Go Back

Pumpkin Protein Muffins - Easy, Moist, and Perfect for Meal Prep

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup (or honey)
  • 1/4 cup light brown sugar (packed)
  • 1/3 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup neutral oil (light olive, avocado, or canola)
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour (or all-purpose)
  • 1/2 cup oat flour (or more all-purpose)
  • 1/2 cup protein powder (whey or plant-based vanilla, see notes below)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)
  • 1/4 teaspoon fine sea salt
  • Optional add-ins: 1/3 cup mini chocolate chips, 1/3 cup chopped pecans or walnuts, 2 tablespoons pumpkin seeds for topping

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or lightly grease with oil spray.
  2. Whisk the wet ingredients: In a large bowl, whisk pumpkin, eggs, maple syrup, brown sugar, yogurt, oil, and vanilla until smooth and glossy.
  3. Mix the dry ingredients: In a separate bowl, whisk flour, oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Combine gently: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 tablespoons milk.
  5. Fold in add-ins: If using chocolate chips or nuts, gently fold them in now. Don’t overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 cups, about 3/4 full. Sprinkle pumpkin seeds on top if you like a little crunch.
  7. Bake: Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 16 minutes.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This helps them set and stay fluffy.
  9. Enjoy: Serve warm or at room temp. They’re great plain, with a smear of almond butter, or a touch of cream cheese.