Moist Protein Pumpkin Muffins Pack 10g Protein Per Serving

Is there anything better than that first whiff of pumpkin spice in the morning? I swear, the moment September hits, my kitchen turns into a pumpkin bakery – and these high protein pumpkin muffins are hands-down my favorite creation. I started making them when I needed a grab-and-go breakfast that wouldn’t leave me hangry by 10 AM. Between my nutrition studies and Grandma’s old-school baking wisdom (that woman could make anything moist), these muffins became my secret weapon.

Picture this: tender, spice-kissed crumb with that signature pumpkin warmth, but packed with 10 grams of protein thanks to Greek yogurt and a scoop of vanilla whey. They’re the ultimate meal prep hack too – I bake a double batch every Sunday and stash them in the freezer. Thirty seconds in the microwave, and boom! You’ve got a breakfast that tastes like fall hugged a protein shake. My gym buddies keep begging me for the recipe, and honestly? I’m kinda proud of these golden little guys. They prove healthy baking can be deliciously cozy.

Why You’ll Love These Protein Pumpkin Muffins

Oh wow, let me count the ways these pumpkin spice protein muffins will rock your world! I’m serious – once you try these, you’ll wonder how you ever settled for sad, empty-carb muffins before. Here’s why they’re always starring in my meal prep rotation:

• 10g protein per muffin! Thanks to Greek yogurt and whey, each bite fuels your morning better than any cereal ever could – my post-workout self thanks me every time.
• One-bowl magic. No fancy equipment needed. Just whisk everything together like you’re stirring up a pumpkin latte (but way more nutritious).
• Freezer heroes. Bake ’em Sunday, enjoy all month. They thaw so perfectly, you’d never know they weren’t fresh from the oven.
• Sweetness control. Use honey, maple syrup, or sugar-free alternatives – they’re deliciously adaptable for any diet.
• Fall flavors that hug your soul. Cinnamon, nutmeg, and real pumpkin purée make these healthy pumpkin muffins taste like your favorite seasonal latte in portable form.

Trust me, these protein breakfast muffins disappear FAST – last time I made them, my toddler hid two in his toy bin like a squirrel storing nuts!

Protein Pumpkin Muffins Ingredients

Save

Grab these simple ingredients – trust me, you probably have most in your pantry already! The magic happens when they all come together:

• 1 cup pumpkin purée (pack it in firmly like you’re filling a snowball)
• 1/2 cup Greek yogurt (I use full-fat for extra creaminess, but any works)
• 2 large eggs (straight from the fridge is fine)
• 1/4 cup honey or maple syrup (or sugar-free syrup if cutting carbs)
• 1 tsp vanilla extract (the real stuff – imitation makes me sad)
• 1 1/2 cups oat flour (blitz rolled oats if you don’t have pre-made)
• 1 scoop vanilla whey protein powder (my go-to is Optimum Nutrition)
• 1 tsp baking powder & 1/2 tsp baking soda (they’re not redundant, promise!)
• 1 tsp pumpkin spice (TJ’s blend is my fave, or make your own)
• 1/4 tsp salt (just a pinch to make flavors pop)

Ingredient Notes

Let me gush about the MVPs in this recipe. First – pumpkin purée (NOT pie filling!). That gorgeous orange stuff adds natural sweetness and keeps these muffins moist for days. If you’re using canned, just peek at the label to avoid added sugars.

The Greek yogurt does double duty – adds protein and keeps the crumb tender. If you’re dairy-free, coconut yogurt works too (just don’t tell my Greek grandma I said that).

Now the protein powder – vanilla whey blends beautifully here, but plant-based powders work great too. Just skip chocolate flavors unless you want pumpkin-chocolate muffins (which…actually sounds amazing now that I think about it).

How to Make Protein Pumpkin Muffins

Save

Okay, ready to make the easiest, most rewarding muffins of your life? Let’s do this! Trust me, if I can whip these up while my toddler’s clinging to my leg, you’ve got this too. Here’s how we turn those simple ingredients into protein-packed goodness:

1. Preheat that oven to 350°F (175°C) right away – no forgetting like I did that one sleepy Sunday. Line your muffin tin with liners or give it a quick spray. Bonus points for cute fall-themed liners!
2. Dump the wet team together: Grab a big bowl and plop in the pumpkin purée, Greek yogurt, eggs, honey (or syrup), and vanilla. Whisk it like you’re stirring a potion – just until everything’s friendly and smooth. No need for fancy mixers here!
3. Dry ingredients join the party: Sprinkle in the oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Now, here’s the key – gently fold everything together until *just* combined. A few floury streaks? Perfect! Overmixing makes muffins tough, and we want them pillow-soft.
4. Scoop with abandon: Divide your glorious orange batter evenly between the muffin cups – I use an ice cream scoop because zero mess equals happy Sophia. They should be about ¾ full for that perfect dome top.
5. Bake until magic happens: Pop them in for 20-25 minutes. You’ll know they’re ready when the tops spring back when lightly pressed and a toothpick comes out clean (unless you hit a melty chocolate chip during testing – been there!).
6. Resist eating immediately: Let them cool in the pan for 5 minutes, then transfer to a rack. I know, I know – the smell is torture, but patience prevents crumbly disasters!

Tips for Perfect Protein Pumpkin Muffins

After making approximately 847 batches (okay, maybe 20), here are my golden rules:

• Don’t overmix! Stir until ingredients just hold hands – lumpy batter makes fluffier muffins. Overzealous stirring activates too much gluten, creating hockey pucks nobody wants.
• Liners are lifesavers. I learned this after chiseling muffins out of pans one too many times. Parchment liners peel off perfectly every time.
• Cool completely before freezing. Warm muffins = freezer burn city. Let them hang out on the counter first unless you enjoy icy muffin tops (no judgment).
• If they seem dry? Next time, try adding 1-2 tbsp milk or apple sauce – oven temps vary, and sometimes the protein powder needs extra hydration love.

There you go – my treasure trove of muffin wisdom! Now go forth and bake without fear, my friend.

Protein Pumpkin Muffins Variations

Save

Oh, the fun part – let’s play with flavors! These pumpkin spice protein muffins are like a blank canvas for your fall cravings. My personal favorite? Tossing in dark chocolate chips that melt into gooey pockets – the bitter chocolate cuts the pumpkin’s sweetness just right. Want extra crunch?…(continued below with formatting intact)

Protein Pumpkin Muffins Variations

Oh, the fun part – let’s play with flavors! These pumpkin spice protein muffins are like a blank canvas for your fall cravings. My personal favorite? Tossing in dark chocolate chips that melt into gooey pockets – the bitter chocolate cuts the pumpkin’s sweetness just right. Want extra crunch? Walnuts or pecans add that perfect autumn chew. For a protein boost, stir in chia seeds or hemp hearts – they disappear into the batter but pack a nutritious punch. And if you’re feeling fancy, swirl some almond butter through the tops before baking. Hello, protein-packed deliciousness!

Storing and Freezing Protein Pumpkin Muffins

Save

Alright, let’s talk muffin preservation! These protein-packed babies stay fresh in an airtight container at room temp for about 3 days – if they last that long. I keep mine in the fridge for up to a week, but they rarely make it past Wednesday because my family demolishes them! For long-term love, freezing is your best friend. Pop cooled muffins in a freezer bag (squeeze out extra air to prevent frostbite) and they’ll stay perfect for 3 months. When the craving hits, just microwave one for 20-30 seconds – it’ll taste like you just pulled it from the oven. Pro tip: freeze them individually first on a baking sheet before bagging to avoid stuck-together muffin bricks. Now you’ve got breakfast ready in seconds!

Protein Pumpkin Muffins Nutrition

Now, I’m no dietitian (just a muffin enthusiast with a nutrition hobby), but here’s the skinny on these protein-packed gems. Nutrition can vary based on your ingredients – using sugar-free syrup? Your numbers will dance a bit lower. But per my trusty calculator, here’s what one glorious muffin gives you:

• 150 calories – basically a guilt-free hug
• 10g protein – enough to keep hangry monsters away
• 6g sugar (natural from pumpkin and honey)
• 3g fiber – thanks to that oat flour goodness

Not bad for something that tastes like dessert, right? My gym buddies call these “sneaky healthy” – shh, our little secret!

Protein Pumpkin Muffins FAQ

More Fall Recipes to Try

If you loved these protein pumpkin muffins, you’ve gotta check out my Pinterest for more cozy, protein-packed fall favorites! I’m constantly adding new recipes like cinnamon apple protein oatmeal cups and maple pecan protein bars – all the autumn flavors with that same nutritious twist. Happy baking, friends!

High Protein Pumpkin Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, flavorful pumpkin muffins packed with protein, perfect for meal prep or a quick breakfast. These freezer-friendly muffins use pumpkin purée and Greek yogurt for a healthy twist.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 cup pumpkin purée
• 1/2 cup Greek yogurt
• 2 eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups oat flour
• 1 scoop vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin spice
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F and line a muffin tin with liners.
2. In a bowl, mix pumpkin purée, Greek yogurt, eggs, honey, and vanilla.
3. Add oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Stir until combined.
4. Divide batter evenly into muffin cups.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Let cool before storing or freezing.

Notes

• Swap honey for sugar-free syrup if reducing sugar.
• Freeze muffins for up to 3 months.
• Use almond flour for a gluten-free option.
• Find more recipes on my Pinterest account.

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 6g
• Sodium: 180mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 35mg