Healthy Pumpkin Protein Muffins

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!

two muffins stacked on top of each other on a baking rack

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!

Nutrition Information

I usually don’t include nutrition information for a few reasons. 1) It takes extra time 2) I have to pay for that to be included in my recipe card and 3) I’m not a big fan of focusing on calories and macros.

I know some people really find nutrition information helpful in losing weight, need it for medical reasons, etc., so I totally understand wanting to know the information. And since this recipe is specifically targeting protein, I wanted to provide the nutritional profile.

Below, you’ll find highlights of the nutritional content for one muffin. One day in the near future I plan on upgrading to a recipe card that includes nutritional info, so if you’re someone that values that info, it’ll be included!

  • Calories: 175
  • Protein: 8 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Fat: 5 g
  • Monounsaturated Fat: 3 g

Instructions

Okay, now time for the fun part – baking! The best part is how quickly and easily these muffins come together!

collage of making the pumpkin protein batter for the muffin tins
  1. Start by getting your dry and wet ingredients mixed well in separate bowls.
  2. 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!
  3. Scoop into the muffin tins about 3/4 of the way full and bake for 25-30 minutes at 350 degrees Farenheight.
  4. The hardest part is letting them cool, but you definitely want to so that the center of the muffin sets – they’re so soft!

Serving Suggestions

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

What type of protein powder can I use?

I personally use a pea protein powder since it’s high in iron, but you can use whatever you prefer!

How can I get my muffins to rise for maximum fluffiness?

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!

Can you freeze the muffins?

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.

What can I do with the leftover pumpkin puree?

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!

bite taken out of a muffin resting face up on top of other muffins

Pumpkin Protein Muffins

These healthy Pumpkin Protein Muffins make for a great snack or breakfast full of protein, not high in sugar, plus all the fall flavor!
Course Breakfast, Snack
Cuisine American
Keyword whole wheat pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Monica Nedeff

Ingredients

  • 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

Instructions

  • 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 12 muffin tins about 3/4 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!

Notes

  1. 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.
  2. You can use any protein powder you prefer. I use a pea protein powder.
  3. You can freeze the muffins and microwave them in a pinch.

If you ever make a recipe, tag me on Instagram @monicanedeff.rdn I love seeing your creations and sharing them with the community! Please comment and give this recipe a star rating if you’ve made it as it greatly helps support this blog and my small biz, thank you!

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