Protein Pumpkin Muffins
High-Protein Pumpkin Muffins are sprinkled with a spiced crumble topping before being baked. These taste like your favorite pumpkin muffins, but they’re packed full of protein and will keep you fuller for longer!
About This Recipe
Classic pumpkin muffins are made more substantial and filling in this protein-packed recipe!
I love keeping muffins on hand for quick grab-and-go breakfasts, but some muffin recipes taste more like cupcakes than breakfast food and I find myself ready for a snack soon after eating one.
These protein pumpkin muffins taste just like traditional pumpkin muffins, but the addition of protein powder helps to keep me full all morning long.
Pumpkin pie spice protein powder adds both flavor and tons of protein to this simple recipe. There’s also full-fat Greek yogurt in the batter, which adds both protein and moisture.
Pair one of these muffins with your morning cup of tea or coffee, or pack one in your bag for a midday snack. This easy fall breakfast recipe is going to be on repeat in our house all season long, guaranteed!
Tools You’ll Need
You’ll need the following kitchen tools to make these pumpkin spice protein muffins:
- Measuring Cups and Spoons — A must for any baking recipe.
- Muffin Tins — This recipe makes 18 standard-size muffins. You can either use two muffin tins or bake the batter off in batches using just one muffin tin.
- Non-Stick Spray — I prefer greasing my muffin cups rather than using liners.
- Mixing Bowls — You’ll need three mixing bowls; one for the crumble topping, one for the dry ingredients, and one for the wet.
- Whisk — For combining the wet ingredients.
- Silicone Spatula — To scrape every last bit of batter out of the mixing bowl.
Recipe Ingredients
You’ll need a few special ingredients to make these protein powder pumpkin muffins. See the “Notes” section under this list of ingredients for possible substitutions.
- All-Purpose Flour
- Brown Sugar
- Pumpkin Pie Spice
- Butter
- Pumpkin Puree
- Greek Yogurt
- Eggs
- Vanilla Extract
- Granulated Sugar
- Pumpkin Pie Spice
- Kosher Salt
- Baking Powder
- Pumpkin Spice Protein Powder
- Cake Flour
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Ingredient Notes
- Pumpkin Puree — Out of canned pumpkin puree? You can make your own pumpkin puree five different ways – choose the method that works best for you!
- Vanilla Extract — My scratch bourbon vanilla extract would be great in this muffin recipe.
- Pumpkin Pie Spice — Use your favorite store-bought blend, or make homemade pumpkin pie spice using a blend of ginger, cinnamon, cloves, allspice, and nutmeg.
- Protein Powder — I tested this recipe using the pumpkin spice protein powder from Just Ingredients. However, I also plan on trialing these muffins using the Orgain pumpkin spice protein powder and the Truvani Pumpkin Spice Pea Protein Powder this season – I’ll update this post if I decide to recommend them.
- Cake Flour — You can make a DIY cake flour using regular flour and cornstarch, if needed. (I have an entire guide explaining the 9 types of flour, in case you want to learn more about cake flour and its properties.)
How to Make Pumpkin Protein Muffins
If you’ve made regular muffins before, you can definitely make this pumpkin protein version without issue!
- Make the crumble topping: Combine flour, brown sugar, and pumpkin pie spice in a mixing bowl. Cut the butter into the flour mixture (I have a detailed guide on cutting butter into flour, should you need some tips).
- Make the muffin batter: Combine the wet ingredients in one bowl and the dry in another. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until combined.
- Assemble the muffins: Divide the batter between 18 greased muffin cups (here are my top tips for filling muffin tins). Sprinkle the crumble topping over the muffin batter.
- Bake: The muffins need to bake for roughly 18 to 20 minutes at 400ºF.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Tips for Making this Recipe
- Use flavored protein powder. A pumpkin spice-flavored protein powder will infuse the muffins with flavor in addition to adding lots of protein. If you’re using unflavored protein powder, I suggest adding extra pumpkin pie spice to the batter to compensate.
- Bring the eggs to room temperature. Here’s how I prefer bringing eggs to room temperature quickly. You need to do this so the muffin batter is all one temperature when it goes into the oven, ensuring an even bake.
- Let the melted butter cool before using. If you add hot melted butter to the muffin batter, you’ll scramble the eggs by mistake.
- Use cake flour, not all purpose. Cake flour is a lower protein flour, which makes for fluffier cake, cupcakes, and muffins. All-purpose flour would also work for this recipe, but the muffins would turn out denser.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How much protein does each muffin contain?
Each pumpkin protein muffin contains roughly 10 grams of protein. If you use a different protein powder than I did, your muffins might contain a different amount of protein than mine.
Can the protein powder be omitted?
No, the protein powder acts as a dry ingredient in this recipe. If you were to omit it, the muffin batter would be too runny and the muffins wouldn’t set properly.
Can I add mix-ins?
Of course! You can add chopped nuts, dried fruit, or baking chips to the muffin batter.
Can muffins be frozen?
Definitely! I have an entire guide on How to Freeze Muffins that walks you through the steps to freezing muffins. Frozen muffins last up to 3 months in the freezer, which is great for meal prep!
Storage Instructions
Store leftover muffins in an airtight container or zip-top bag for 3 – 4 days. After that, you’ll want to freeze the muffins.
Try Making Protein Pumpkin Muffins at Home!
Next time you’re looking for a pumpkin muffin recipe, give this high-protein variation a try!
Did you love how moist and springy the muffins were? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your pumpkin protein muffins!
More Fall Muffin Recipes:
These apple cider muffins are a delicious fall breakfast. The muffins are tender and moist, flavored with apple cider, brown sugar, and warm spices, and topped with a crisp, buttery streusel.
This Apple Cranberry Muffins Recipe is packed with oats, fall spices, fresh cranberries, and shredded apples. They’re the perfect fall or Thanksgiving muffin recipe and are so easy to make!
This Pumpkin Maple Syrup Muffin Recipe is perfect for fall! You’ll love the subtle hint of maple flavor and the delicious pecan streusel topping.
This recipe for Pear Muffins is the perfect fall breakfast treat! The batter is made with a variety of warming spices, grated pears, and almond extract.
These Zucchini Apple Spice Muffins are perfect for the transition space between summer and fall.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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High Protein Pumpkin Muffins
High-Protein Pumpkin Muffins are sprinkled with a spiced crumble topping before being baked. These taste like your favorite pumpkin muffins, but they’re packed full of protein and will keep you fuller for longer!
Ingredients
Topping
- 4 ½ tablespoons flour
- 4 ½ tablespoons brown sugar
- ⅜ teaspoon pumpkin pie spice
- 3 tablespoons cold butter, cut into small cubes
Muffins
- 15 oz. pure pumpkin puree (1 can)
- ½ cup butter, melted and cooled to room temperature
- 1 ¼ cup full fat plain Greek yogurt
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 2 ¾ teaspoons baking powder
- 1 1/4 cups pumpkin spice protein powder (150 grams)
- 2 cups cake flour (250 grams)
Instructions
- Preheat the oven to 400 degrees F. Grease standard sized muffin tins. Set aside.
- Combine the flour, brown sugar, and pumpkin pie spice in a bowl. Stir until combined. Add the butter and cut into the flour mixture until the mixture resembles coarse crumbs. (Alternatively, you may add to a small food processor and pulse until you achieve similar results.) Set aside.
- In a medium mixing bowl, combine the pumpkin puree, melted butter, Greek yogurt, eggs, and vanilla extract. Mix using a wire whisk until the eggs are beaten and fully combined with the other ingredients.
- Add the white and brown sugar to the pumpkin mixture. Mix until combined. Set aside.
- In a large mixing bowl, sift the pumpkin pie spice, salt, baking powder, protein powder, and cake flour together.
- Make a well in the center of the flour mixture, then add tbr pumpkin mixture to the well, stirring gently with a wooden spoon or silicone spatula, just until combined and no dry spots remain. Do not beat or over mix.
- Divide batter between 18 standard muffin cups. Sprinkle the topping on top of the muffin batter, dividing evenly between the muffins.
- Place the muffin pans on the center rack of the preheated oven. Bake at 400 degrees F for 18 - 25 minutes, or until cooked through and lightly golden on top.
- Let cool for 10 minutes before serving.
Preparing the Topping
Preparing the Batter
Baking the Muffins
Notes
- Pumpkin Puree — Out of canned pumpkin puree? You can make your own pumpkin puree five different ways - choose the method that works best for you!
- Pumpkin Pie Spice — Use your favorite store-bought blend, or make homemade pumpkin pie spice using a blend of ginger, cinnamon, cloves, allspice, and nutmeg.
- Protein Powder — I tested this recipe using the pumpkin spice protein powder from Just Ingredients. However, I also plan on trialing these muffins using the Orgain pumpkin spice protein powder and the Truvani Pumpkin Spice Pea Protein Powder this season.
- Cake Flour — You can make a DIY cake flour using regular flour and cornstarch, if needed.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 233mgCarbohydrates: 35gFiber: 3gSugar: 15gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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