Pumpkin protein muffins are a healthier take on a classic fall favorite. These muffins combine canned pumpkin, vanilla protein powder and Greek yogurt to deliver moist, tender muffins with warm pumpkin spice flavor and about 8 grams of protein per muffin. They’re an excellent option for breakfast, a quick snack, or a lighter dessert when topped with a dollop of whipped cream.
These muffins are designed to be easy to make, store well for several days, and freeze beautifully for meal prep. They balance lower fat and carbs with higher protein without sacrificing texture or flavor. Use a vanilla or fall-flavored protein powder to enhance the pumpkin spice notes, or stick with an unflavored powder if you prefer.
WHY YOU WILL LOVE THESE
Healthy: A lighter muffin with added protein to keep you full longer.
Simple to make: One bowl, minimal prep, about 30 minutes total.
Soft and moist: The combination of pumpkin and Greek yogurt yields a tender crumb that stays fresh for days.
INGREDIENT NOTES
- Oil: Melted coconut oil is used here, but any neutral oil (vegetable, canola, avocado) works well.
- Greek yogurt: Plain, fat-free or low-fat Greek yogurt gives moisture and protein; room temperature yields best results.
- Pumpkin spice: Substitute with a blend of cinnamon, nutmeg and cloves if you don’t have a premixed pumpkin spice.
- Protein powder: Vanilla protein powder is recommended; try pumpkin spice or snickerdoodle flavors for a twist.
- Flour: The recipe works with all-purpose flour or a gluten-free 1:1 flour blend.
STEP BY STEP INSTRUCTIONS
Step One: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and spray lightly with nonstick cooking spray, or grease the tin.
Step Two: In a large bowl, whisk together the oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs and vanilla until smooth.
Step Three: Add the baking powder, salt, pumpkin spice, protein powder and flour. Stir gently until just combined; avoid overmixing to keep muffins tender.
Step Four: Using a 1/4 cup scoop or measuring cup, divide the batter evenly among 10 prepared muffin cups.
Step Five: Bake 20–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step Six: Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack to finish cooling.
EXPERT BAKING TIPS
Spacing the muffins apart while baking allows them to rise higher; bake in two pans if you want taller domes. If using paper liners, spray the liners lightly to prevent sticking. For best texture, use room temperature eggs, yogurt and syrup. Measure flour by spooning it into the cup and leveling or use a kitchen scale for accuracy.
FAQ
No. Use canned or homemade pumpkin puree; pumpkin pie filling contains added sugar and spices and will change the texture and flavor.
Yes. Fold in chocolate chips to the batter before scooping for a chocolatey variation.
Yes. Baking time will increase; check with a toothpick and expect a longer bake time depending on loaf size.
STORING AND FREEZING
Store muffins in an airtight container at room temperature for 3–4 days. The tops may soften slightly but the flavor remains excellent. For longer storage, freeze the muffins in a single layer until solid, then transfer to an airtight container or individual freezer bags. Thaw at room temperature or microwave briefly; muffins will keep for up to 3 months in the freezer.
OTHER MUFFIN RECIPES TO TRY
Pumpkin Chocolate Chip Muffins
Banana Carrot Muffins
Triple Chocolate Muffins
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Pumpkin Protein Muffins
Pumpkin protein muffins are a healthier twist on a pumpkin muffin with protein powder and Greek yogurt added. Soft, tender, and full of fall spice, these muffins work well for breakfast, snack or dessert.
Ingredients
- 3 tbsp oil (melted coconut oil recommended)
- 1/4 cup (55 g) brown sugar
- 1/4 cup (56 g) maple syrup
- 1/4 cup (61 g) applesauce
- 1/4 cup (50 g) Greek yogurt, room temperature
- 8 ounces (226.8 g) pumpkin puree
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin spice
- 1/2 cup (60 g) vanilla protein powder
- 1 1/4 cups (175 g) flour (all-purpose or gluten-free 1:1)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- Whisk together oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin, eggs and vanilla in a large bowl.
- Add baking powder, salt, pumpkin spice, protein powder and flour. Stir until just combined.
- Scoop batter using a 1/4 cup measure into 10 muffin cups.
- Bake 20–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes before transferring to a wire rack.
Notes
These muffins are delicious with chocolate chips added. For the best texture, use room temperature ingredients. Grams are provided for accuracy, especially with flour. If you do not have a kitchen scale, spoon flour into the measuring cup and level it—don’t pack the flour.
Nutrition (per muffin)
Calories: 194 kcal • Carbohydrates: 28 g • Protein: 8 g • Fat: 5 g • Sugar: 13 g • Fiber: 1 g