Guilt-free protein pumpkin muffins: 10g+

Okay, so you’re looking to power up your workouts and stay on track with your fitness goals, but you’re also craving that cozy, comforting taste of fall? I totally get it! That’s exactly where these incredible protein pumpkin muffins come in. Seriously, they’re a game-changer for anyone who loves meal prepping and needs seriously tasty, no-fuss fuel. I’m Alex, by the way, and I started this whole food journey years ago when I was totally burned out from corporate life. The kitchen felt like a scary, stressful place, but then I learned to bake bread and found this pure joy in creating something delicious with my own two hands. Now, I want to share that feeling with you! These muffins are proof that healthy food can be unbelievably satisfying, offering about 10-15 grams of protein each and perfectly suited for grabbing on the go or tucking into the freezer for busy weeks ahead. It’s all about finding that simple, soul-satisfying food.

Why You’ll Love These Protein Pumpkin Muffins

Seriously, what’s not to love here? These muffins are just packed with goodness:

• Seriously High Protein: Toss in that protein powder and Greek yogurt for a boost that’ll keep you full and focused (hello, 10-15g per muffin!).
• Meal Prep Magic: Bake a batch on Sunday, and you’ve got grab-and-go breakfasts or snacks ready for the entire week. So easy!
• Cozy Fall Flavor: That perfect pumpkin spice blend? It’s like a hug in muffin form – pure autumn comfort!
• Wholesome Goodness: We’re talking whole wheat flour, pumpkin puree, and natural sweeteners. Healthy never tasted so good.
• Super Simple Baking: Even if you’re new to the kitchen, these come together fast with straightforward steps. No stress, just delicious results.

Ingredients for Your High Protein Pumpkin Muffins

Alright friends, let’s gather our goodies for these amazing muffins. You’ll want to have everything prepped and ready to go. Here’s what you’ll need:

• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 scoop vanilla protein powder (about 30g, your favorite kind works great!)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups pumpkin puree (not pumpkin pie filling, just the pure stuff!)
• ¾ cup plain Greek yogurt (full-fat or 2% is best for moisture)
• ½ cup maple syrup (real maple syrup, trust me on this!)
• ¼ cup melted coconut oil (or another neutral oil like avocado or light olive oil)
• 2 large eggs
• 1 teaspoon vanilla extract

See? Pretty standard stuff, mostly pantry staples! Having it all out and measured makes the actual mixing a breeze.

Crafting Your Perfect Protein Pumpkin Muffins

Alright, let’s get baking! It’s really not complicated, I promise. Think of it like building blocks – we just layer them up. Follow these simple steps and you’ll be smelling that amazing pumpkin spice in no time.

Step 1: Prepare Your Baking Station

First things first, let’s get the oven fired up to 350°F (that’s 175°C). While that’s heating, grab your muffin tin. You can either pop in those handy paper liners, or if you’re feeling like me on a busy day, just give it a good grease with a bit of cooking spray or butter. This just makes sure our beautiful muffins don’t stick later. Easy peasy!

Step 2: Combine Dry Ingredients

Grab a big bowl – this is where all the dry stuff goes. Whisk together both your all-purpose and whole wheat flours, that vanilla protein powder you’ve got, the baking soda, baking powder, salt, and all those warm spices: cinnamon, nutmeg, and cloves. Give it a good whisk until everything is nicely mixed. You don’t want any pockets of baking soda or spice!

Step 3: Mix Wet Ingredients

Now, in a separate, slightly smaller bowl, we’re going to combine all the wet ingredients. Dump in your pumpkin puree, that lovely Greek yogurt, the maple syrup, and the melted coconut oil. Crack in your eggs and add the vanilla extract. Whisk it all together until it’s smooth. It should look like a beautiful, orangey, creamy mixture. Perfect!

Step 4: Unite Wet and Dry

Okay, time to bring it all together! Pour those gorgeous wet ingredients right into that big bowl of dry ingredients. Now, this is important: mix until *just* combined. Seriously, don’t go crazy with the mixer or over-stir it. A few little streaks of flour are totally fine. Overmixing is the enemy of tender muffins, making them tough instead of fluffy.

Step 5: Fill Muffin Cups

Almost there! Spoon your batter evenly into those prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them room to puff up nicely in the oven without spilling over. Just eyeball it; they don’t need to be perfectly identical!

SAVE

Step 6: Bake to Perfection

Pop that muffin tin into your preheated oven. They’ll need about 20 to 25 minutes. The best way to tell if they’re done? Stick a toothpick right into the center of one of the muffins. If it comes out clean, with no gooey batter attached, they’re ready! That glorious pumpkin spice smell will be filling your whole kitchen now!

Step 7: Cool and Enjoy

Once they’re baked, let those muffins hang out in the tin for just a few minutes to cool down a bit. Then, carefully transfer them over to a wire rack to cool completely. This step is crucial if you plan on storing them or frosting them. Rushing this can lead to soggy bottoms, and nobody wants that!

Tips for Your Best Protein Pumpkin Muffins

You know, a lot of baking comes down to little tricks that just make life easier and the results way better. It’s like Alex says, it doesn’t have to be complicated, but a few smart moves can really elevate your protein pumpkin muffins.

First off, make sure you’re using pure pumpkin puree, not pumpkin pie filling. They look almost identical, but the filling has spices and sugar already, which can totally mess with the flavor and sweetness in here. Also, when you’re combining the wet and dry ingredients, please, please, please don’t overmix! Just stir until you don’t see big streaks of flour. A little bit of mixing is good, but overdoing it makes the muffins tough, and we want tender, fluffy muffins, right?

SAVE

Meal Prep and Storage for Protein Pumpkin Muffins

Okay, friends, this is where the magic of meal prepping really shines with these pumpkin muffins! Since we put in the effort to bake them, let’s make sure they stay delicious and fresh for your grab-and-go snacks all week. They’re already designed to be freezer-friendly, which is a lifesaver when you’re busy. Once they’ve completely cooled (seriously, let them cool all the way down, otherwise, you’ll get condensation!), you can pack them up. I like to store them in an airtight container at room temperature for up to 3 days. But if you’re not eating them within those few days, pop them straight into a freezer bag or container. They’ll keep beautifully for up to 3 months. Just thaw them overnight in the fridge or give them a quick zap in the microwave when that pumpkin craving hits!

SAVE

Frequently Asked Questions about Protein Pumpkin Muffins

SAVE

Nutritional Snapshot of Protein Pumpkin Muffins

Just a friendly heads-up: all the nutritional details you see are estimates. They can totally shift depending on the brands you use, the specific protein powder you pick, or if you decide to add in some nuts or chocolate chips. It’s always best to calculate it based on your own ingredients if you need super precise numbers!

Share Your Protein Pumpkin Muffin Creations

I really hope you love making and eating these protein pumpkin muffins as much as I do! If you try them out, pretty please let me know how they turned out for you. Drop a comment below, or even better, tag me on social media with your delicious creations! I’d love to see your photos. Your feedback totally helps me keep making recipes you’ll love!

High Protein Pumpkin Muffins

SAVE

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious and healthy pumpkin muffins packed with protein. They are perfect for meal prepping and a great fall fitness snack.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 scoop vanilla protein powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups pumpkin puree
• ¾ cup Greek yogurt
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For a sweeter muffin, you can add a tablespoon or two of extra maple syrup.
• Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture.
• These muffins freeze well for up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 15g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 40mg