Pumpkin Protein Muffins – 1 Healthy & Easy Snack Recipe

If you’re craving a cozy, fall-inspired snack that’s also packed with protein, these Pumpkin Protein Muffins are a must-try! Soft, fluffy, and perfectly spiced, they’re a healthier alternative to traditional muffins. Whether you enjoy them for breakfast, post-workout fuel, or a guilt-free dessert, this recipe delivers the perfect balance of flavor and nutrition.

At a Glance

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Estimated Cost: $8–$10

Ingredients

1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup (120 ml) unsweetened almond milk (or regular milk)
¼ cup (60 ml) maple syrup or honey
1 tsp vanilla extract
1 ½ cups (150 g) oat flour (or blend rolled oats in a blender)
1 scoop (30 g) vanilla protein powder (whey or plant-based)
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
Pinch of salt
Optional add-ins: ¼ cup mini chocolate chips, chopped nuts, or dried cranberries

Ingredient Notes & Swaps:

Protein powder: Use a neutral or vanilla flavor for best results.
Sweetener: Swap maple syrup with honey or a sugar-free syrup for fewer carbs.
Milk: Any non-dairy milk works if you want this recipe dairy-free.

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, eggs, almond milk, maple syrup, and vanilla until smooth.

Whisking pumpkin puree, eggs, almond milk, maple syrup, and vanilla in a bowl for pumpkin protein muffins — Step 1: Whisk the wet ingredients until smooth.

Combine Dry Ingredients: In a separate bowl, stir together oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
Make the Batter: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in optional add-ins if desired.

Stirring oat flour, vanilla protein powder, baking powder, baking soda, pumpkin pie spice, and salt in a bowl — Step 2: Combine the dry ingredients.

Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Spoonfuls of pumpkin protein muffin batter going into a lined muffin tin — Step 3: Portion the batter into the muffin tin.

Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Pro Tips & Variations

For extra moisture, add 2 tbsp of Greek yogurt to the batter.
Make them nutty by mixing in chopped walnuts or pecans.
For a chocolatey version, use chocolate protein powder and add cocoa powder.
Freeze extras in a zip-top bag for easy grab-and-go snacks.

Serving Suggestions

Golden pumpkin protein muffins on a wooden board, one cut open to show fluffy texture — Soft, fluffy pumpkin protein muffins perfect for breakfast or snacks.

Enjoy warm with a smear of almond butter.
Pair with Greek yogurt and fresh fruit for a protein-packed breakfast.
Pack one in your lunchbox as a healthy midday pick-me-up.

Storage & Reheating

Room Temperature: Store in an airtight container up to 3 days.
Fridge: Keeps well up to 1 week.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge or microwave for 30 seconds.

Troubleshooting

Muffins too dry? Check protein powder type some absorb more liquid. Add an extra splash of milk.
Didn’t rise well? Make sure your baking powder and soda are fresh.
Too dense? Don’t overmix the batter gentle folding keeps muffins fluffy.

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