Pumpkin Protein Muffins

These pumpkin protein muffins are soft, moist, and full of pumpkin spice flavor. Each one packs 7 grams of protein for an easy fall breakfast or snack.

Course Breakfast

Cuisine American

Diet Low Fat

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 155

Author Kim

Ingredients

1 cup (240g) pumpkin puree
¾ cup (180g) plain or vanilla Greek yogurt
2 large eggs
¼ cup (80g) maple syrup
3 tablespoons (42g) avocado oil or melted butter
1 teaspoon vanilla extract
1½ cups (180g) all-purpose flour
½ cup (50g) vanilla or unflavored protein powder*
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves or allspice
Optional: ⅓ cup (55–60g) mini or regular chocolate chips, plus extras for the top if desired
Optional: 1–1½ tablespoons (15–20g) turbinado sugar, for topping
Optional: ¼–⅓ cup (30–40g) chopped pecans

Instructions

Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
In a large bowl, whisk together the 1 cup (240g) pumpkin puree, ¾ cup (180g) plain or vanilla Greek yogurt, 2 large eggs, ¼ cup (80g) maple syrup, 3 tablespoons (42g) avocado oil or melted butter, and 1 teaspoon vanilla extract until smooth.
In a separate bowl, whisk together the 1½ cups (180g) all-purpose flour, ½ cup (50g) vanilla or unflavored protein powder*, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon ground cloves or allspice.
Add the dry ingredients to the wet ingredients and gently stir until just combined. Don't overmix. Fold in the optional ⅓ cup (55–60g) mini or regular chocolate chips, if using.
Divide the batter evenly among the muffin cups, filling each completely full. Sprinkle the tops with turbinado sugar, extra chocolate chips and chopped pecans, if using.
Bake at 425°F for 5 minutes, then, without opening the oven, reduce the temperature to 350°F and bake for another 12–15 minutes, or until the tops are rounded and a toothpick inserted in the center comes out mostly clean. Check at the 12 minute mark (mine were done).
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For sweetness. 1/4 cup maple syrup gives you lightly sweet muffin. For more sweetness, I recommend adding the chocolate chips.

*Protein powder. I used Truvani vanilla whey protein and it worked in this recipe very well. I know it’s available at H-E-B or online. Different protein powders absorb liquid differently. If your batter looks very thick/stiff after mixing, add 1-2 tablespoons (15-30 grams) of milk. You want a thick muffin batter that slowly drops off a spoon, not something resembling cookie dough. Whey protein tends to give you a more traditional muffin texture than some plant-based powders.

This recipe was originally published September 2017. It was republished September 2026 with new content.

Nutrition