Pumpkin Protein Muffins are the perfect way to enjoy the cozy flavors of fall while fueling your body with extra protein. Made with wholesome ingredients like pumpkin puree, warm spices, and your favorite protein powder, these muffins are moist, lightly sweet, and absolutely satisfying.
Whether you’re looking for a healthy breakfast, a grab-and-go snack, or a post-workout bite, these muffins deliver both flavor and nutrition in every bite. Quick to make in just 30 minutes, they’re family-friendly and freezer-friendly too. If you love pumpkin spice and need a protein boost, this recipe will be your new go-to fall favorite!
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What is Pumpkin Protein Muffins?
Pumpkin Protein Muffins. That’s a mouthful, isn’t it? But a delicious one! Ever wondered why these muffins are called “Pumpkin Protein Muffins” and not just regular pumpkin muffins? Is it because they secretly work out at the gym? Or maybe they have a superpower fueled by pumpkin puree and protein powder! We may never know the true origin, but one thing is certain: they pack a protein punch and bring the warm, delicious flavors of pumpkin spice within small muffin form.
After all, they say ‘the way to a man’s heart is through his stomach,’ and the same goes for a healthy and happy body! Intrigued? Ready to create a delicious masterpiece? Let’s get baking!
Key Ingredients for Pumpkin Protein Muffins:
Here’s what you’ll need to craft these delectable pumpkin protein powerhouses:
- 1 1/2 cups whole wheat flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (or honey)
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup protein powder (whey, casein, or plant-based)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup pumpkin seeds (optional, for topping)
How to Make Pumpkin Protein Muffins:
These Pumpkin Protein Muffins are surprisingly easy to whip up, so you don’t need to be a culinary wizard to enjoy them. They’re moist, slightly sweet, and perfectly spiced, making them a satisfying snack or breakfast.
You’ll only need about 30 minutes of your time from start to finish. Let’s bake!
- Preparation Time: 10 minutes
- Bake Time: 20 minutes
Step-by-Step Instructions:
Follow these simple steps to make these delightful muffins:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Make sure there are no lumps of baking soda or baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, applesauce, maple syrup, eggs, milk, and vanilla extract until well combined.
- Add Protein Powder: Gently whisk in the protein powder into the wet ingredients until it is fully combined and there are no lumps.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay.
- Add Nuts (Optional): If using, gently fold in the chopped walnuts or pecans.
- Fill Muffin Cups: Fill each muffin cup about 2/3 full.
- Add Toppings (Optional): Sprinkle the tops of the muffins with pumpkin seeds, if desired.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or at room temperature.
Why You’ll Love These Pumpkin Protein Muffins
These are not your ordinary muffins! First and foremost, these pumpkin muffins offer a healthy way to enjoy a favorite fall flavor. Ditch that sugary coffee shop muffin and enjoy a homemade treat that’s packed with protein and nutrients. Making these at home saves money and cuts down on unhealthy ingredients by swapping less healthy ingredients with those that are more nutritious.
And who can resist the warm, comforting spices of cinnamon, ginger, and nutmeg that make these muffins so delicious? These Pumpkin Protein Muffins are similar to regular pumpkin muffins, only difference is an added bonus of healthy protein! So, why not try making these amazing muffins at home?
What to Serve Pumpkin Protein Muffins With:
These Pumpkin Protein Muffins are delicious on their own, but they also pair well with a variety of other dishes and drinks:
- Morning Coffee or Tea: The classic pairing! The warm spices in the muffins complement the beverage perfectly.
- Greek Yogurt with Berries: A dollop of Greek yogurt adds extra protein and creaminess, while berries provide a burst of fresh flavor.
- Apple Slices with Peanut Butter: A healthy and satisfying combination that complements the pumpkin flavor.
- A Glass of Milk (Dairy or Non-Dairy): Keeps moisture in the mouth while enjoying the texture of the muffin.
Top Tips for Perfecting Pumpkin Protein Muffins:
Here are some tips to help you bake the perfect batch of Pumpkin Protein Muffins:
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature ingredients blend together more easily, resulting in a smoother batter.
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife to avoid using too much.
- Adjust Sweetness: If you prefer a sweeter muffin, add an extra tablespoon or two of maple syrup or honey.
- Vary the Protein Powder: Experiment with different flavors of protein powder, such as vanilla, chocolate, or cinnamon swirl, to add a unique twist.
- Add Chocolate Chips: For an extra treat, fold in 1/2 cup of chocolate chips into the batter.
Storing and Reheating Tips:
To keep these muffins fresh and delicious:
- Storing: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: For longer storage, wrap individual muffins in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
- Reheating: To reheat frozen muffins, let them thaw at room temperature or microwave them for 20-30 seconds. You can also warm them in the oven at 350°F (175°C) for 5-10 minutes.
Final Thoughts:
These Pumpkin Protein Muffins are a fantastic way to enjoy the flavors of fall while fueling your body with essential nutrients. Whether you’re looking for a quick and healthy breakfast, a post-workout snack, or a guilt-free treat, these muffins are sure to satisfy. So grab your ingredients, preheat your oven, and get ready to bake a batch of deliciousness!
Discover more here : The Ultimate Baking Hub: Classic & Seasonal Recipes for Home Bakers
More Spooky & Delicious Recipes to Try:
- Follow us on Pinterest for more homemade recipes
- Pumpkin Cheesecake Cookies
- Baked Cheese Mummies
- Black Velvet Cheesecake Cookies
- Pumpkin Chocolate Chip Bread
FAQs
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute regular all-purpose flour for the whole wheat flour. The texture may be slightly different, but the muffins will still be delicious.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the muffins. Use plain pumpkin puree for the best results.
What type of protein powder is best for this recipe?
You can use your favorite type of protein powder, such as whey, casein, soy, or plant-based protein. Just be aware that different protein powders may affect the texture and flavor slightly.
Pumpkin Protein Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Pumpkin Protein Muffins are moist, slightly sweet, and perfectly spiced with pumpkin spice flavors while packing a protein punch. They make a healthy, delicious breakfast or snack in just 30 minutes.
Ingredients
- 1 1/2 cups whole wheat flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (or honey)
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup protein powder (whey, casein, or plant-based)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup pumpkin seeds (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, whisk pumpkin puree, applesauce, maple syrup, eggs, milk, and vanilla extract until smooth.
- Whisk in protein powder until fully combined.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in chopped walnuts or pecans if using.
- Fill muffin cups 2/3 full.
- Top with pumpkin seeds if desired.
- Bake 18–20 minutes, until a toothpick comes out clean.
- Cool in tin briefly, then transfer to wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
For extra moist muffins, avoid overmixing the batter. Use your favorite protein powder for best flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg