These pumpkin protein muffins are a delicious and healthy way to start your day! They are packed with protein, nutrients, and fiber. In fact, each muffin contains 11 grams of protein. These muffins are mixed completely in a blender and take under 25 minutes in total. They are great for breakfast, brunch, an afternoon snack, and even dessert!
Check out these Mini Banana Muffins too!
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Why You'll Love This Recipe
- These pumpkin protein muffins are quick and easy to make.
- This is a simple recipe that can be whipped up in no time.
- The muffins are moist and fluffy with a slightly sweet pumpkin flavor.
- They are versatile.
- Check out these Fall Breakfast Ideas for more great ideas.
- You can customize the recipe to your liking by adding different spices, nuts, or seeds.
- They are perfect for any occasion.
- Pumpkin protein muffins are a great breakfast or snack option for people of all ages. So are these Peanut Butter Protein Bars!
- Each muffin contains 11 grams of protein.
- This recipe is Paleo, grain-free, gluten-free, dairy-free, and refined sugar-free.
- Check out this Pumpkin Cream Cheese Bread too!
Ingredients & Substitutes
These are the ingredients and substitutes for pumpkin protein muffins. Scroll down to the recipe card for the full recipe.
Eggs help bind the muffins together.
Creamy nut butter adds protein and substance. We prefer almond butter for this recipe, but peanut butter works well too.
Pumpkin purée adds the classic pumpkin flavor. Use pumpkin purée, not pumpkin pie filling.
Coconut sugar adds a natural sweetness. We try to limit brown sugar, but that can be used too.
Almond flour adds protein. In addition, this flour is grain-free and gluten-free.
Protein powder adds even more protein. We love Prime Protein powder because it contains no added sugars or preservatives.
Baking soda helps leaven these muffins.
Vanilla extract adds a warm and cozy homemade taste.
Pumpkin pie spice adds a warm spiced flavor. If you cannot find pumpkin pie spice, use cinnamon.
Lastly, use mini or regular dark chocolate chips. Try to find unsweetened chocolate chips if possible. We also love Hu Kitchen chocolate chips.
Protein Powders
These pumpkin protein muffins get a lot of their protein from protein powder. Here are our favorite clean protein powders.
Equip Foods Prime Protein: this protein powder is made with just grass-fed beef protein. It contains no added sugar or preservatives.
Truvani Vegan Protein: This vegan protein powder contains no weird ingredients. It contains pea protein, pumpkin seeds, and chia seeds.
These are our two favorite protein powders!
Taste & Texture
These pumpkin protein muffins are moist and fluffy. They have a slightly sweet pumpkin flavor.
The protein powder adds a bit of density and richness to the muffins, but they are still light and airy.
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
Step 2
Add all of the ingredients (except chocolate chips) to a food processor or blender. Blend until smooth and creamy.
Step 3
Fold in the mini chocolate chips.
Step 4
Scoop the muffin batter into the greased muffin pan. Fill each one almost to the top. Sprinkle extra chocolate chips on top if desired.
Step 5
Bake for 12 to 13 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.
Step 6
Lastly, remove the pan from the oven. Allow the pumpkin protein muffins to cool for 10 minutes before carefully moving to a cooling rack.
Expert Tips for Success
Here are a few expert tips and tricks for making the best pumpkin protein muffins.
Use pumpkin purée, not pumpkin pie filling.
Use room temperature ingredients. This will help the muffins come together more easily.
Fill the muffin cups evenly. This will help the muffins bake more evenly.
Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean.
Flavor Variations & Add-Ins
You can easily customize this recipe to your liking by adding different spices, nuts, or seeds. Here are a few ideas.
Spices: cinnamon, nutmeg, ginger, cloves, allspice
Nuts: walnuts, pecans, almonds
Seeds: pumpkin seeds, sunflower seeds, chia seeds
How to Serve & Store
Pumpkin protein muffins are best served fresh.
Serve for breakfast with a smoothie, scrambled eggs, bacon, or fruit.
They pair well with tea, coffee, and hot chocolate. For an extra special treat, make this pumpkin spice hot chocolate.
However, they can also be stored in an airtight container at room temperature for up to 3 days.
If needed, refrigerate them for up to 5 days, but they will become more dense.
Frequently Asked Questions (FAQs)
Yes, you can make these muffins ahead of time and freeze them. Just let them cool completely before freezing them. When you're ready to serve them, thaw them overnight in the refrigerator and then reheat them in the microwave or oven.
These muffins are gluten-free as written. Be sure to use gluten-free protein powder.
Each muffin contains 11 grams of protein.
Pumpkin purée makes muffin light and fluffy! It also adds a warm and cozy pumpkin flavor.
We recommend using a neutral or vanilla flavored protein powder. Whey protein and pea protein both work. Collagen powder is not thick enough since it dissolves in liquid.
Yes! Simply mix the ingredients by hand.
Equipment Needed
Food Processor: We have owned this food processor for years now. It works really well for blending!
Pyrex Glass Measuring Cups: These measuring cups are great and easy to clean.
Muffin Pan: This is our favorite muffin pan for baking these pumpkin protein muffins!
You May Also Enjoy
- Chocolate Chip Banana Bread
- Sweet Potato Muffins
- Chocolate Chip Blondies
- Banana Nut Muffins
- Healthy Pumpkin Muffins
If you enjoyed this pumpkin protein muffin recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Gluten-Free Recipes.
Pumpkin Protein Muffins
Ingredients
- 3 eggs
- ¾ cup creamy almond butter
- ¾ cup pumpkin purée
- ⅓ cup coconut sugar
- ¾ cup almond flour
- ⅓ cup protein powder (see note)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or cinnamon)
- ½ cup mini dark chocolate chips (optional)
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
- Add all of the ingredients (except for the mini chocolate chips) to a food processor or blender. Blend until smooth and creamy.
- Fold in the mini chocolate chips.
- Transfer the muffin batter into the greased muffin pan. Fill each one almost to the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 12 to 13 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Allow the pumpkin protein muffins to cool for 10 minutes before carefully moving to a cooling rack.
Notes
- We recommend choosing a neutral or vanilla flavored protein powder.
- We love Prime Protein.
- Use all natural creamy almond butter made from only almonds and salt. Peanut butter works well too, but the peanut butter flavor is more detectable than almond butter.
- Fill each muffin cavity almost to the top.
- These muffins bake pretty quickly. Do not overbake them.
- Store these muffins in an airtight container for up to 3 days.
Lois says
Yes, I think the same. I used everything the recipe said and unflavored whey protein powder, and the nutrition facts were quite different. My kids liked these though!
melanie says
i can't use almond flour. Have you tried these with regular flour?
Karen says
Not sure what I did wrong - followed the recipe exactly, but even filling the muffins 2/3 full, I only had enough mix for 9. I also could not get these to cook through. I ended up adding 5 extra minutes and they’re still raw in the middle. I like the flavor, but this one just didn’t work out for me.
Jen Burdette says
I don't think the nutrition information is right. I just made them and plugged it into a recipe nutrition calculator. Mine have 14g carbs, 15g fat and 8.5g of protein. I know the protein variation is probably due to the type of protein powder but the fat is almost double what you have listed.
Addison LaBonte says
That could be from the protein powder. Hope you enjoyed them!
Beth Simpson says
Why does the recipe require a blender or food processor to mix the batter instead of a mixer? Is there a problem with using a mixer for this recipe?
Addison LaBonte says
You can mix by hand! We said that for ease and convenience.