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Pumpkin Protein Muffins

These Pumpkin Protein Muffins are soft, moist, and packed with pumpkin flavor. Made with pumpkin puree, Greek yogurt, eggs, and protein powder, they make an easy breakfast or snack and can be customized with chocolate chips, nuts, or different flour options.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 12-cup muffin tin
  • Muffin liners or cooking spray
  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • Rubber spatula or spoon
  • Measuring cups
  • * Measuring spoons
  • Wire cooling rack
  • Toothpick or cake tester

Ingredients
  

Dry Ingredients

  • 1 cup oat flour
  • 1 scoop about 30 g vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • Pinch of salt

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • 2 –3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • ⅓ cup mini chocolate chips
  • Chopped walnuts
  • Cinnamon sugar for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly grease the cups.
  • In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a separate bowl, whisk together the pumpkin puree, eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  • Fold in chocolate chips, walnuts, or other optional add-ins if using.
  • Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use plain pumpkin puree, not pumpkin pie filling.
Stick to about one scoop (30 g) of protein powder for 12 muffins to help prevent dryness.
Don't overmix the batter.
Start checking the muffins around 18 minutes so they don't become overbaked.
If the batter is too thick, add 1–2 tablespoons of milk.
Vanilla whey isolate works well, while casein and plant-based protein powders can also be used with slight texture differences.
Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
For a dairy-free version, use dairy-free yogurt and plant-based protein powder.
For a gluten-free version, use certified gluten-free oat flour or almond flour and check that the protein powder is gluten-free.