Pumpkin Protein Muffins

These moist, flavorful muffins are packed with protein and wholesome ingredients, making them the perfect grab-and-go breakfast, satisfying snack, or post-workout treat. Ready for the ultimate healthy bake? Our Pumpkin Protein Muffins are here to satisfy your cravings without the guilt, offering a delicious and nutritious way to fuel your day.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 ½ cups all-purpose flour (or a gluten-free blend)
1 cup protein powder (unflavored or vanilla)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 ½ cups pumpkin puree (unsweetened, from a can)
½ cup milk (dairy or non-dairy alternative like almond or soy)
¼ cup maple syrup or honey (adjust to taste)
2 large eggs
¼ cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional, for added crunch)
¼ cup pumpkin seeds (pepitas) for topping (optional)

Equipment

Muffin tin
Wire rack

Method

Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well with cooking spray or butter. This ensures your Pumpkin Protein Muffins don’t stick.
In a large mixing bowl, whisk together the all-purpose flour (or your chosen gluten-free blend), protein powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure these dry ingredients are evenly distributed to ensure consistent leavening and flavor throughout your muffins.
1 ½ cups all-purpose flour, 1 cup protein powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon salt
In a separate medium bowl, whisk together the pumpkin puree, milk, maple syrup (or honey), eggs, melted coconut oil (or butter), and vanilla extract until well combined and smooth. This mixture forms the moist base of your Pumpkin Protein Muffins.
1 ½ cups pumpkin puree, ½ cup milk, ¼ cup maple syrup or honey, 2 large eggs, ¼ cup melted coconut oil or unsalted butter, 1 teaspoon vanilla extract
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine, as overmixing can lead to tougher muffins.
If you’re using chopped walnuts or pecans, fold them into the batter now. This is also the stage to add any other desired mix-ins like chocolate chips or dried cranberries if you wish for your Pumpkin Protein Muffins.
½ cup chopped walnuts or pecans
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. For a beautiful presentation and extra texture, sprinkle a few pumpkin seeds (pepitas) on top of each muffin before baking, if desired.
¼ cup pumpkin seeds (pepitas)
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Enjoying your warm Pumpkin Protein Muffins is a treat in itself!

Notes

Properly storing your Pumpkin Protein Muffins ensures they stay fresh and delicious. Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat gently in the microwave or toaster oven if desired.