Pumpkin Protein Muffins
These pumpkin protein muffins are soft, fluffy and packed with 13 grams of protein each! They are quick and easy to make in one mixing bowl. These muffins are grain free, gluten free, dairy free, and refined sugar free. They are great for a grab and go breakfast, afternoon snack or healthy dessert!
Why You’ll Love This Recipe
- These pumpkin protein muffins are quick and easy.
- They are made in one mixing bowl.
- Each muffin contains 13 grams of protein.
- They are soft and fluffy.
- Great for breakfast, snacks and dessert.
- Both kids and adults love them.
- This recipe is Paleo friendly, grain free, gluten free, dairy free, and refined sugar free.
- Great for many diets and lifestyles.
- They are naturally sweetened with coconut sugar.
- These muffins are based off my very popular Banana Protein Muffins!
Ingredients & Substitutions
These are the main ingredients and substitutions for pumpkin protein muffins. Scroll down to the recipe card for full ingredients list and instructions.
Use canned pumpkin purée, not pumpkin pie filling.
Eggs are very important. They add extra protein. Additionally, they help these muffins rise. For egg free, make these Vegan Pumpkin Muffins.
Creamy nut butter adds even more protein. Use nut butter that is made from only nuts and salt. Almond butter, cashew butter or peanut butter all work wekk. For a nut free option, use sunflower butter.
A little vanilla extract adds a nice homemade flavor.
Coconut sugar provides a touch of sweetness. These muffins are not overly sweet. If desired, brown sugar can be substituted. For a sweeter option, use ½ cup coconut sugar.
Almond flour is a Paleo baking flour with higher protein. I have not tried this recipe with another flour.
Vanilla protein powder adds a ton of protein. Use protein powder you enjoy the flavor of. Although chocolate protein powder can be used, the overall flavor and look of these muffins will change. I love Nuzest vanilla pea protein.
Baking soda helps these muffins rise while in the oven.
Pumpkin pie spice adds a warmth of flavor. If desired, substitute with cinnamon.
Chocolate chips add a delicious flavor! Use your favorite type of chocolate chips, or omit them entirely if desired.
Taste & Texture
These pumpkin protein muffins taste mostly like pumpkin and chocolate. My protein powder has a strong flavor, which is slightly noticeable.
The texture is soft and fluffy! These muffins are moist and not dry. The almond flour keeps them moist!
How to Make
First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
In a mixing bowl, add pumpkin purée, eggs, creamy nut butter and vanilla. Stir to combine.
Then, add in coconut sugar, almond flour, protein powder, baking soda and pumpkin pie spice. Stir to combine.
Fold in chocolate chips.
Scoop batter into muffin cavities. Fill almost to the top. Dot with extra chocolate chips on top.
Bake for 13 to 14 minutes or until toothpick inserted comes out clean.
Lastly, remove the pumpkin protein muffins from the oven. Allow muffins to cool for 10 minutes in pan. Then, carefully remove.
Expert Tips & Tricks
Carefully measure all ingredients for these high protein muffins.
Use pumpkin purée, not pumpkin pie filling.
Use nut butter made from only nuts and salt. Do not use ones with added sugars or oils.
Choose a nice tasting protein powder. It is vital for this easy protein muffin recipe.
Bake the pumpkin protein muffins until toothpick inserted comes out clean or with a few moist crumbs. Do not over bake muffins.
Flavor Variations & Add Ins
Consider these flavor variations for pumpkin protein muffins.
Use mini chocolate chips.
Use white chocolate chips.
Add in cinnamon.
Use chocolate protein powder. The muffins will taste delicious but will be much darker in color.
Add chopped pecans to the muffin batter.
Add in chopped walnuts.
Top with creamy nut butter.
How to Serve & Store
Serve pumpkin protein muffins once cool enough to handle. They are soft and gooey right from the oven.
Serve with a tall glass of milk, coffee, or protein smoothie.
They are also great with a mug of hot chocolate.
Top with some creamy nut butter for added protein.
Store muffins in an airtight container for up to 48 hours at room temperature.
Chill in the fridge for up to 4 days.
Freeze for up to 1 month.
For another protein filled treat, make this High Protein Mug Cake!
Frequently Asked Questions
Use a protein powder that tastes good. I recommend using vanilla or unflavored.
I do not recommend another flour in this recipe. Almond flour is much lighter than other flour. If you do experiment with other flours, you will need less than the ¾ cup called for.
Sure! Use creamy cashew butter, almond butter, peanut butter, or sunflower butter.
These muffins are not overly sweet. For sweeter muffins, use ½ cup coconut sugar.
Yes, these muffins are gluten free as written. Double check the ingredients of your protein powder to be sure it is gluten free.
Sure! To make pumpkin protein bread, add the batter to a bread loaf pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes, or until a toothpick inserted comes out clean.
You May Also Like
- Gluten Free Pumpkin Muffins
- Coconut Flour Banana Muffins
- Gluten Free Chocolate Chip Muffins
- Banana Carrot Muffins
- Gluten Free Banana Muffins
If you make this pumpkin protein muffin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free recipes.
Get the Recipe: Pumpkin Protein Muffins
- First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
- In a mixing bowl, add pumpkin purée, eggs, creamy nut butter and vanilla. Stir to combine.
- Then, add in coconut sugar, almond flour, protein powder, baking soda and pumpkin pie spice. Stir to combine.
- Fold in chocolate chips.
- Scoop batter into muffin cavities. Fill almost to the top. Dot with extra chocolate chips on top.
- Bake for 13 to 14 minutes or until toothpick inserted comes out clean.
- Lastly, remove pan from oven. Allow muffins to cool for 10 minutes in pan. Then, carefully remove.
- Use pumpkin purée, not pumpkin pie filling.
- Use creamy nut butter made from only nuts and salt. Almond butter, cashew butter and peanut butter are great options.
- Choose a vanilla protein powder you enjoy the taste of. Unflavored can be used as well.
- Bake muffins until a toothpick inserted comes out clean or with a few moist crumbs.
- Store muffins in an airtight container for up to 48 hours at room temperature.
- Store in fridge for up to 4 days.
- Freeze for up to 1 month.
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