Pumpkin protein muffins are a healthier twist on a pumpkin muffin with protein powder and greek yogurt added. They're so soft and tender and full of fall spiced flavor.
These pumpkin protein muffins are loaded with 8 grams of protein in each muffin without compromising the taste and texture. They're perfect to prep and keep on hand for a quick breakfast or snack, or even a dessert with a little squirt of whip cream on top!
If you're looking for other protein recipes you should try my chocolate peanut butter protein shake, or my protein mug cake. And if you're looking for a light and healthier dessert, my 5 ingredient no-bake cheesecake is make using greek yogurt and low-fat cream cheese.
WHY YOU WILL LOVE THESE
HEALTHY: These are a great way to eat a lower fat and carb, higher protein muffin.
EASY TO MAKE: You can make these in one bowl and 30 minutes total.
SO SOFT & MOIST: You won't believe how soft these muffins are, and they stay fresh tasting for a few days.
INGREDIENT NOTES
- Oil- I used coconut oil, but any neutral oil would work great.
- Greek Yogurt- I used a plain fat free.
- Pumpkin Spice- You can sub with cinnamon and a bit of nutmeg and cloves if preferred.
- Protein Powder- I used clean simple eats vanilla, but a pumpkin or snickerdoodle flavor would be great as well.
- Flour- These have been tested with both all-purpose and gluten free flour with great results.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a large bowl whisk together oil, brown sugar, maple syrup, apple sauce, greek yogurt, pumpkin, eggs and vanilla.
STEP TWO: Add baking powder, salt, pumpkin spice, protein powder and flour. Mix until combined.
STEP THREE: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups.
STEP FOUR: Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean.
EXPERT BAKING TIPS
The reason I space out the muffins as pictures above, is because if they have space between them while baking they will have a higher rise. So I bake the 10 muffins in 2 pans total, but it is not necessary.
If using muffins liners, spray them with cooking spray so that the muffins do not stick to the paper liners.
Using room temperature ingredients will help yield the best results. I try to take out my eggs, yogurt, and syrup (if stored in the fridge) about an hour before.
FAQ
No, these muffins need canned or fresh pumpkin puree.
Yes, add as many chocolate chips as your heart desires.
I haven't tried it, but I don't see why not.
STORING AND FREEZING
Pumpkin protein muffins can be stored in an airtight container for 3-4 days while remaining fresh. The tops will soften a bit, but you won't lose on flavor.
FREEZING
Muffins are perfect for freezing and pulling out as needed. Just store them in an airtight container or individual ziplock bags, and allow to thaw before eating. They will remain fresh for 3 months.
OTHER MUFFIN RECIPES TO TRY
Pumpkin Chocolate Chip Muffins
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Pumpkin Protein Muffins
Ingredients
- 3 tablespoon oil I used melted coconut oil
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup apple sauce
- ¼ cup greek yogurt room temp
- 8 ounces pumpkin puree
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
- ½ cup vanilla protein powder I use clean simple eats
- 1¼ cups flour tried with all-purpose and gluten free
Instructions
- Preheat oven to 350 F. Line muffin tin with liners and spray liners with cooking spray.
- In a large bowl whisk together oil, brown sugar, maple syrup, apple sauce, greek yogurt, pumpkin, eggs and vanilla.
- Add baking powder, salt, pumpkin spice, protein powder and flour. Mix until combined.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups.
- Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool for about 10 minutes before removing from pan.
Kim
IMMEDIATELY made these muffins as soon as I saw them! They’re so good, Brooke! We don’t usually get “healthy” treats here- and I don’t believe in “healthy” treats 🤣(a treat should be a treat!)- BUT feeling guilt free and enjoying some more pumpkin this time of year is never a bad thing. I didn’t mind my kids coming home from school and enjoying them for snack. They were easy to make, they taste so good, and the texture is PERFECT.
Kathleen
Do not wait! These are amazing! Super fast, super easy. While I love an indulgent dessert I’m so glad Brooke occasionally posts some hi protein treats to.
Sandy
These muffins are fantastic both in flavor and texture! I’m happy to have the added protein without compromising on taste! So very good,
Sandy
Just left a comment about how great these muffins are, but forgot to mention I used Cup4Cup brand gluten free flour for my gluten allergy family. This recipe will be repeated a lot! Thanks Brooke!
Jessica Berg
So so good!!! I doubled this recipe and added a bag of milk chocolate guittard chocolate chips and they were AMAZING! My kids eat these for breakfast. I love the added protein powder!
Allison
My son is nearly impossible to trick into eating anything remotely healthy and my husband isn't big on pumpkin flavored things or breakfast. So when both inhaled these, before I even made a version with chocolate chips thrown in, I knew it was yet another keeper.
Emilee vilardi
Has anyone made these at high altitude and di you have to adjust your recipe?
Laura
Super tasty, they don’t taste healthy at all 🙂
Sandee
Delicious and nutritious is a tough combo to create, and these muffins do it. SO GOOD