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These Pumpkin Protein Muffins are the perfect fall muffins of your dreams with a protein boost to keep you satisfied. With pumpkin spice, maple syrup for sweetness, and chocolate chips, these might be the best muffins you’ve ever tasted.
There’s just something I love about these muffins, it’s hard to know where to start. The warmest taste of fall? Oh, he’s in shock. A crumb that can be soft? You can thank oatmeal along with yogurt, coconut oil, and maple syrup for moisture. And then it has the bonus of protein! Muffins usually don’t have enough staying power to make a satisfying breakfast, but these are muffins that will energize your morning. (i love Protein overnight oats for the same reason)
Why these Pumpkin Protein Muffins are the perfect fall breakfast.
I don’t know about you, but I can’t do a bowl of breakfast cereal once fall rolls around. I want something sweet and beautiful! These pumpkin muffins definitely fit the bill.
- Packed with protein. Protein powder, eggs, and yogurt give these muffins a great boost of protein.
- Very satisfying. In addition to all the protein, these muffins are made with oat flour instead of wheat flour, which means they’re high in fiber.
- Naturally sweet. No refined sugar here! Maple syrup adds all the sweetness you need. For a muffin made with no added sugar, choose protein powder and chocolate chips with a natural sweetener like stevia or monk fruit.
- Great for food preparation. Make a batch on the weekend and you’ll have an easy grab-and-go breakfast or snack ready to enjoy over the next several days! (I also like to keep it in the fridge.)
What you need
Here are some notes on the ingredients needed for these pumpkin protein muffins. Scroll down to the recipe card for exact measurements.
- Pumpkin clean – Make sure you’re using pure pumpkin puree, not pureed and seasoned pumpkin pie filling.
- Egg – It is important for the structure of the muffin, eggs also add protein.
- Vanilla protein powder – I use the Dymatize brand.
- Vanilla yogurt – Two good vanilla yogurt is my favorite!
- Maple syrup – Maple and pumpkin are a perfect pair! Date syrup is another tasty option though.
- Coconut oil – Coconut oil is fantastic for baking muffins and quick breads, giving it an extra soft crunch.
- Vanilla extract – For best flavor, use pure vanilla extract instead.
- Oat flour – You don’t have to buy it! You can grind instant oats or old oats in your blender or food processor until they form a powder.
- Baking soda and baking powder – Using both helps the muffins rise.
- Cinnamon and pumpkin pie spice – This combination will give you all the delicious taste.
- Salt – A little bit brings the taste to balance.
- Small chocolate chips – Mini chips are perfect here because they distribute more evenly throughout the battery. I use the Enjoy Life brand in baking.
How to make pumpkin protein muffins
This is a one-bowl recipe, which means it’s as easy as it gets!
- the host. Preheat oven to 350 degrees F and line 12-15 muffin cups with paper cups.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, eggs, yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add protein powder. Stir in the protein powder until completely combined.
- Add dry ingredients. Mix the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt until combined.
- Fold in the chocolate chips. Gently fold the small chocolate chips into the batter, being careful not to over mix.
- Fill the muffin pan. Divide the batter between the prepared muffin cups, filling each one about three-quarters full.
- Bake. Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- cool. Let the muffins cool in the pan for 5 minutes before serving.
Perfect protein muffin tips
Protein muffins can sometimes be dry or dense, but this recipe counteracts that tendency by adding pumpkin, yogurt, and coconut oil along with using a liquid sweetener. Here are a few more tips to follow
- Don’t bake them. The protein powder can dry out when baked too long, so start checking your muffins around the 18 minute mark.
- Measure the protein powder by weight. Many protein muffin recipes tell you to add a “scoop” or two of protein powder to the recipe, but the amount varies between brands! That’s why I’m going here on the gram. Don’t just add a spoonful or two instead, you need to measure it right!
- Allow the coconut oil to cool slightly. If it’s really hot, it will cook the eggs and spoil the texture of your muffins.
Variable thoughts
I love these muffins with chocolate chips, but there are many other options:
- Give them a little frustration. Fold chopped pecans, walnuts or pepitas into the batter.
- Make them extra chocolatey. Chop up a nice dark chocolate bar and add chunks of chocolate instead of chocolate chips.
- Add an additive. Sprinkle pepitas, nuts, oats, demerara sugar or extra chocolate chips on top of each muffin before baking.
Storage and cooling
- Room temperature: Store pumpkin protein muffins at room temperature for 2 to 3 days in the refrigerator.
- Refrigerator: Freeze the muffins in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature, or gently warm the soft chocolate chips in the microwave.
More convenient pumpkin recipes
press release
These Pumpkin Protein Muffins are fluffy, moist, and full of fall flavor. The addition of protein also makes them a satisfying breakfast!
- Preheat the oven to 350 degrees Fahrenheit. Line 12-15 muffin tins with liners.
- In a large bowl, beat pumpkin, eggs, yogurt, maple syrup, coconut and vanilla until smooth.
- Add in the protein powder. Slide until combined and there are no more threads.
- Add the rest of the dry ingredients to the bowl. Stir until combined. Finally, add in the chocolate chips and stir into the mixture.
- Fill each prepared muffin tin 3/4 way. Bake for 18 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes and serve.
Nutritious food
- Serving Size: 1 muffin (from a batch of 14)
- Calories: 231
- Sugar: 7 g
- sodium 292 mg
- Fat: 14 g
- Saturated fat: 7 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 32 mg