There’s nothing quite like the smell of pumpkin spice baking in the oven on a cool morning. These Pumpkin Protein Muffins are my go-to snack when I need something cozy yet nourishing. They’re soft, lightly spiced, and packed with protein to keep you fueled throughout the day. The best part? They come together in under 30 minutes, making them perfect for busy mornings, post-workout snacks, or even a sweet little dessert.
Table of Contents
why make this recipe
These muffins are the perfect balance of comfort food and healthy snacking. Pumpkin keeps them moist and flavorful, while protein powder gives them a satisfying boost. They’re also portable, kid-friendly, and freezer-friendly. Think of them as your fall-inspired energy bite—just bigger, fluffier, and way more delicious.
how to make Pumpkin Protein Muffins
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1/4 cup melted coconut oil (or olive oil)
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- Pinch of salt
- Optional: 1/4 cup mini chocolate chips or chopped nuts
Directions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, oil, and vanilla until smooth.
- Add oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Stir until just combined.
- Fold in chocolate chips or nuts if using.
- Divide the batter evenly into muffin cups. Bake 18–20 minutes, or until a toothpick comes out clean. Cool slightly before enjoying.
how to serve Pumpkin Protein Muffins
Enjoy these warm from the oven with a little almond butter spread on top, or pack them as a grab-and-go breakfast. They pair perfectly with a hot coffee or a spiced chai tea.
how to store Pumpkin Protein Muffins
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat in the microwave for 20 seconds to bring back that fresh-baked warmth.
tips to make Pumpkin Protein Muffins
- Don’t overmix the batter—this keeps your muffins fluffy.
- Use a good quality protein powder (whey or plant-based both work).
- For extra fiber, add 2 tbsp ground flaxseed to the dry mix.
variation
- Pumpkin Chocolate Chip Protein Muffins: Stir in dark chocolate chips.
- Pumpkin Nutty Protein Muffins: Add walnuts or pecans for crunch.
- Pumpkin Apple Protein Muffins: Fold in small apple chunks for fruity sweetness.
Pumpkin Protein Muffins
Equipment
- Muffin tin 12-cup standard size
- Paper liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- oven
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1/4 cup melted coconut oil (or olive oil)
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 pinch salt
- 1/4 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, oil, and vanilla until smooth.
- Add oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Stir until just combined.
- Fold in chocolate chips or nuts if using.
- Divide the batter evenly into muffin cups. Bake 18–20 minutes, or until a toothpick comes out clean.
- Cool slightly before enjoying. Serve warm or store for later.
Notes
Nutrition
FAQs
1. Can I make these muffins gluten-free?
Yes! Just use certified gluten-free oat flour and a gluten-free protein powder.
2. Can I replace the oil?
You can swap coconut oil for unsweetened applesauce or Greek yogurt for a lower-fat version.
3. Can I use almond flour instead of oat flour?
Yes, but the texture will be denser. Try half oat flour and half almond flour for the best balance.