Pumpkin Protein Muffins

These pumpkin protein muffins are soft, fluffy, and packed with wholesome ingredients. Perfect for breakfast, a post-workout snack, or a healthy treat, they combine the natural sweetness of pumpkin with a boost of protein to keep you energized and satisfied.

Why You’ll Love This Recipe

Pumpkin protein muffins are not only delicious but also nourishing. They are high in protein, lower in sugar compared to traditional muffins, and made with simple ingredients. The pumpkin adds moisture and richness without excessive oil, while warm spices provide comforting flavor. They are freezer-friendly, making them convenient for meal prep and busy mornings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin puree

• Protein powder (vanilla or unflavored)

• Whole wheat flour (or oat flour)

• Eggs

• Greek yogurt

• Baking powder

• Baking soda

• Cinnamon

• Nutmeg

• Ginger

• Maple syrup or honey

• Vanilla extract

• Olive oil or coconut oil

• A pinch of salt

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, oil, maple syrup, and vanilla extract.

3. In another bowl, combine the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Divide the batter evenly among the muffin cups.

6. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Let cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

• Add chocolate chips for a sweeter version.

• Mix in chopped nuts such as walnuts or pecans for extra crunch.

• Use almond flour instead of whole wheat flour for a gluten-free option.

• Add dried cranberries or raisins for a fruity twist.

• Swap maple syrup for a sugar-free sweetener if you prefer a lower-carb version.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. To reheat, microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and sweetness. Use pure pumpkin puree for best results.

What type of protein powder works best for these muffins?

A whey or plant-based vanilla protein powder works well. Unflavored protein powder is also suitable if you prefer a more natural taste.

Can I make these muffins dairy-free?

Yes, substitute Greek yogurt with a dairy-free yogurt and choose a plant-based protein powder.

How do I prevent the muffins from being dry?

Do not overmix the batter and avoid overbaking. The pumpkin and yogurt help keep the muffins moist.

Can I reduce the sugar in this recipe?

Yes, you may reduce or replace the maple syrup with a sugar-free alternative. Keep in mind this will slightly change the texture and taste.

Are these muffins suitable for meal prep?

Absolutely. They freeze well and can be reheated quickly, making them ideal for meal prep.

Can I make mini muffins instead of standard size?

Yes, simply adjust the baking time to about 10–12 minutes.

Do I need to use eggs in this recipe?

Eggs help with structure and moisture, but you may use flax eggs or chia eggs as a vegan alternative.

Can I add extra protein powder to increase the protein content?

It is best not to add more than the recipe calls for, as too much protein powder can make the muffins dense and dry.

What can I serve with these muffins?

They pair well with coffee, tea, or a protein shake. You can also enjoy them with a spread of nut butter.

Conclusion

Pumpkin protein muffins are a wholesome, tasty, and versatile baked good perfect for any time of the day. With a balance of protein, fiber, and natural sweetness, they are a healthier alternative to traditional muffins. Whether you enjoy them as a quick breakfast, snack, or post-workout fuel, they are sure to become a regular addition to your baking rotation.

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