Why You’ll Love This Recipe

Easy Pumpkin Protein Muffins are a healthy, delicious snack or breakfast option packed with the warm flavors of fall. These muffins are moist, lightly sweetened, and loaded with pumpkin puree and protein powder, making them perfect for meal prep or a post-workout treat. They’re also simple to make and can be customized with your favorite add-ins like chocolate chips or nuts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin pureemaple syrupeggsvanilla extractunsweetened almond milkoat flourprotein powder (vanilla or unflavored)baking powderbaking sodapumpkin pie spicesaltoptional: chocolate chips, chopped nuts

directions

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

In a large bowl, whisk together pumpkin puree, maple syrup, eggs, vanilla extract, and almond milk until well combined.

In another bowl, mix oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Fold in chocolate chips or nuts if using.

Scoop the batter evenly into the prepared muffin tin.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 18–22 minutesCooling time: 10 minutesTotal time: 40 minutes

Variations

Use banana instead of pumpkin for a different flavor profile.

Add a scoop of Greek yogurt for extra moisture and protein.

Sprinkle oats or seeds on top before baking for added texture.

Use chocolate protein powder for a richer taste.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.To freeze, place muffins in a freezer-safe bag for up to 2 months.Thaw at room temperature or reheat in the microwave for 15–20 seconds.

FAQs

Can I use whey protein in this recipe?

Yes, but plant-based protein often gives a better texture. If using whey, reduce the almond milk slightly.

Can I substitute the oat flour?

Yes, you can use whole wheat or almond flour, but texture may vary.

Are these muffins gluten-free?

Yes, if you use certified gluten-free oat flour and protein powder.

Can I make them vegan?

Use flax eggs and a plant-based protein powder to make them vegan.

How can I make them sweeter?

Add a few tablespoons of coconut sugar or use a sweeter protein powder.

Do these muffins rise much?

They rise moderately due to the baking powder and baking soda.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree to control sweetness and spice levels.

What’s the best way to add crunch?

Chopped walnuts or pecans add great texture and pair well with pumpkin.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

What type of protein powder is best?

A neutral vanilla or unflavored protein works best to let the pumpkin flavor shine.

Conclusion

Easy Pumpkin Protein Muffins are the perfect blend of wholesome ingredients and cozy flavor. Whether you’re looking for a nutritious breakfast or a satisfying snack, these muffins deliver on taste, texture, and nutrition. With endless variations and make-ahead convenience, they’re a must-try for anyone craving a healthy fall treat.