Healthy Pumpkin Protein Muffins
These Healthy Pumpkin Protein Muffins are moist, fluffy, and packed with warm fall spices — plus a boost of protein from Greek yogurt and protein powder. Perfect for breakfast, a post-workout snack, or meal prep.
Equipment
- 12-cup muffin tin
- paper liners
- medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Wire Cooling Rack
Ingredients
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup protein powder (plain or vanilla)
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 15 oz pumpkin puree (not pie filling)
- 3/4 cup coconut sugar or packed brown sugar
- 2 large eggs
- 1/4 cup avocado oil (or other neutral oil)
- 1/4 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional, plus more for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together whole wheat pastry flour, protein powder, cinnamon, baking soda, ginger, nutmeg, and cloves.
- In a large bowl, whisk together pumpkin puree, coconut sugar, eggs, oil, Greek yogurt, and vanilla extract until smooth.
- Add dry ingredients to wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in mini chocolate chips if using.
- Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use whole wheat pastry flour for the lightest texture, and avoid overmixing to keep the muffins tender. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.