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
- 1/2 cup vanilla protein powder
- 1 tablespoon pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pumpkin
- 1/2 cup Greek yogurt
- 1/4 cup avocado oil
- 1/2 cup honey
- 1 tsp 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: 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 fold together with a spatula being careful to not over mix. Overmixing will cause tough muffins.
- Fill 9 muffin tins all the way full and bake for 25-30 minutes. Mine tend to be ready closer to 25 minutes.
- Once done baking, allow the muffins to cool before eating so that the center fully sets. Enjoy!
- Make sure to get the batter in the muffin tins 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.
- You can freeze the muffins and microwave them in a pinch.