milk can make the batter too moist. Measure carefully. Underbaking : Muffins not baked long enough will remain wet in the center. Bake until a toothpick inserted in the middle comes out clean . Improper ingredient ratio : Balancing the wet-to-dry ratio is critical. If you’re using a gluten-free flour like oat or almond flour, you may need less liquid.

High Protein Pumpkin Muffins - Deliciously Healthy & Easy Recipe

Name: The Best Pumpkin Protein Muffins Recipe for a Healthy, High-Protein Treat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup Greek yogurt; 1/3 cup maple syrup; 2 scoops vanilla protein powder; 1 cup oat flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 1/4 cup chocolate chips

Ingredients

Scale

1 cup pumpkin puree
1/2 cup Greek yogurt
1/3 cup maple syrup
2 scoops vanilla protein powder
1 cup oat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 cup chocolate chips

Instructions

Preheat oven to 350°F and line a muffin tin with liners.
In a bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, and vanilla extract until smooth.
In another bowl, combine oat flour, baking soda, baking powder, and pumpkin pie spice.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Divide batter evenly into the prepared muffin tin.
Bake for 20–25 minutes, or until a toothpick comes out clean.
Let muffins cool for 5 minutes in the tin before transferring to a wire rack.

Notes

For a gluten-free option, ensure you use certified gluten-free oat flour.
You can substitute chocolate chips with nuts or dried fruits for variety.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 8g
Cholesterol: 10mg

Keywords: Pumpkin protein muffins, high-protein breakfast, healthy pumpkin recipe, protein-packed muffins