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Pumpkin Protein Muffins

These soft and flavorful Pumpkin Protein Muffins combine pumpkin puree, Greek yogurt, eggs, and protein powder with warm pumpkin spice and cinnamon. They're an easy homemade option for breakfast or snacks and a delicious way to add more protein to your favorite fall-inspired bake. Perfect for anyone searching for pumpkin protein recipes, protein pumpkin muffins, or high protein pumpkin muffins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 cup pure pumpkin puree
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup
  • 2 tablespoons olive oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup milk as needed
  • ¼ cup chopped pecans optional

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together pumpkin puree, eggs, Greek yogurt, maple syrup, oil, and vanilla extract until smooth.
  3. Add the flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Stir gently until the ingredients are just combined. Do not overmix.
  5. If the batter is very thick, add milk one tablespoon at a time until it reaches a thick but spoonable consistency.
  6. Fold in chopped pecans or other optional additions.
  7. Divide the batter evenly between the muffin cups, filling each about ¾ full.
  8. Bake for 18–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Protein powders vary in how much liquid they absorb, so adjust the milk as needed.
  • Avoid overmixing the batter to keep the muffins tender.
  • Don't overbake, as protein-rich muffins can become dry.
  • For additional texture, add pecans, walnuts, pumpkin seeds, or chocolate chips.
  • Store in an airtight container at room temperature for 2–3 days.
  • Refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months.