Preheat oven and prep pan. If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.

Mix the dry ingredients. In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, salt and ground spices.

Mix the wet ingredients. In a large bowl, whisk together the sugar and eggs until thoroughly mixed. Whisk in the oil. Whisk in the pumpkin, yogurt and vanilla extract.

Make protein paste. Add 2 tablespoons of boiling water to the protein powder, 1 tablespoon at a time. Mix thoroughly to make a smooth paste. Make sure there are no lumps. Whisk protein paste into the wet ingredients.

Combine wet and dry ingredients. Add dry ingredients to wet ingredients in 2-3 additions. Mix until homogenous, but do not overmix.

Let batter rest (optional). For taller, fluffier muffins rest the batter at least an hour or up to overnight in the refrigerator. Preheat oven to 425F when you’re ready to make the muffins.

Bake. Divide muffin batter evenly amongst muffin cups in tin. Bake on the center rack of the oven for 5-7 minutes, or until muffin tops rise about 1/4 inch above the top of the tin. Reduce oven to 350F. Continue to bake for 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool tray on wire rack for 5-10 minutes. Remove muffins from tin and place directly on rack. Cool completely. Enjoy.