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!
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!
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
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!
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.
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!
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 firm yet silky where as the whey is more cakey. Both are great options and you can use whatever you have on hand!
Depending on what protein powder you use it may alter this recipe. If you batter is very thick add just a splash of milk to get more of a batter. It should be a thicker, but not super super dense!
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!
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!
- Blueberry protein muffins
- Banana protein muffins
- Chocolate protein donuts
- Easy & quick banana protein shake
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!
Happy eating!
XOXO
-Colleen
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Easy Pumpkin Protein Muffins
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.
Kelly says
Hi Colleen,
These look great! If I want to substitute the all purpose flour for whole wheat flour, would you recommend an equal swap or changing the amount for ww flour?
Thank you!
Kelly
Colleen says
Hey Kelly! You can totally swap whole wheat flour 1:1! I’d love if you commented back and let us know what you thought of it!
Megan says
These were delicious! Very satisfying and filling. I didn’t feel like it was too pumpkin-y, which I LOVED. Adding pecans on top was the perfect touch.
Marisol Slater says
Mine turned out pretty mushy on the inside. I used Vegaone vanilla powder which is what I had on hand. Any tips on how to improve texture next time? Great flavor though!
Colleen says
Hi! The protein powder really does depend on the final result! I’ve noticed that plant based powders do tend to give you this result, an almost mushy/silky inside. You could try adding a touch more flour to help firm them up and/or baking them longer!
Angela says
Thanks for this recipe Colleen! Just tried it today, and it has really great flavor!
I was surprised that my final batter mix was so dry and much darker compared to your video. My substitutions included: whole wheat flour, chocolate vegan protein powder, and lactose-free yogurt. I used the same measurements as in the recipe.
The color was probably due to the chocolate protein, since the wheat flour color is just a light tan. I’m more concerned that the batter was almost like cookie dough, and wouldn’t settle into the baking cup. They stayed the same shape after cooking as they looked when they went into the oven. Even though the toothpick came out clean after 18 minutes of cooking, they were still a bit doughy inside.
Any suggestions on what adjustments I could make, like extra egg or yogurt?
Colleen says
Hi! yes the protein powder DEF makes a difference! If your batter is too thick (it should be thick but not cookie dough!) you could add a splash of milk. This may also require a couple extra minutes of baking- just keep an eye on them and toothpick test! I’ve updated all of this in the recipe post, too! Thanks for letting me know and sharing this info!
Ligita says
Those muffins are bomb! it was my second attempt to make muffins with pumpkin puree and other recipe didn’t work. This one is great- muffins are not dry, sweet( to sweet for me) and totally tasty. I used whole wheat flour, home made puree, erythritol for sweetener, vanilla whey protein and egg whites only. I baked 12muffins- it seemed so much batter ( and I was concerned because it was so runny). Mine are definitely small, they deflated a lot after baking, but it’s jus great- smaller portions 🙂