Make quick work of breakfast or snack time with these perfect-for-fall Pumpkin Protein Muffins. They have a yummy mix of nutrients and are perfect to share with the kids.
I’ve had a lot of requests for a pumpkin version of my Protein Banana Muffins and it turns out that it’s so easy to vary the flavor! This one-bowl recipe is a great toddler breakfast, easy toddler snack, or meal for us parents. It’s satisfying and filling and has the coziest pumpkin spice flavor.
You can make the muffins when you have time and enjoy them throughout the week as they store really nicely. They can be enjoyed at room temperature, chilled, or even slightly warm. Read on for the full info on how to make this easy pumpkin recipe.
(You may also like Easy Pumpkin Cake, Easy Pumpkin Muffins—a great nut-free option if you need one—and Healthy Pumpkin Cookies.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to start making these Pumpkin Protein Muffins.
- Greek yogurt: Whole-milk yogurt, will yield the creamiest results and using Greek yogurt ensures the most protein and the best results. (Regular yogurt has more water content and will not work the same in the recipe.)
- Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. (And to use up the rest of the can, here’s what to do with leftover pumpkin!)
- Almond butter: Creamy unsweetened almond butter adds protein and beneficial fats to this recipe. It also has a really subtle flavor that is not very noticeable with the pumpkin. You can use peanut butter if you prefer.
- Maple syrup: I like to use maple syrup here for a little sweetness. You can use honey for kids over age 1, or you can use sugar and add 2 tablespoons milk.
- Eggs: Eggs help the muffins hold together. I use large eggs in my baking. They also add to the protein content and the overall tender texture of the protein muffins.
- All-purpose flour: Using this type of flour ensures the muffins are light and moist. You can use whole wheat flour, though you’ll want to decrease the amount just slightly. See the Notes at the end of the recipe for the information.
- Baking powder and soda: Using both of these together ensures the muffins rise properly and bake through.
- Cinnamon, pumpkin pie spice, and vanilla: The combination of these cozy spices with vanilla lends a gentle pumpkin flavor that is just enough without being overpowering.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like. Remember that kids usually get enough protein in their diets without trying too hard, but if you are concerned or you want the muffins to be more filling, it’s an option to add more.
- Optional: Dark chocolate chips, chopped walnuts, or blueberries.
Step-by-Step Instructions
Below is an overview of how to make this easy Pumpkin Protein Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and times.
Step 1. Stir together the wet ingredients.
Step 2. Fold in the dry ingredients.
Step 3. Divide the batter among a greased muffin tin (don’t use muffin liners; they will stick). An ice cream scoop makes this easy to do evenly.
Step 4. Bake until lightly golden brown and a toothpick or cake tester comes out evenly when inserted into the center.
Frequently Asked Questions
Each of these muffins, without adding protein powder, has 10 grams of protein. Which is a large portion of what a child needs in their day and a substantial amount for a muffin for an adult.
These pumpkin muffins are insanely tender and moist, with gentle pumpkin spice flavor.
Yes, simply use a mini muffin pan and reduce the baking time to 12 minutes.
How to Store
Once cooled, store protein pumpkin muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- You can use canned pumpkin puree or homemade pumpkin puree.
- I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
- Feel free to add chocolate chips to the batter or stir in some blueberries.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.
Related Recipes
Pumpkin Protein Muffins
Ingredients
- 1 cup whole-milk plain Greek yogurt
- 1 cup pumpkin puree
- ½ cup creamy almond butter
- ⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup protein powder (optional)
- mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
- In a large bowl, stir together the yogurt, pumpkin puree, almond butter, maple syrup, eggs, and vanilla.
- Fold in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, protein powder, and chocolate chips if using.
- Divide the batter among the prepared muffin pan, using about ¼ cup in each muffin.
- Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for a minute or so, then remove from pan and cool completely on a wire rack before serving.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
- Feel free to add chocolate chips to the batter or stir in some blueberries.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.
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