Pumpkin Protein Muffins
These healthy pumpkin protein muffins are fluffy, moist, and full of cozy fall flavors with over 9 grams of protein each. Made with almond flour, Greek yogurt, and protein powder, they’re naturally gluten-free and easy to whip up in one bowl — perfect for a quick breakfast, snack, or meal prep in under 30 minutes.
Ingredients
- 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 tablespoon milk, 2%, whole, or unsweetened almond milk
- ¼ cup pure maple syrup
- 1 teaspoon 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 teaspoon pumpkin pie spice, or 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup chocolate chips, optional
Instructions
- Prep: Preheat the oven to 350°F and line a muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin purée, almond butter, and Greek yogurt until smooth. Add the milk, maple syrup, vanilla, and coconut sugar, and whisk again until fully combined.
- Add dry ingredients: Add the almond flour, protein powder, pumpkin pie spice, cinnamon, and baking powder. Gently fold the dry ingredients into the wet until just combined — don’t overmix.
- Add mix-ins: Stir in the chocolate chips or nuts, if using.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top if you’d like.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool completely in the pan before removing. This helps them set so they stay moist and fluffy instead of crumbly.
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.
The ntritonal information below is calculated with Whey Protein Powder and sugar-free chocolate chips.
Nutrition
Calories: 196kcal | Carbohydrates: 17g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 63mg | Potassium: 109mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1647IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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