Pumpkin Protein Muffins (with Protein Powder)

These high-protein pumpkin muffins are healthy, gluten-free, and made with protein powder and Greek yogurt. They are super fluffy, moist, and taste like Fall – the perfect high-protein breakfast, snack, and dessert.

The best healthy pumpkin muffins with protein powder

Hey there, pumpkin lovers! If you’re anything like me and can’t get enough of that cozy pumpkin flavor, you’re about to fall in love with these high-protein pumpkin muffins. They’re like a warm hug in muffin form, and who can resist that? But here’s the kicker – they’re not just delicious but also good for you.

We love everything pumpkin-spiced over here – like these pumpkin spice latte baked oatmeal, almond flour pumpkin muffins, and these banana pumpkin muffins. Something about the warm, comforting flavors of pumpkin makes it a beloved choice in any season. And with these muffins, you get to enjoy that delightful pumpkin goodness in a healthier way.

Now, let’s talk about that protein punch these muffins deliver. They’re like your favorite workout buddy, giving you the needed protein boost. Thanks to the magic of protein powder, you can enjoy these muffins guilt-free, whether you’re hitting the gym or just tackling a busy day.

Best of all, these protein pumpkin muffins are super easy to make. You don’t need to be a pro baker to whip up a batch of these bad boys. They call for simple ingredients like Greek yogurt, vanilla, maple syrup, protein powder, canned pumpkin, and baking powder.

If you’re searching for a laid-back, protein-packed, gluten-free recipe that screams “YUM,” these muffins are your new BFF in the kitchen. Get ready to indulge in pumpkin paradise!

Why you’ll love this high-protein recipe:

• Quick and Easy: Whip up a batch of these muffins in no time for a convenient on-the-go snack.
• 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!
• High Protein: Each pumpkin muffin has 12 grams of protein.
• No Refined Sugar: We sweetened these healthy pumpkin muffins with coconut sugar and maple syrup.
• Gluten-Free & Low-Carb: These low-carb muffins are 100% gluten-free and grain-free since we use almond flour and protein powder.
• Fall Flavors: The pumpkin puree, pumpkin pie spice, and cinnamon combine to create warm, comforting fall flavors.
• Try these healthy oat flour pumpkin muffins or these almond flour pumpkin muffins next!

Ingredients in pumpkin protein muffins

Easy and simple recipes are my thing! So don’t worry, these high-protein pumpkin 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 off, we’ve got eggs to give our muffins that help the muffins rise and also add more protein.
• Pumpkin Puree: Next, we need pumpkin puree or canned pumpkin – not the pumpkin pie filling, though! Pumpkin pie filling is filled with sugar and additives.
• Almond Butter: For that extra dose of moisture and flavor, we’re going with creamy almond butter. It adds protein and makes these muffins butter-free and oil-free!
• Greek Yogurt: To pack in some extra protein and keep these muffins delightfully moist.
• Milk: I opted for unsweetened almond milk, but feel free to use your milk of choice here, like oat milk, cow’s milk, cashew milk, etc.
• Maple Syrup: A smidge of pure maple syrup brings just the right amount of sweetness to these healthy chocolate chip protein pumpkin muffins.
• Vanilla Extract: For a little flavor!
• Coconut Sugar: Add a touch of coconut sugar to the mix for some natural sweetness.
• Almond Flour: These muffins are gluten-free and grain-free, thanks to the almond flour. Almond flour is high in healthy fats, so we don’t have to add any extra oil or butter to the muffins.
• Protein Powder: Next up, you’ll want 1/2 cup of your favorite protein powder – vanilla or unflavored is a solid choice for this recipe. I used whey protein, but pea protein powder works too!
• Baking Powder: To help these little muffins rise.
• Pumpkin Pie Spice: Don’t forget the pumpkin pie spice – it’s what gives our muffins that delightful fall flavor.
• Chocolate Chips: And, of course, we can’t forget the chocolate chips! Feel free to add 1/3 to 1/2 cup of your favorite brand of sugar-free or regular chocolate chips. You can also omit them if you want these muffins to be a little “healthier.”

Kitchen tools needed

I am all about simple recipes that use simple tools in your kitchen. You’ll need:

• Large mixing bowl to combine everything
• Spatula to mix
• Muffin liners
• Cupcake tin
• Measuring tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make pumpkin muffins with protein powder

These high-protein pumpkin muffins are incredibly easy to make and are super tasty. The best part is that they are made with protein powder, so you can hit all your protein goals and still enjoy a delicious pumpkin muffin. Here are step-by-step instructions with pictures:

Step 1:

First, preheat oven to 350°F. Then line a cupcake tin with liners.

Step 2:

Then, whisk together the eggs, pumpkin puree, greek yogurt, almond milk, maple syrup, and coconut sugar in a large bowl.

Step 3:

After that, add in the almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold until thoroughly 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. Make sure to let your healthy pumpkin muffins cool before enjoying them!

Recipe tips and variations:

• Room Temperature Ingredients: For better baking and smoother batter, use ingredients like eggs and Greek yogurt at room temperature.
• Protein Powder: Experiment with different protein powder flavors to customize the taste of your muffins. Vanilla, pumpkin-spice, snickerdoodle, or even chocolate-flavored protein powder can add unique touches.
• Mix-Ins: Apart from chocolate chips, consider adding chopped nuts, dried fruit, or even shredded coconut to the batter for added texture and flavor.
• Pumpkin Spice: If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves in the desired proportions.
• Silicone Muffin Cups: Using silicone muffin cups can make it easier to remove the muffins from the pan without sticking.
• The Muffins Must Cool: These high-protein pumpkin muffins need time to “set.” If you break into them too early, they will fall apart.
• Lower Carb: Reduce the maple syrup or use a sugar substitute like erythritol for a lower-carb version.
• Protein Boost: Increase the protein content by adding chia seeds or hemp seeds to the batter.
• Mini Muffins: Make mini muffins for bite-sized snacks or party treats; just adjust the baking time accordingly. Mini muffins should take 7 – 10 minutes to bake.
• Spiced Cream Cheese Filling: Create a surprise filling by mixing cream cheese with a touch of cinnamon and a sweetener, then add a dollop to the center of each muffin before baking.

Ingredient substitution suggestions:

• Almond Butter: Peanut butter or any other nut/seed butter can be used as a substitute.
• Greek Yogurt: Swap with dairy-free yogurt or blended cottage cheese.
• Almond Milk: Any milk or milk alternative of your choice will work. Try oat, cashew, or cow’s milk.
• Maple Syrup: Honey or agave nectar can replace maple syrup.
• Coconut Sugar: Brown sugar or granulated sugar can be used instead.
• Protein Powder: Use your preferred protein powder flavor (vanilla, pumpkin, coffee, snickerdoodle, etc.).
• Chocolate Chips: Substitute with raisins, dried cranberries, or chopped nuts for a different twist.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Simply cook and puree a small pumpkin or butternut squash and use it instead of canned pumpkin puree. Make sure it’s well-drained to achieve the right consistency.

Can I omit the protein powder if I don’t have any?

Yes, you can omit the protein powder if you prefer or don’t have any on hand. The muffins will still be delicious but may have slightly less protein content. Substitute the protein powder with additional almond flour or oat flour.

Are these protein muffins 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 12 grams of protein per muffin. Second, they are grain-free and gluten-free because we use almond flour. Third, they have no refined sugar because we use coconut sugar and maple syrup.

What’s the best type of protein powder to bake with?

I used vanilla whey protein powder for these muffins, but pea protein should work, too! Whatever protein powder you use, I recommend using a plain or vanilla-flavored one.

Are they gluten-free?

These protein powder muffins are gluten-free and grain-free since we use almond flour.

Can I freeze pumpkin protein 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, pop them into the microwave for 20 – 40 seconds until warm.

How to store leftover protein muffins:

Storing leftovers is so easy! Place them into an airtight container and keep them at room temperature for 2 – 4 days or in the refrigerator for up to 5 days.

If you loved this recipe, try these high-protein recipes next!

• Nut-Free Protein Bars
• Strawberry Smoothie Bowl
• Best Protein Mug Cake
• Protein Chocolate Chip Baked Oats
• Air Fryer Egg Bites
• High Protein Acai Bowl
• Best Protein Overnight Oats
• Banana Peach Protein Smoothie

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 (with Protein Powder)

These high-protein pumpkin muffins are healthy, gluten-free, and made with protein powder and Greek yogurt. They are super fluffy, moist, and taste like Fall. The perfect high-protein breakfast, snack, and dessert.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Serving 12 muffins

Ingredients

 

1x2x3x

• 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
• 1 tsp vanilla extract
• ¼ cup (36g) coconut sugar
• 1 ¼ cup (140g) super-fine almond flour,
• ½ cup (40g) protein powder , (vanilla or unflavored), I used whey but pea protein works too
• 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, optional

Instructions

• 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, vanilla, 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!

Notes

To Store: Place cooled muffins into an airtight container and store them at room temperature for 2 – 4 days or in the refrigerator for up to 5 days.

Freezing: 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.

Protein Powder: Experiment with different protein powder flavors to customize the taste of your muffins. Vanilla, pumpkin-spice, snickerdoodle, or even chocolate-flavored protein powder can add unique touches.

Mini Muffins: Make mini muffins for bite-sized snacks or party treats; just adjust the baking time accordingly. Mini muffins should take 7 – 10 minutes to bake.

Spiced Cream Cheese Filling: Create a surprise filling by mixing cream cheese with a touch of cinnamon and a sweetener, then add a dollop to the center of each muffin before baking.

Almond Milk: can be substituted with oat milk, cashew milk, regular milk, or skim milk.

Coconut Sugar: can be substituted with light brown sugar.

Almond Butter: can be substituted with all-natural creamy peanut butter.

Almond Flour: DO NOT substitute with coconut flour or almond meal.

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 12g | Fat: 10g | Cholesterol: 39mg | Sodium: 67mg | Potassium: 108mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1648IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

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