Fall baking just got healthier! These pumpkin protein muffins combine the cozy flavors of autumn with the nutritional benefits of added protein, making them perfect for breakfast, post-workout snacks, or anytime you’re craving something sweet yet wholesome. Each muffin packs 7-17 grams of protein depending on the recipe variation, along with the rich taste of pumpkin and warming spices that define the season.
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Pumpkin Protein Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These pumpkin protein muffins combine the cozy flavors of autumn with the nutritional benefits of added protein. Perfect for breakfast, post-workout snacks, or whenever you want something sweet and wholesome.
Ingredients
- 2–2¼ cups flour (all-purpose, whole wheat, or oat flour)
- ½–1 cup vanilla protein powder
- 1–2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1–1½ teaspoons baking powder
- ½–1 teaspoon baking soda
- ½ teaspoon salt
- 1–1½ cups pumpkin puree
- 2 large eggs
- ⅓–¾ cup sweetener (maple syrup, brown sugar, or coconut sugar)
- ¼–⅓ cup Greek yogurt
- ¼ cup avocado oil or melted coconut oil
- ¾ cup milk (dairy or non-dairy)
- 1–2 teaspoons vanilla extract
- Optional: ½ cup mini chocolate chips
- Optional: Raw turbinado sugar for topping
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners. Spray with cooking spray if using protein powder.
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, whisk all wet ingredients until smooth and creamy.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Don’t overmix.
- Divide the batter between muffin cups, filling about ¾ full. Sprinkle chocolate chips or raw sugar on top if using.
- Bake for 16-35 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack.
Notes
Once mixed, bake immediately for best texture. Muffins can be stored in an airtight container for 2-3 days or frozen for up to 3 months. Customize with your favorite protein powder or mix-ins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: pumpkin, protein muffins, healthy muffins, fall baking
Why You’ll Love These Protein-Packed Muffins
These aren’t your ordinary pumpkin muffins. By incorporating protein powder, Greek yogurt, or protein pancake mix, these muffins offer sustained energy and satisfaction that regular muffins can’t match. They’re incredibly versatile – perfect for meal prep, grab-and-go breakfasts, or healthy desserts. Plus, many recipes use an entire can of pumpkin puree, so you won’t have leftovers going bad in your fridge.
Essential Ingredients for Pumpkin Protein Muffins
Ingredients for healthy pumpkin protein muffins including whole wheat flour, Greek yogurt, eggs, pumpkin puree, and spices.
Dry Ingredients
- 2-2¼ cups flour (all-purpose, whole wheat, or oat flour made from blended oats)
- ½-1 cup protein powder (vanilla works best)
- 1-2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1-1½ teaspoons baking powder
- ½-1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1-1½ cups pumpkin puree (1 full 15oz can)
- 2 large eggs
- ⅓-¾ cup sweetener (maple syrup, brown sugar, or coconut sugar)
- ¼-⅓ cup Greek yogurt
- ¼ cup oil (avocado or melted coconut oil)
- ¾ cup milk (dairy or non-dairy)
- 1-2 teaspoons vanilla extract
Optional Add-ins
- ½ cup mini chocolate chips
- Raw turbinado sugar for sprinkling on top
Step-by-Step Preparation Guide
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. For extra assurance against sticking, especially when using protein powder, spray the liners with cooking spray.
Step 2: Mix the Dry Ingredients
Mixing dry ingredients for pumpkin protein muffins in a large bowl
In a large bowl, whisk together all dry ingredients until well combined. If you’re making oat flour from scratch, blend rolled oats in a blender for about 30 seconds until they form a fine powder.
Step 3: Combine Wet Ingredients
Combining wet ingredients including pumpkin puree and eggs in mixing bowl
In a separate large bowl, whisk together all wet ingredients until smooth and well combined. The mixture should be creamy and free of lumps.
Step 4: Fold Together the Batter
Gently folding wet and dry ingredients together to form muffin batter
Create a well in the dry ingredients and pour the wet mixture into the center. Using a rubber spatula, gently fold the ingredients together until just combined. Don’t overmix – a few small lumps are perfectly fine and will result in more tender muffins.
Step 5: Fill the Muffin Cups
Filling muffin liners with batter in preparation for baking pumpkin protein muffins.
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. If desired, sprinkle tops with chocolate chips or raw sugar before baking.
Step 6: Bake to Perfection
Bake for 16-35 minutes (timing varies by recipe size), until a toothpick inserted in the center comes out clean. The tops should be golden brown and spring back when lightly touched.
Step 7: Cool and Enjoy
Freshly baked golden pumpkin protein muffins cooling on wire rack
Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack. This prevents them from falling apart and allows the centers to set properly.
Pro Tips for Perfect Muffins
Don’t Let Batter Sit: Once mixed, get the batter into the oven immediately for maximum rise and fluffiness.
Protein Powder Considerations: Using protein powder can make muffins sticky when baking, so always grease your muffin liners well.
Storage: These muffins stay fresh for 2-3 days at room temperature in an airtight container, or freeze for up to 3 months.
Customize Your Protein: Whether you use whey protein, plant-based protein powder, or protein pancake mix like Kodiak Cakes, the recipe is very forgiving.
Nutritional Benefits
Each muffin provides a balanced combination of complex carbohydrates, healthy fats, fiber, and 7-17 grams of protein. The pumpkin puree adds beta-carotene, fiber, and potassium, while the protein helps keep you satisfied longer than traditional muffins.
Serving Suggestions
These versatile muffins are delicious on their own, but try them with:
- Greek yogurt and fresh fruit for a complete breakfast
- Pumpkin butter for extra fall flavor
- Cream cheese frosting for a dessert-worthy treat
- A drizzle of honey or maple syrup
Recipe Variations
Gluten-Free Version: Use certified gluten-free oats and gluten-free flour blend.
Dairy-Free Option: Substitute non-dairy milk and skip the Greek yogurt, adding extra pumpkin puree.
Lower Sugar: Reduce sweetener to ¼ cup and add extra spices for flavor.
Chocolate Lover’s: Add cocoa powder to the dry ingredients and extra chocolate chips.
These pumpkin protein muffins prove that healthy baking doesn’t mean sacrificing taste or texture. With their moist, tender crumb and warming spices, they’re destined to become your new favorite fall treat that you can feel good about eating any time of day.