These fluffy and soft Pumpkin Protein Muffins are a delicious fall breakfast or snack on-the-go. Packed with 8 grams of protein from whole wheat flour, Greek yogurt and vanilla protein powder. Plus, all the pumpkin flavor!
I love baked goods during the cooler months. Hello, banana bread and ginger snap cookies!
We have a pumpkin bread recipe we make on repeat in the fall, so I decided to create a pumpkin muffin recipe to change it up! These muffins are not only full of pumpkin flavor but also pack a nutritional punch.
They're high in protein, making them a great grab on-the-go snack or complete a healthy fall-themed breakfast!
Okay, now time for the fun part - baking! The best part is how quickly and easily these muffins come together!
- Start by getting your dry and wet ingredients mixed well in separate bowls.
- Form a well in the dry ingredient bowl and pour the wet ingredients into it. Fold the ingredients together until you get your pumpkin muffin batter! Do your best to not overmix the batter. Otherwise, the muffins will be tough!
- Scoop into the muffin tins all the way full and bake for 25-30 minutes at 350 degrees Farenheight.
- The hardest part is letting them cool, but you definitely want to so that the center of the muffin sets - they're so soft!
If having these muffins as breakfast, try paring them with cottage cheese, yogurt or fruit.
I LOVE Trader Joe's Pumpkin Butter. Oh my it's just one of those things I wait for to be restocked.......in fact I went to Trader Joe's on the first day of fall just to snag one of these guys! So worth it! Pumpkin butter on these healthy pumpkin muffins is just divine - an absolute must-try!
Recipe Tips and FAQs
I personally use a pea protein powder since it's high in iron, but you can use whatever you prefer!
Important question! Here's the key: don't let the batter sit. Once you mix the wet into the dry ingredients, quickly get the muffins in the oven. This allows the baking soda to do its best magic aka muffin fluffin' time!
Yes, absolutely! I love to make a bunch at once and pull them out of the freezer as I go through them. They heat up well in the microwave.
You can refrigerate it or freeze it to use later. Freezing it in dollops is great when you want to add just a little to a sauce or smoothie. You can also check out my recipes Pumpkin Bisquick Pancakes and Pumpkin Spice Kefir Smoothie for more fall foodie inspo!
Pumpkin Protein Muffins
- 1.5 cups whole wheat flour
- ½ cup vanilla protein powder
- 1.5 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15oz canned pumpkin
- ½ cup milk
- ½ cup Greek yogurt
- ¼ cup avocado oil
- ½ cup honey
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Add the dry ingredients in a bowl: whole wheat four, protein powder, pumpkin pie spice, baking soda and salt and mix well. In a separate add the remaining wet ingredients: milk, canned pumpkin, Greek yogurt, avocado oil, honey and vanilla extract and mix well.
- Create a well in the dry ingredients to pour the wet mixture into and mix together with a whisk or spoon being careful to not over mix. Overmixing will cause tough muffins.
- Fill 9 muffin tins all the way full and bake for 20-23 minutes or until a knife comes out clean.
- Try to get the batter in the muffin tins as soon as possible once the batter is mixed to allow the baking soda to do its best work in leavening the muffins.
- You can use any protein powder you prefer. I use a pea protein powder. If you don't like the chalky taste of most protein powders, try a collagen powder since they tend to have no flavor.
- Eat within a week if refrigerating. Otherwise, freeze them for up to 3 months. They reheat well!
- You don't have to follow the instruction for making 9 muffins. You can definitely break the batter up into a dozen muffins, but to get 8g of protein per muffin, you'll need to pour the batter for 9 muffins exactly. So, if protein matters to you then go for 9; otherwise, don't worry about it!
- Try Trader Joe's Pumpkin Butter on the muffins for extra deliciousness!
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
These were great! For my Greek yogurt I used the Oikos Vanilla Triple Zero and it turned out great! Having this with my morning pumpkin spice coffee to really get into the fall feel 🍁
So happy to hear you're enjoying the muffins! Thanks for sharing your feedback and rating, Amber!
So, so yummy!! I used applesauce instead of oil. I also sprinkled a few pecan pieces on each muffin before baking. Can’t get enough of these 😋
Thank you so much for your comment and rating, Ashely! Love the addition of pecans on top. I actually just made a batch myself today and will have to add some pecans next time!
H can I substitute agave for the honey?
Yes, I don't see why not! I haven't made them with agave so I can't say from experience, but I think you should be good since they're similar in level of sweetness. Agave is just a little bit thinner but not too much, so I'd do a 1:1 substitution. Enjoy!
Good idea! Excited to try this out! Thank you so much!
Would love to try these! What would you recommend for substitute for the honey? Can I use brown sugar? Equal amounts?
Hi Jan! Since brown sugar isn't a liquid it might change the texture. I would recommend using maple syrup instead!
Thank you for such a quick response! I will be post transplant and I know honey is not recommended. I can't find info on the maple syrup but thinking it may be like honey. If I use brown sugar, maybe I can increase one of the liquids by a little? I appreciate any suggestions? I'm excited to try these for the high protein!
Oh, I completely understand! Maybe try heating the brown sugar in some water in a saucepan until you get the consistency of honey, and then substitute it at a 1:1 ratio. I think that would be your best bet with trying to judge how much water to add. I hope this helps and wishing you a fast recovery!
Mine didn’t turn out the greatest. Were still goey in the middle, tried baking for 30mins and didn’t seem to help too much. They have a strange after taste as well. I’ve never baked with whole wheat flour so maybe I’m just new to the taste….
Hi Mel, I'm sorry to hear they didn't turn out the best. Ovens definitely vary in temperature but sounds like they definitely needed more time or a higher temperature. You could try 400 degrees and see if that works better. Regarding the taste, it could be the whole wheat flour if it's a new taste for you, but I'm wondering if the after-taste is coming from the protein powder. I know I can taste a bit of the protein powder in them....it's not strong but just a bit noticeable, which is why I like doing a vanilla one. Hope they come out better next time!
Nice taste. Added some mini chocolate chips to entice the tiny humans! Took waaaaay longer than expected cook time. Closer to 45 and still kind of gooey so not sure if I messed up somewhere. Will try again and see how it goes
Hi Isabel! Glad you and your family enjoyed them! That is interesting they took close to 45mins to bake. Did you substitute any ingredients?
Only coconut oil for avocado oil and oat milk for regular milk. Going to try them again tonight and see what happens. The kiddos really loved them so still calling it a win!
Aww good – happy to hear it!
can I substitute for a different flour? never baked with wheat flour so was wondering if it's possible? thanks
I've never baked them using a different flour, so I can't say for sure. If you substitute the whole wheat with all purpose flour you may get a different texture or need to reduce the liquid a bit. The nutrition information will be different, so less fiber and protein but I'd say go for it and experiment! You just may need to adjust the ratio a bit.
These are so yummy! A great way to start my morning! Is the nutritional information for 1 muffin?
Hi Michele! Thanks for your rating and comment – so glad you enjoyed them! Yes, the nutritional information is for 1 of the 9 muffins.
Good texture and I like the addition of yogurt and protein. I also like the amount of pumpkin. I made mini muffins for my toddler. My husband said they weren't sweet enough, but he's comparing to fattening sugar filled muffins from a bakery. I'm happy with this recipe.
Yeah, these are more "healthy" muffins, so not as sweet as typical bakery ones! Glad to hear you all enjoyed them, thank you for sharing!