Best pumpkin protein muffins made with healthy ingredients like protein powder, Greek yogurt, and almond flour. These super fluffy and moist muffins taste like Fall and are the perfect breakfast, snack, and dessert. Made gluten free, grain free, and refined sugar free.
Protein powder muffins
Baking with protein powder can be tricky. Trust me, I have tested these pumpkin protein muffins at least 10 times to make sure they were perfectly moist and delicious. That is why I am so excited to finally share this recipe with you!
If you are looking to get more protein into your diet, you have to try these Fall inspired pumpkin spice protein muffins. They have 8 grams of protein per muffin, are moist, and fluffy. Plus they are just perfect for the cold weather.
I’ve been eating these delicious chocolate chip pumpkin muffins at all times of the day. Since they are healthy and packed with protein, they make for the best breakfast, snack, or dessert!
Why you’ll love this recipe:
- Simple ingredients. These pumpkin protein muffins only use minimal ingredients that are all good for you.
- Perfect meal prep. Make a batch of these muffins over the weekend and enjoy them all week long!
- Healthy. You get a great source of protein from these muffins. These simple gluten-free ingredients make them 100% healthy!
- No added refined sugar. We sweetened these healthy pumpkin muffins with coconut sugar and maple syrup.
- Gluten free & low carb. Since we use almond flour and protein powder, these low-carb muffins are 100% gluten free and grain free.
Ingredients in pumpkin protein muffins
Easy and simple recipes are my thing! So don’t worry, these pumpkin protein muffins only call for minimal ingredients that are good for you. Here is a list of what you will need to make the best almond flour and protein powder muffins:
- Eggs: First up, you will need 2 eggs to help bind these muffins together.
- Pumpkin Puree: Next, add in 1/2 cup of pumpkin puree NOT pumpkin pie filling.
- Almond Butter: To make these protein powder muffins extra moist, we are using 1/3 cup of creamy almond butter.
- Greek Yogurt: For extra protein and to make these muffins super moist, add in 1/4 cup of Greek yogurt.
- Almond Milk: Then, add in 2 Tablespoons of unsweetened almond milk. You can use any other type of milk too.
- Maple Syrup: 1/4 cup pure maple syrup gives this chocolate chip pumpkin muffins recipe the perfect amount of sweetness.
- Coconut Sugar: Plus a little coconut sugar!
- Almond Flour: These muffins are gluten free and grain free since we use almond flour.
- Protein Powder: Next up, you’ll need 1/2 cup of your favorite protein powder. I recommend vanilla or unflavored for this recipe.
- Baking Powder: Plus, some baking powder to help these little muffins rise.
- Pumpkin Pie Spice: 2.5 teaspoons of pumpkin pie spice adds the best Fall flavors.
- Cinnamon: Plus, 1 teaspoon of cinnamon.
- Chocolate Chips: You can also add in 1/3 – 1/2 cups of your favorite brand of chocolate chips.
Kitchen tools used
I am all about simple recipes that use simple tools in your kitchen. To make this Fall inspired muffin recipe, you’ll need: one large mixing bowl to combine everything, a spatula to mix, muffin liners, a cupcake tin, and measuring tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make protein pumpkin muffins
These pumpkin protein muffins are incredibly easy to make and are super tasty. All you need to do is mix all the ingredients together in one bowl, pour the batter into a lined cupcake tin, and bake in the oven. Here are step by step instructions:
Step 1: Preheat oven to 350°F. Then line cupcake tin with liners.
Step 2: Then, in a large bowl, whisk together the eggs, pumpkin puree, Greek yogurt, almond milk, maple syrup, and coconut sugar.
Step 3: After that, add in the almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold until completely combined. Use a spatula to fold in chocolate chips.
Step 4: Finally, divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if desired.
Step 5: Bake for 18 – 20 minutes, or until a toothpick comes out clean.
Let your healthy pumpkin muffins cool before enjoying!
Frequently Asked Questions
Are they healthy?
Yes! The word “healthy” is relative to each person, but I consider these pumpkin protein muffins to be good for you. First, they are high in protein with over 8 grams of protein per muffin. Second, they are grain free and gluten free because we use almond flour. Third, there is no refined sugar in them because we use coconut sugar and maple syrup.
What type of protein powder should I use?
I used vanilla whey protein powder for these muffins, but pea protein should work too! Whatever type of protein powder you use, I recommend using a plain or vanilla flavored one.
Are these gluten free?
Yup! These protein powder muffins are gluten free and grain free since we use almond flour.
Can I freeze muffins?
Yes! Freezing muffins is an excellent option if you like to meal prep. Simply let your muffins cool to room temperature and then place them in a freezer safe, airtight bag. You can freeze them for up to 3 months! And when you are ready to enjoy them, just pop them into the microwave for 20 – 40 seconds until warm.
How do I store leftovers?
Storing leftovers is so easy! Place them into an airtight container and store them at room temperature for 2 – 4 days or in the refrigerator for up to 5 days.
More muffin recipes to try!
- Peanut Butter & Jelly Banana Muffins
- Almond Flour Banana Muffins
- Mini Double Chocolate Chip Banana Muffins
- Blender Baked Oatmeal Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Pumpkin Protein Muffins
- 2 large eggs
- ½ cup (120g) pumpkin puree, not pumpkin pie filling
- ⅓ cup (64g) creamy all-natural almond butter
- ¼ cup (57g) plain Greek yogurt, I used 2%
- 2 Tbsp unsweetened almond milk
- ¼ cup pure maple syrup
- ¼ cup (36g) coconut sugar
- 1 ¼ cup (140g) super-fine almond flour,
- ½ cup (40g) whey protein powder (vanilla or unflavored)
- 2 ½ tsp pumpkin pie spice, or 1.5 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ cup chocolate chips
- Preheat oven to 350°F and line cupcake tin with liners.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yogurt, almond milk, maple syrup, and coconut sugar.
- Add in almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold until completely combined.
- Use a spatula to fold in chocolate chips.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if desired.
- Bake for 18 – 20 minutes, or until a toothpick comes out clean.
- Let cool & enjoy!
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