Pumpkin Protein Muffins
These Pumpkin Protein Muffins are soft, moist, and packed with warm pumpkin spice flavor. Made with pumpkin puree, vanilla protein powder, Greek yogurt, whole wheat flour, and naturally sweet maple syrup, they're an easy protein-packed breakfast or snack for fall.
Servings: 12 muffins
Calories: 203kcal
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
Calories: 203kcal | Carbohydrates: 29g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 40mg | Sodium: 264mg | Potassium: 203mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5562IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
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