Pumpkin Protein Muffins

These pumpkin protein muffins are the perfect breakfast and snack! They are packed with protein, fiber, and healthy fats, keeping you full longer. Kids love them too!
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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!

Pumpkin protein muffins.

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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.
  • 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.

Ingredients for pumpkin protein muffins.

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.

Pumpkin chocolate chip batter.

Step 5

Bake for 12 to 13 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.

Baked pumpkin muffins.

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

Close up of chocolate chip pumpkin muffin.

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)

Can I make these muffins ahead of time?

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.

How do I make these muffins gluten-free?

These muffins are gluten-free as written. Be sure to use gluten-free protein powder.

How much protein is in a pumpkin muffin?

Each muffin contains 11 grams of protein.

How does pumpkin affect muffins?

Pumpkin purée makes muffin light and fluffy! It also adds a warm and cozy pumpkin flavor.

What types of protein powder can I use?

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.

I don’t have a blender or food processor. Can I still make these muffins?

Yes! Simply mix the ingredients by hand.

Bite of pumpkin protein muffin.

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

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  1. 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!

  2. 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.

  3. 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.

  4. 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?