Looking for a delicious, protein-packed snack that captures the warmth of fall? These Protein Pumpkin Muffins are soft, moist, and bursting with pumpkin spice flavor! With 8g of protein per muffin, they’re perfect for breakfast, a post-workout boost, or a guilt-free dessert. Plus, they come together in just 10 minutes of prep time!
Ingredients and Preparation Steps
These wholesome muffins are made with simple, nourishing ingredients. Here’s what you’ll need:
Main Ingredients
- 3 tbsp coconut oil (melted)
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup applesauce
- ¼ cup Greek yogurt (room temp)
- 8 oz pumpkin puree
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin spice
- ½ cup vanilla protein powder
- 1¼ cups all-purpose or gluten-free flour
Step 1: Preheat the Oven
First, preheat your oven to 350°F. Line a muffin tin with liners and lightly spray them with cooking spray to prevent sticking.
Step 2: Mix the Wet Ingredients
Next, in a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth and well combined.
Step 3: Add the Dry Ingredients
After that, add in the baking powder, salt, pumpkin spice, protein powder, and flour. Stir gently until just combined—overmixing can make the muffins dense.
Step 4: Fill the Muffin Cups
Then, use a ¼ cup scoop to evenly distribute the batter into the prepared muffin liners. This helps ensure even baking.
Step 5: Bake to Perfection
Finally, bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.
The Best Time to Enjoy Your Protein Pumpkin Muffins
These muffins are best enjoyed warm, with a hint of cinnamon in the air and a cozy cup of coffee or tea in hand. Whether you need a quick breakfast, a post-workout protein boost, or a healthy dessert, these muffins hit the spot.
Pair them with a microwave-baked sweet potato for an extra dose of fall flavor, or enjoy them alongside a hearty slow cooker lasagna soup for a cozy meal.
Frequently Asked Questions About Protein Pumpkin Muffins
Can I make these muffins gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free 1:1 baking blend.
What type of protein powder works best?
Vanilla protein powder works best for a balanced flavor, but you can use unflavored or a plant-based option if preferred.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Can I freeze these muffins?
Absolutely! Freeze them in a ziplock bag for up to 3 months. Just thaw and enjoy!
Can I add mix-ins like chocolate chips or nuts?
Yes! Chocolate chips, chopped nuts, or even dried fruit make delicious additions.
For more protein-packed baked goods, check out these Pumpkin Protein Muffins from The Salted Sweets.
Pro Tips for Perfect Protein Pumpkin Muffins
Want to make the best protein pumpkin muffins every time? Follow these expert tips to ensure soft, flavorful, and high-protein muffins that everyone will love!
- Use room temperature ingredients: Let your Greek yogurt, eggs, and applesauce sit at room temperature for 15–20 minutes before mixing. This helps create a smooth batter.
- Don’t overmix the batter: Stir until just combined to avoid dense muffins. A few lumps are perfectly fine!
- Adjust sweetness to taste: If you prefer a less sweet muffin, reduce the brown sugar slightly or use unsweetened applesauce.
- Use high-quality protein powder: A good vanilla protein powder enhances the flavor and texture of these muffins.
- Add extra moisture: If your batter looks too thick, stir in 1–2 tablespoons of milk to loosen it up.
- Enhance the flavor: A sprinkle of cinnamon on top before baking adds an extra pop of spice.
- Check for doneness: Insert a toothpick into the center—if it comes out clean, they’re ready!
- Let them cool properly: Allow muffins to rest in the pan for 10 minutes before transferring to a wire rack to prevent them from drying out.
Storage and Reheating Tips
These protein pumpkin muffins store well, making them perfect for meal prep! Here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week for longer freshness.
- Freezing: Wrap muffins individually and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the microwave for 15–20 seconds for a fresh-from-the-oven taste.
Perfect Pairings for Protein Pumpkin Muffins
Make your snack or breakfast even better with these delicious pairings:
- Warm Beverage: Enjoy with a hot cup of chai tea or spiced coffee.
- Nut Butter: Spread almond or peanut butter on top for extra protein and flavor.
- Fruit Side: Pair with fresh apple slices or banana for a balanced snack.
- Yogurt Bowl: Crumble a muffin over Greek yogurt for a protein-packed breakfast.
- Soup Companion: Serve alongside Slow Cooker Lasagna Soup for a cozy meal.
These protein pumpkin muffins are the perfect balance of nutrition and indulgence. Whether you’re meal-prepping for the week, looking for a post-workout snack, or just craving something cozy and delicious, these muffins are sure to satisfy!
Now, I’d love to hear from you! Have you tried these muffins yet? What’s your favorite way to enjoy them—plain, with a spread, or with a cup of coffee? Let me know in the comments below! 💬
For more delicious and nutritious recipes, check out our Microwave Sweet Potato recipe—another easy and healthy option to add to your meal plan!
If you loved this recipe, don’t forget to share it on social media and tag a friend who needs a protein-packed treat! Use the hashtag #TastyThinks so we can see your creations!
Happy baking!
Print
Protein Pumpkin Muffin
- Total Time: 30 mins
- Yield: 10
Description
Craving something cozy and protein-packed? These Pumpkin Protein Muffins are the perfect blend of soft, moist, and full of warm fall spices! With 8g of protein per muffin, they make a deliciously healthy snack, breakfast, or even dessert.
Ingredients
– 3 tbsp coconut oil (melted)
– ¼ cup brown sugar
– ¼ cup maple syrup
– ¼ cup applesauce
– ¼ cup Greek yogurt (room temp)
– 8 oz pumpkin puree
– 2 large eggs (room temp)
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp salt
– 1 tbsp pumpkin spice
– ½ cup vanilla protein powder
– 1¼ cups all-purpose or gluten-free flour
Instructions
1. First, preheat the oven to 350°F and line a muffin tin with liners. Spray the liners with cooking spray.
2. Next, in a large bowl, whisk together the oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla.
3. After that, add the baking powder, salt, pumpkin spice, protein powder, and flour. Mix until just combined.
4. Then, scoop the batter evenly into the muffin cups using a ¼ cup scoop.
5. Finally, bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes before removing from the pan.
Notes
For an extra treat, fold in some chocolate chips or chopped nuts before baking! These muffins also freeze beautifully—just thaw and enjoy anytime.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Healthy & Lifestyle
Nutrition
- Calories: 194 kcal
- Sugar: 13g
- Fat: 5g
- Carbohydrates: 28g
- Protein: 8g