These pumpkin protein muffins are a healthy breakfast or snack option, packed with nutrition and spiced Fall flavor!
Why you’ll love these pumpkin protein muffins
- Soft, fluffy texture and delicious bakery taste.
- For under 200 calories total, you get over 35 grams of protein!
- Super easy to customize for different flavors. Try adding dried cranberries, raisins, shredded coconut, or mini chocolate chips.
- Dairy free, egg free, gluten free, nut free, soy free, oil free, and vegan options included.
You may also like this Keto Pumpkin Bread
Step by step recipe video
Key ingredients
Pumpkin puree – Use canned pumpkin puree or make your own by roasting a pie pumpkin and pureeing the flesh. Be sure to not confuse pumpkin pie mix with pure pumpkin puree.
Protein powder – Choose your favorite flavored or unsweetened protein powder, whether it’s whey protein, casein, pumpkin seed, rice, or pea protein.
Yogurt – The recipe needs three tablespoons of Greek yogurt or softened almond butter. Multiple readers have written in to let me know that cottage cheese also works.
Flour – I like whole grain spelt flour here. White all purpose flour, oat flour, and gluten free all purpose flour are also good options. I also link to a keto option in the recipe box for those who would like to use almond flour for low carb muffins.
Sugar – This can be classic white sugar or packed unrefined coconut or date sugar. Or use granulated erythritol or xylitol to make added sugar free pumpkin muffins.
Spices – Ground cinnamon, salt, and pumpkin pie spice add depth of flavor and provide extra sweetness without increasing the sugar.
Other ingredients – The muffins also call for water, apple cider vinegar, baking powder, baking soda, and pure vanilla extract.
How to make pumpkin protein muffins
- Begin by greasing a standard size or mini muffin tin, or add cupcake liners.
- Preheat the oven to 350° Fahrenheit (177° Celsius).
- Whisk the pumpkin puree, water, softened nut butter or yogurt, vanilla, and apple cider vinegar in a large mixing bowl.
- Stir in the flour, protein powder, sugar, cinnamon, pumpkin spice, baking powder, salt, baking soda, and any optional add ins. Mix until just evenly combined.
- Divide batter evenly into the prepared muffin pan, using a spoon or cookie scoop.
- Bake on the center rack of the preheated oven. Bake nineteen minutes for large muffins or just twelve minutes for mini protein muffins.
- Remove from the oven. If adding any frosting, let the muffins cool first. Then serve to guests and family, or keep them all to yourself!
Serving and storage suggestions
Serve these high protein pumpkin muffins hot from the oven for breakfast, or as a healthy post workout or after school snack.
They are fantastic topped with cream cheese or Homemade Nutella.
Or turn them into gooey chocolate chip pumpkin muffins by stirring mini dark chocolate chips into the batter, and they need no topping at all.
Allow muffins to cool before transferring to a container and covering loosely overnight. For optimum freshness, I recommend refrigerating any leftovers after a day in an airtight container. They should last for up to five days.
You may also freeze the pumpkin spice muffins in a tightly covered container for up to three months. Thaw and reheat before enjoying frozen muffins.
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1. Grease a standard or mini muffin tin, or line with cupcake liners.
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2. Preheat your oven to 350° Fahrenheit (177° Celsius).
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3. If using almond butter, gently warm it until soft and easy to stir. Then whisk all liquid ingredients in a large mixing bowl until well combined.
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4. Stir in all dry ingredients (including any optional add ins) until batter is just evenly mixed.
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5. Portion evenly into the prepared muffin tin.
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6. Bake on the oven’s center rack, 10 minutes for mini muffins or 19 minutes for large muffins.
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7. Carefully remove the pumpkin protein muffins from the oven and let cool.
High protein breakfast and snack recipes
