Go Back
Close-up of a moist pumpkin protein muffin topped with chocolate chips on a ceramic plate.

Pumpkin Protein Muffins: A Delicious & Nutritious Fall Favorite

Pumpkin Protein Muffins are the perfect cozy fall snack—sweet, spiced, and packed with protein. These muffins are great for breakfast, post-workout fuel, or a healthy treat that doesn’t sacrifice flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Calories: 227
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups whole wheat pastry flour
  • ½ cup protein powder plain, vanilla, or chocolate
  • 2 tsp cinnamon
  • 1 ½ tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 15 oz canned pumpkin puree
  • ¾ cup coconut sugar or brown sugar
  • 2 large eggs
  • ¼ cup avocado oil
  • ¼ cup plain Greek yogurt
  • 2 tsp vanilla extract
  • ½ cup mini chocolate chips optional
  • More mini chocolate chips for topping optional

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-count muffin tin with liners or lightly grease with oil.
  2. In a medium bowl, whisk together flour, protein powder, cinnamon, baking soda, ginger, nutmeg, and cloves.
  3. In another bowl, mix pumpkin puree, sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth.
  4. Combine the dry and wet ingredients and stir until just mixed. Do not overmix.
  5. Fold in mini chocolate chips if using.
  6. Divide the batter evenly into muffin cups and top with extra chocolate chips if desired.
  7. Bake for 20–22 minutes or until a toothpick comes out clean.
  8. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

To make gluten-free, use almond or gluten-free flour. For added sweetness, substitute coconut sugar with mashed banana or applesauce. Store at room temperature for 3 days, or freeze for up to 2 months.