Pumpkin Protein Muffins Recipe

Introduction

These Pumpkin Protein Muffins are a delicious and wholesome way to enjoy fall flavors while fueling your day. Packed with protein and warm spices, they make a perfect breakfast or snack that’s both satisfying and nutritious.

Ingredients

• 1 ¼ cups whole wheat pastry flour
• ½ cup protein powder (plain, vanilla, or chocolate)
• 2 tsp cinnamon
• 1 ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 15 oz canned pumpkin puree (not pumpkin pie filling)
• ¾ cup coconut sugar or brown sugar
• 2 large eggs
• ¼ cup avocado oil
• ¼ cup plain Greek yogurt
• 2 tsp vanilla extract
• ½ cup mini chocolate chips (optional), plus more for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a large bowl, whisk together whole wheat pastry flour, protein powder, cinnamon, baking soda, ginger, nutmeg, and cloves until well combined.
3. Step 3: In a separate bowl, beat the eggs, then add pumpkin puree, coconut sugar, avocado oil, Greek yogurt, and vanilla extract. Mix until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips, if using.
5. Step 5: Divide the batter evenly among the muffin cups. Sprinkle additional chocolate chips on top if desired.
6. Step 6: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.

Tips & Variations

• For extra moisture, add a tablespoon of applesauce or substitute part of the oil with mashed banana.
• Try swapping the chocolate chips for chopped nuts or dried cranberries for a different texture.
• If you don’t have protein powder, you can omit it and add an extra ¼ cup of flour, but protein content will be lower.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or toaster oven before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin first to achieve the same consistency. Make sure it’s well drained so the batter isn’t too wet.

What type of protein powder works best in this recipe?

Plain, vanilla, or chocolate protein powders all work well. Choose one that you enjoy and that blends easily. Plant-based or whey protein powders can be used depending on your dietary preference.

Pumpkin Protein Muffins Recipe

Print Recipe

★★★★★

5 from 68 reviews

These Pumpkin Protein Muffins are a delicious and nutritious twist on classic pumpkin muffins, packed with protein and warm spices. Perfect for a healthy breakfast or snack, they combine whole wheat pastry flour, protein powder, and pumpkin puree to create moist and flavorful muffins with a subtle sweetness enhanced by cinnamon, nutmeg, and chocolate chips.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cups whole wheat pastry flour
• ½ cup protein powder (plain, vanilla, or chocolate)
• 2 tsp cinnamon
• 1 ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Wet Ingredients

• 15 oz canned pumpkin puree (not pumpkin pie filling)
• ¾ cup coconut sugar or brown sugar
• 2 large eggs
• ¼ cup avocado oil
• ¼ cup plain Greek yogurt
• 2 tsp vanilla extract

Optional

• ½ cup mini chocolate chips (plus more for topping, if desired)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat pastry flour, protein powder, cinnamon, baking soda, ground ginger, nutmeg, and cloves until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth and well incorporated.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Fold in mini chocolate chips if using.
5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle additional mini chocolate chips on top if desired.
6. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• You can substitute protein powder flavors based on preference: vanilla works well with pumpkin, and chocolate adds a richer taste.
• If you prefer sweeter muffins, increase sugar by 2 tbsp.
• For a dairy-free version, replace Greek yogurt with a plant-based yogurt.
• Mini chocolate chips are optional; you can leave them out for fewer added sugars.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins freeze well for up to 3 months; thaw before eating.

Keywords: pumpkin muffins, protein muffins, healthy muffins, pumpkin recipe, breakfast muffins, whole wheat muffins, protein powder recipe, fall baking