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Pumpkin Protein Muffins

Pumpkin Protein Muffins

These soft, fluffy Pumpkin Protein Muffins are packed with warm pumpkin spice, protein-rich ingredients, and wholesome fall flavors. Perfect for meal prep, healthy breakfasts, and gluten-free pumpkin breakfast recipes, these muffins make clean eating simple and delicious. Ideal for busy mornings, post-workout fuel, and anyone who loves nutritious pumpkin treats.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 cup oat flour or whole wheat flour
  • ½ cup vanilla or pumpkin spice protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin spice
  • Pinch of salt
  • Wet Ingredients
  • 1 cup pumpkin purée
  • 2 eggs
  • ¼ cup maple syrup or honey
  • ¼ cup Greek yogurt or dairy-free yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Method
 

  1. Prepare the Batter
  2. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  3. ⏱ 1 minute
  4. In a separate bowl, mix pumpkin purée, eggs, maple syrup, yogurt, and vanilla. Stir until smooth, then add melted coconut oil.
  5. ⏱ 2 minutes
  6. Combine Ingredients
  7. Pour the wet mixture into the dry mixture. Stir gently just until fully combined — do not overmix.
  8. ⏱ 1 minute
  9. Fill Muffin Tray
  10. Line a muffin tin with paper liners. Spoon batter into each cavity, filling them about ¾ full.
  11. ⏱ 1 minute
  12. Bake
  13. Bake at 350°F (175°C) for 18–22 minutes, or until the tops bounce back and a toothpick inserted into the center comes out clean.
  14. ⏱ 18–22 minutes
  15. Cool & Serve
  16. Let muffins cool for at least 10 minutes before removing from the pan.
  17. ⏱ 10 minutes

Notes

  • Gluten-free version: Use certified gluten-free oat flour or a 1:1 GF baking blend.
  • Sweeter muffins: Add 2–3 more tablespoons of maple syrup or honey.
  • Dairy-free option: Use coconut yogurt and a plant-based protein powder.
  • Add-ins: Chocolate chips, chopped nuts, dried cranberries, or chia seeds.
  • Protein powder: Whey, plant-based, or pumpkin spice protein all work well.
  • Freezer-friendly: Store up to 3 months in airtight bags.
  • If skipping protein powder: Add ¼ cup flour + extra sweetener.