Pumpkin Protein Muffins

Best pumpkin protein muffins recipe made with healthy ingredients like Greek yogurt, almond butter, almond flour, and protein powder. They are super fluffy, moist, and taste like Fall. The perfect high-protein breakfast, snack, and dessert.

The best pumpkin muffins with protein powder

Baking with protein powder can be tricky. Sometimes muffins can be dry, but don’t worry, these are not! Trust me, I have tested these pumpkin protein muffins at least 20 times to make sure they were perfectly moist and delicious.

Fall is around the corner, which means all the pumpkin treats. I love these healthy pumpkin oatmeal bars, these pumpkin spice chickpea blondies, and this pumpkin spice latte baked oats recipe.

If you are looking to get more protein into your diet, you have to try these pumpkin spice protein muffins. They have 8 grams of protein per muffin, and they are super moist and fluffy.

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 for 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 muffins. Each pumpkin muffin has 8 grams of protein.
• No added refined sugar. We sweetened these healthy pumpkin muffins with coconut sugar and maple syrup.
• Gluten free and 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 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 up, you will need 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 creamy almond butter.
• Greek Yogurt: For extra protein and to make these muffins super moist, add in 1/4 cup of Greek yogurt.
• Milk: I used unsweetened almond milk, but you can use any other type of milk too.
• Maple Syrup: A dash of 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: To help these little muffins rise.
• Pumpkin Pie Spice: Pumpkin pie spice adds the best Fall flavors, don’t skip this ingredient.
• 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 needed

I am all about simple recipes that use simple tools in your kitchen. 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:

First, preheat oven to 350°F. Then line a 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. Make sure to let your healthy pumpkin muffins cool before enjoying them!

Frequently Asked Questions

Why are gluten free muffins dry?

Gluten-free muffins can be dry because there is not enough oil or there is too much flour. Sometimes, people overbake muffins which will also make them dry. We use almond butter and Greek yogurt to keep these muffins extra moist.

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 muffins gluten-free?

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

Are these the vegan?

No, these muffins are not vegan since we use eggs.

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.

If you loved this recipe, try these next!

• Carrot Orange Oat Muffins
• Banana Crumb Muffins
• Almond Flour Banana Muffins
• Oatmeal Blueberry Banana 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

Best pumpkin protein muffins recipe made with healthy ingredients like Greek yogurt, almond butter, almond flour, and protein powder. They are super fluffy, moist, and taste like Fall. The perfect high-protein breakfast, snack, and dessert.

5 from 9 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
• 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

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, 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.

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

Coconut Sugar: can substitute with light brown sugar.

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

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

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 64mg | Potassium: 103mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1639IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

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