Pumpkin Protein Muffins (Healthy, Easy & High-Protein Snack)
Pumpkin season is here, and I can’t stop baking with it. These Pumpkin Protein Muffins might be my favorite yet. They’re soft, fluffy, and packed with just the right amount of pumpkin spice and protein to keep you full. I made a batch over the weekend, and they didn’t even last 24 hours in my house, my family devoured them.
They’re perfect for busy mornings, after-school snacks, or when you just want something cozy with your coffee. The best part? They come together in one bowl and bake in under 20 minutes. Quick, easy, and gone before you know it.
What I used:
Pumpkin Protein Muffins (Healthy, Easy & High-Protein Snack)
Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1/4 cup plain Greek yogurt unsweetened
- 1 tsp vanilla extract
- 1 cup oat flour or finely blended rolled oats
- 1/2 cup vanilla protein powder I use BetterDays—it blends perfectly!
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice or cinnamon + nutmeg
- Pinch of salt
- Optional: 1/4 cup chocolate chips Lily’s is my go-to
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners (or spray lightly with nonstick spray).
- In a large bowl, whisk together pumpkin, eggs, maple syrup, almond butter, Greek yogurt, and vanilla until smooth.
- Add oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Stir until just combined—don’t overmix.
- Fold in chocolate chips if you’re adding them.
- Divide batter evenly among 12 muffin cups (about 3/4 full).
- Bake 18–20 minutes, or until a toothpick comes out clean.
- Let cool for at least 10 minutes before removing from the pan (if you can wait that long).
My absolute FAVORITE protein powder!
Tips & Variations
- Make them dairy-free: Swap in a dairy-free yogurt and chocolate chips.
- Add crunch: Sprinkle pumpkin seeds or chopped pecans on top before baking.
- Storage: These keep in an airtight container on the counter for 2–3 days, or in the fridge for up to a week. They also freeze beautifully—if you actually have leftovers. (We never do!
If you bake a batch, I’d love to hear what you think!
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