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These soft and fluffy Pumpkin Protein Muffins are filled with warm fall spices and plenty of real pumpkin flavor. Perfect for breakfast and snacking, they’re made with a full can of pumpkin and get extra protein from vanilla protein powder and Greek yogurt.
Table of Contents
Pumpkin is having a moment, and I am loving every last bite of it. Earlier in the week, I shared my rich and cake-like pumpkin chocolate chip muffins, a muffin that is definitely better suited for dessert than breakfast. It only felt right to balance them out with something a little healthier. Nothing extreme, you guys (after all, muffins should taste good) just one that’s a bit better suited for breakfast.
These pumpkin protein muffins are exactly that. They’re real (at least as real as a muffin can possibly get), delicious, and cozy. And while they’re made with several protein-rich ingredients, like vanilla protein powder, Greek yogurt, and eggs, they’re muffins first and foremost – NOT dense little protein pucks 🙂
Ingredients and Substitutions
These protein pumpkin muffins are made with simple baking staples, plus a few ingredients that give them a little more nutritional substance. Here are the ones worth knowing about before you get started. For the full ingredient list, check out the recipe card below.
- Flour: I use a combination of all-purpose flour and whole wheat flour. The all-purpose flour helps keep the muffins soft and fluffy, while the whole wheat flour adds a little more structure, nuttiness, and protein without making them overly dense.
- Pumpkin puree: This recipe uses one full 15-ounce can of pumpkin puree, which means plenty of pumpkin flavor and no awkward spoonful of leftovers hanging around in the fridge. You can use store-bought pumpkin puree, or make your own homemade pumpkin puree. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla protein powder: I used Garden of Life RAW Organic Protein Powder in Vanilla to make these protein pumpkin muffins (and these banana protein muffins with chocolate chips). I love the flavor and how well it blends into baked goods. Whatever you do, use a vanilla protein powder that you actually enjoy the taste of, since the flavor does come through a bit. Also, protein powders can vary quite a bit in how much moisture they absorb. If your batter seems unusually thick, stir in 1 to 2 tablespoons of milk to loosen it slightly.
- Brown sugar and maple syrup: These muffins include both. Brown sugar adds moisture and a deeper sweetness, while maple syrup pairs especially well with pumpkin and warm fall spices.
- Greek yogurt: Greek yogurt adds moisture and a little extra protein while helping keep the muffins soft and tender.
- Neutral oil: Avocado, canola, or vegetable oil will all work well. Stick with something mild so it doesn’t compete with the pumpkin and spices.
- Pepitas: These green pumpkin seed kernels add a little crunch and nuttiness to the tops of the muffins. I use raw pepitas, which lightly toast as the muffins bake. If pepitas aren’t your thing, chocolate chips, chopped pecans, or walnuts would also be delicious.
How to Make the Best Pumpkin Protein Muffins
Here is a quick overview of the key tips for making these pumpkin protein muffins. The full step-by-step instructions are included in the recipe card below.
- Don’t overmix the batter. Mix the wet and dry ingredients just until combined. A few small streaks or lumps are perfectly fine. Overmixing can lead to muffins that are dense or tough rather than soft and tender.
- Check the consistency of the batter. Protein powder loves to soak up moisture, so the batter will be thicker than a traditional muffin batter. It should be thick and scoopable but still moist, not dry, stiff, or dough-like. If your protein powder absorbs a lot of moisture and the batter seems very thick, stir in 1-2 tablespoons of milk.
- Add the pepitas just before baking. Divide the batter between the muffin cups first, then sprinkle the pepitas over the tops. Adding them at the end keeps them visible and gives the muffins a little extra crunch.
- Start high, then go low. Begin baking the muffins at the higher oven temperature, then reduce the heat without opening the oven door. That initial burst of heat helps the muffins rise quickly and develop taller, nicely domed tops, while the lower temperature allows the centers to finish baking evenly.
- Don’t overbake them. Protein muffins can dry out quickly when baked too long. Check them toward the end of the baking time and remove them once the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Storage and Freezing
To store: Let the pumpkin protein muffins cool completely before transferring them to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated muffins come to room temperature or warm them briefly in the microwave before serving.
To freeze: These muffins freeze really well. Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm in the microwave for about 20 to 30 seconds if desired.
More Delicious Pumpkin Recipes
- Pumpkin Oatmeal Chocolate Chip Cookies
- Homemade Pumpkin Puree
- How to Cook a Pumpkin
- Healthy Pumpkin Muffins
- Pumpkin Spice Cookies
- Persimmon Pumpkin Pudding Cake
- Pumpkin Smoothie
You can also get all of my muffin recipes here, and my breakfast recipes here!
I hope you love these pumpkin protein muffins! If you make them, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover and enjoy this recipe too. Thank you so much! 💛
Pumpkin Protein Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup vanilla protein powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar, packed
- ¼ cup maple syrup
- 2 large eggs, room temperature
- ¼ cup neutral oil, such as avocado, canola, or vegetable oil
- ¼ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- ¼ cup pepitas, optional
Instructions
- Prepare the oven and muffin pan. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
- Combine the dry ingredients. Add the all-purpose flour, whole wheat flour, vanilla protein powder, baking soda, baking powder, kosher salt, and pumpkin pie spice to a large mixing bowl. Whisk until evenly combined.¾ cup all-purpose flour, ¾ cup whole wheat flour, ½ cup vanilla protein powder, 1½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 2 teaspoons pumpkin pie spice
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, oil, Greek yogurt, and vanilla extract until smooth and well blended.1 (15-ounce) can pumpkin puree, ½ cup light brown sugar, ¼ cup maple syrup, 2 large eggs, ¼ cup neutral oil, ¼ cup plain Greek yogurt, 2 teaspoons vanilla extract
- Make the batter. Add the pumpkin mixture to the bowl with the dry ingredients. Using a spatula, gently fold everything together just until no large pockets of dry flour remain. Avoid overmixing.
- Fill the muffin pan. Spoon the batter evenly into the prepared muffin cups, filling each approximately three-quarters full. Sprinkle the pepitas over the tops just before the muffins go into the oven.¼ cup pepitas
- Bake at two temperatures. Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C). Continue baking for another 15-20 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool. Allow the muffins to cool in the pan for about 5 minutes. Transfer them to a wire rack and let them finish cooling before serving.
Notes
- Protein powder: Different protein powders absorb moisture differently. If the batter seems unusually thick, add 1-2 tablespoons of milk.
- Pepitas: Optional. Chocolate chips, chopped pecans, or walnuts can be used instead.
- Storage: Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave for 20-30 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
