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Pumpkin Protein Muffins

Pumpkin Protein Muffins

These Pumpkin Protein Muffins are fluffy, flavorful, and packed with healthy ingredients. Made with whole wheat flour, pumpkin puree, and your favorite protein powder, they’re a delicious and nutritious way to enjoy pumpkin season! Ideal for breakfast, snacks, or meal prep — these healthy gluten-free pumpkin protein muffins will keep you full and satisfied all day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat flour or gluten-free flour blend
  • 1 scoop 30g vanilla or pumpkin spice protein powder
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ½ cup pure maple syrup or honey
  • ⅓ cup unsweetened almond milk or regular milk
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Optional: ¼ cup mini chocolate chips or chopped nuts for topping

Method
 

  1. Preheat oven:
  2. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  3. Mix dry ingredients:
  4. In a large bowl, whisk together flour, protein powder, baking soda, baking powder, spices, and salt.
  5. Mix wet ingredients:
  6. In another bowl, whisk together pumpkin puree, eggs, maple syrup, milk, oil, and vanilla extract until smooth.
  7. Combine mixtures:
  8. Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix.
  9. Fill muffin tin:
  10. Spoon batter evenly into the 12 muffin cups. Top with chocolate chips or nuts if desired.
  11. Bake:
  12. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  13. Cool:
  14. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a gluten-free version, use certified gluten-free flour or oat flour.
  • Add more protein by mixing 1–2 tablespoons of chia or flax seeds into the batter.
  • Want more sweetness? Add a handful of raisins or a drizzle of honey before baking.
  • Store muffins in an airtight container at room temperature for 3–4 days, or refrigerate up to 5 days.