High Protein Pumpkin Spice Muffins

Name: High Protein Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup pumpkin puree; 1/2 cup Greek yogurt; 1/4 cup honey; 2 large eggs; 1 cup whole wheat flour; 1 scoop vanilla protein powder; 1 tsp baking powder; 1 tsp baking soda; 1 tbsp pumpkin spice; 1/2 tsp salt; 1/2 cup chopped walnuts (optional); 1/4 cup dark chocolate chips (optional)

Highlighted under: Baking & Desserts

I can’t resist the rich flavors of fall, and these High Protein Pumpkin Spice Muffins capture that essence perfectly. With a delightful blend of spices and a boost of protein, they make a satisfying snack or healthy breakfast option. Each bite is filled with pumpkin goodness and warm spices that remind me of cozy autumn days. I love how quickly they come together, making them an easy choice for meal prep or a last-minute treat. Trust me; once you try them, you’ll want to keep these muffins on repeat throughout the season.

Created by

Emily

Last updated on 2026-02-02T00:02:28.208Z

From the moment pumpkin season rolls in, I’m eager to whip up something comforting. These High Protein Pumpkin Spice Muffins quickly became a favorite in our household. They combine protein powder with the natural sweetness of pumpkin puree, making them not just delicious but wholesome. The secret to their moist texture is the perfect balance between wet and dry ingredients that I’ve honed through a bit of trial and error.

The addition of warm spices like cinnamon and nutmeg creates an aromatic experience that fills the kitchen as they bake. I also love adding a handful of chopped walnuts and dark chocolate chips for an extra layer of flavor and crunch. It’s these little touches that elevate a simple muffin into something special. You’ll notice the difference as soon as you take your first bite!

Why You'll Love These Muffins
Packed with protein to keep you full longer
Moist and tender texture with every bite
Perfectly spiced to capture the essence of fall

The Importance of Pumpkin Puree

Pumpkin puree serves as the star ingredient in these muffins, contributing both moisture and flavor. Opt for pure pumpkin puree rather than pumpkin pie filling, as the latter includes added sugars and spices that can alter the intended taste. The natural sweetness and rich texture of pumpkin help to reduce the number of fats needed in the recipe, allowing you to enjoy these muffins without guilt.

When incorporating pumpkin puree, aim for a smooth consistency to ensure even distribution throughout the batter. If you only have fresh pumpkin, you can roast and puree it yourself, which enhances the flavor even further. Just make sure to drain any excess moisture to prevent a soggy muffin.

Protein Power with Greek Yogurt

Using Greek yogurt not only boosts the protein content of these muffins but also adds moisture and a tender crumb. The acidity in Greek yogurt interacts with the baking soda, helping the muffins rise beautifully. If you're looking for a dairy-free option, coconut yogurt can serve as a great substitute while maintaining a thick texture.

To achieve the perfect balance, ensure your Greek yogurt is at room temperature before mixing it with other wet ingredients. This helps create a smoother batter and prevents the muffins from baking unevenly. If you prefer a lighter version, you could even substitute half of the yogurt with unsweetened applesauce without drastically altering the flavor.

Customization and Storage Tips

These muffins are incredibly versatile; feel free to experiment with different add-ins! For example, you could replace walnuts with pecans for a slightly sweeter taste, or add dried cranberries for a fruity twist. Speaking of substitutions, if you’re looking for gluten-free options, swapping whole wheat flour for almond or coconut flour can work well with slight adjustments to liquid content.

For storing, let the muffins cool completely before placing them in an air-tight container. They can stay fresh for about 3 days at room temperature or up to a week in the fridge. For longer storage, consider freezing them; simply wrap each muffin tightly and store them in a freezer bag. To reheat, pop them in the microwave for about 30 seconds, and they'll taste just as good as fresh.

Ingredients

Gather all the ingredients for a smooth baking experience.

Muffin Ingredients

1 cup pumpkin puree
1/2 cup Greek yogurt
1/4 cup honey
2 large eggs
1 cup whole wheat flour
1 scoop vanilla protein powder
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin spice
1/2 tsp salt
1/2 cup chopped walnuts (optional)
1/4 cup dark chocolate chips (optional)

Make sure all ingredients are at room temperature for better mixing.

Instructions

Follow these simple steps to create your muffins.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

Mix Wet Ingredients

In a large bowl, combine pumpkin puree, Greek yogurt, honey, and eggs. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Add Extras

Fold in walnuts and chocolate chips if desired.

Bake

Spoon the batter into the prepared muffin tin and bake for 20 minutes or until a toothpick comes out clean.

Cool and Enjoy

Allow the muffins to cool for a few minutes before transferring them to a wire rack.

Store any leftovers in an airtight container for up to a week.

Pro Tips

For added sweetness, you can sprinkle a bit of cinnamon sugar on top before baking.

Troubleshooting Your Muffins

If your muffins don't rise as expected, there could be several reasons. First, ensure that your baking powder and baking soda are fresh; expired leavening agents won't provide the necessary lift. Additionally, avoid over-mixing the batter; it’s best to stop mixing just when the dry ingredients are incorporated. Over-mixing can lead to denser muffins.

Should your muffins come out too dry, it may be due to overbaking. Keep an eye on them in the oven; check for doneness a few minutes before the 20-minute mark. A toothpick inserted into the center should come out clean but not dry. If they seem too dry after baking, you can drizzle a little honey or maple syrup on top when serving to enhance moisture.

Serving Suggestions

These High Protein Pumpkin Spice Muffins are delicious on their own, but adding a spread can elevate your snack or breakfast. Cream cheese or a light spread of nut butter complements the spices beautifully. I often enjoy them warm, fresh from the oven, paired with a cup of coffee or tea, making it the perfect autumn treat.

For a special presentation, consider topping these muffins with a sprinkle of cinnamon sugar or a light glaze of maple syrup post-baking. You can also serve them alongside yogurt and fresh fruit for a balanced meal, making them a great option for brunch gatherings or meal prep.

Scaling the Recipe

If you want to make a larger batch of muffins, scaling this recipe is straightforward. Simply double or triple each ingredient while maintaining the same ratios for a consistent texture. Just be mindful of your mixing bowls; a larger batch may require more space to incorporate ingredients properly, ensuring an even mixture.

On the other hand, if you’re looking to make fewer muffins, you can easily halve the recipe. Just remember that baking times may vary slightly, so keep an eye on your muffins as they bake to achieve that perfect golden brown color without drying them out.

Questions About Recipes

→ Can I use a different type of protein powder?

Yes, but the flavor and texture may vary depending on the type used.

→ Can I make these muffins gluten-free?

Absolutely! Just substitute the whole wheat flour with a gluten-free all-purpose flour blend.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to a week.

→ Can I freeze the muffins?

Yes, they freeze well! Just wrap them individually and store them in a freezer-safe bag.