Full of pumpkin spice flavor and packed with protein! These fluffy and soft protein pumpkin muffins are the best way to start any day!

I always debate with myself when the “right” time is to start eating pumpkin flavored, well…. everything! Usually I start really amping up my protein spice intake around September but honestly? I eat pumpkin year round! It’s packed with nutrition and tastes delicious… why should it be seasonal?!

Make a batch of these easy pumpkin protein muffins to eat now and make another batch to stash in the freezer to enjoy year round!

easy pumpkin protein muffins on a plate

Pumpkin Protein Muffins Ingredients

easy pumpkin protein muffins ingredients

This easy, high protein pumpkin muffin recipe only requires a handful of basic ingredients that I bet you already have in your kitchen:

  • flour
  • protein powder
  • baking powder
  • pumpkin spice
  • cinnamon
  • salt
  • greek yogurt
  • egg
  • pumpkin puree
  • sugar
  • vanilla

Get Creative With What’s In Protein Muffins

You don’t have to stop at these ingredients! Feel free to add nuts, chocolate chips, coconut flakes or even sprinkles!

easy pumpkin protein muffins with pecans

Tools To Make High Protein Pumpkin Muffins

Gather up these kitchen items in addition to your ingredients and you’ll be ready to make some muffins!

  • one medium sized bowl
  • a larger mixing bowl
  • muffin tin
  • muffin liners (I LOVE and swear by these silicone muffin liners!)
  • spatula or large spoon
  • measuring cups & spoons

easy pumpkin protein muffins

easy pumpkin protein muffin bitten

How To Make High Protein Muffins With Greek Yogurt & Pumpkin

First, in the medium sized bowl combine your dry ingredients. This includes the flour, protein powder, baking powder, pumpkin spice, cinnamon and salt. Mix it all up well!

Now, in the larger mixing bowl combine pumpkin puree, greek yogurt, egg, sugar, and vanilla.

Add your flour mixture to the pumpkin mixture and mix everything up until just combined.

Pour your better into a muffin tin lined with muffin liners (I love these silicone muffin liners for less than 20 bucks! I bought them and I was immediately obsessed) or you can use non-stick spray and skip the liners.

Note: I do NOT recommend using paper liners for this recipe. They will likely stick and not peel off well! You’ve been warned.

Now, bake these off in a 350 degree oven for 18-20 minutes.

Allow them to cool and ENJOY!

hand grabbing a pumpkin protein muffin

Can I Add Protein Powder To Muffins?

Totally! I love adding some protein powder to my muffin recipes and applying a little gentle nutrition. Typically for my protein muffin recipes I use about a 1:1 ratio of flour to protein powder. It’s important to not use it for ALL of the flour, otherwise your muffins will come out way too chewy.

easy pumpkin protein muffins

How To Make Protein Muffins Moist

The key to making these pumpkin protein muffins moist is the pumpkin puree. Be sure to use pumpkin puree and not pumpkin pie filling. Your muffins may come out more dense and much much sweeter if you accidentally grab a can of pie mix!

easy pumpkin protein muffins

Is This A Whey Protein Muffins Recipe?

I do use a whey protein powder. I use Optimum Nutrition Gold Standard Whey, typically. However I have also used Garden Of Life plant based raw protein powder. They give a different texture, the plant based is almost more silky where as the whey is more cakey. Both are great options and you can use whatever you have on hand!

Flavor wise, anything neutral works best, but again, use whatever you have. You can easily make these into chocolate pumpkin muffins. I’ve actually used cookies and cream protein powder for muffins before and they turned out fine, you couldn’t even tell!

easy pumpkin protein muffin close up

Can You Freeze Protein Muffins?

Totally! To freeze these pumpkin protein muffins put them on a plate or baking sheet and place them in the freezer. Then, once they’re frozen, put them into a freezer bag. This helps prevent them from sticking together. Keep them there for 2-3 months and enjoy one when you like! Pop them in the microwave for 30-60 seconds to thaw.

Want More Recipes Like These Protein Muffins?

You might like these other protein recipes!

If you love this recipe be sure to leave a star rating on the recipe card and a comment! Can’t wait to hear what mix-ins you add for these muffins, like chocolate chips or nuts!

easy pumpkin protein muffins

Happy eating!

XOXO

-Colleen

This blog post contains affiliate links, which means that if you click on a product link, I may receive a commission. All opinions are my own, and all brands featured represent what I personally like and support. This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program where I earn advertising fees by linking to amazon.com.

easy pumpkin protein muffins on a plate

Easy Pumpkin Protein Muffins

Yield: 7 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These soft and fluffy pumpkin protein muffins are easy to make and packed with protein to keep you full and satisfied!

Ingredients

  • 2/3 cup flour
  • 2/3 cup protein powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/2 cup plain whole milk greek yogurt
  • 1 egg
  • 3/4 cup pumpkin
  • 1/3 cup sugar
  • 1 tsp vanilla

Instructions

    Preheat oven to 400 degrees. Line a muffin tin with liners or use non-stick spray.

    In a large bowl combine flours, protein powder, baking powder, pumpkin spice, cinnamon and salt.

    In a medium sized bowl whisk together pumpkin, yogurt, egg, sugar and vanilla.

    Add wet ingredients to the flour mixture and mix until just combined.

    Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~7 or so muffins, depending on the size of your muffin tin.

    If desires, top with chopped nuts (I used pecans!), chocolate chips or even shredded coconut!

    Bake muffins at 400 for 18-20 minutes until golden brown and a toothpick inserted comes out clean.

    Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.

Notes

Feel free to add any mix-ins you like to the batter before pouring into the muffin tin. Example: nuts, chocolate chips, coconut, dried fruit, seeds, etc.

Recommended Products

This blog post contains affiliate links, which means that if you click on a product link, I may receive a commission. All opinions are my own, and all brands featured represent what I personally like and support. This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program where I earn advertising fees by linking to amazon.com.

Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 149mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 11g