These pumpkin protein muffins will pack your mornings with cozy fall vibes thanks to homemade pumpkin spice. They’re naturally sweetened with bananas and honey to help you get moving in the morning.
Easy Pumpkin Spice Protein Muffins
Sweet baked treats like these pumpkin protein muffins are the perfect way to start the day. They’re spiced, fluffy, and packed with vanilla protein powder to keep you full all morning. Tangy yogurt and velvety pumpkin puree also keep them super moist and tender. Don’t forget bananas and raw honey for natural sweetness! Paired with your favorite coffee, this easy muffin recipe will be the reason you never skip breakfast again.
Why You’ll Love These Pumpkin Muffins
Freshly baked or frozen for later, everyone loves baked treats that taste like fall.
- Perfect for the holidays. Fall treats need pumpkin puree and spice. This recipe has both!
- Fluffy. The combination of baking soda and baking powder makes sure these muffins are absolutely light, fluffy, and airy.
- Naturally sweetened. Honey and mashed bananas are a substitute for granulated sugar to prevent you from having a sugar high.
- Easy. They’re as easy as making your favorite box-mix muffins.
What You’ll Need
Creamy pumpkin puree and spice make everything nice. Scroll to the recipe card at the bottom of the post for exact measurements.
- Oatmeal flour – Make your own by processing old-fashioned oats until really fine.
- Almond flour – You can find this in the organic or baking aisles at most grocery stores.
- Vanilla protein powder – Go for whey or plant-based protein powder.
- Egg whites – Liquid eggs are okay too.
- Greek yogurt – I prefer unsweetened plain yogurt.
- Pumpkin puree – Make sure it’s unsweetened. Don’t use pumpkin pie filling.
- Honey – Maple syrup and agave nectar are good swaps.
- Vanilla extract – Feel free to use almond extract or leave it out completely.
- Banana – Ripe or overly ripe bananas are best for this.
- Pumpkin spice – I’ve got a great Pumpkin Spice Mix recipe.
- Baking powder – Check the expiration date before you use it for baking.
- Baking soda – Don’t swap it for baking powder. They’re not the same thing.
How to Make Protein Pumpkin Muffins
The key to these muffins is not over-filling the liners with batter. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 350F. Line the muffin tray with liners.
- Mix the wet ingredients. Combine the egg whites, yogurt, pumpkin puree, honey, vanilla extract, and mashed banana in a large bowl until smooth.
- Whisk the dry ingredients. Mix the oatmeal flour, almond meal, protein powder, pumpkin spice, baking powder, baking soda, and salt in a separate bowl.
- Combine them. Gently stir the dry ingredients into the wet ingredients.
- Fill the tray. Pour batter into the liners until ¾ full.
- Bake. Pop the tray into the oven for 20 minutes or until a toothpick comes out clean. Remove them from the oven and let them cool completely before serving.
Tips & Variation Ideas
Homemade protein frosting can make these pumpkin protein muffins extra hearty.
- Re-use the liners. Swap regular liners for silicone liners you can re-use to reduce waste.
- Add protein frosting. Mix 2-3 scoops of protein powder with 1 tablespoon Greek yogurt until you get a thick mixture. Add more yogurt if needed. Spread them on the muffins for a sweeter bite.
- Use more add-ins. Chopped pecans, shredded coconut, and cranberries are great ways to add more flavor. I add about 1/4 cup of each.
- Add chips. Stir 1/4-1/2 cup white, milk, bitter-sweet, or dark chocolate chips into the batter. Peanut butter chips work too.
- Make them chocolatey. Swap the vanilla protein powder for your favorite chocolate one.
How to Store Pumpkin Muffins
Pumpkin protein muffins need to be fully cooled before you store them in containers, bags, or wrap them for freezing.
- Counter: Place them in an airtight container for up to 3 days. Don’t store them longer because of the pumpkin puree.
- Fridge: Keep them in airtight containers or bags for up to 7 days. Make sure they’re placed far away from strong-smelling foods to avoid the transfer of odors.
- Freezer: Wrap each muffin in plastic wrap twice. Transfer them to freezer-friendly bags or containers. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.
More Muffin Recipes to Try
- Blueberry Protein Muffins
- Apple Pie Protein Muffins
- Bread Pudding Muffins
- Banana Peanut Butter Protein Muffins
- Double Chocolate Protein Muffins
Pumpkin Protein Muffins
Ingredients
- 1 cup oatmeal flour quick oats ground in food processor
- ¼ cup almond flour
- 1/2 cup Vanilla Whey Protein Powder
- 3 egg whites
- ½ cup Greek Yogurt
- 1 cup pumpkin puree
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 medium banana peeled and mashed
- 1 1/2 tablespoon pumpkin spice
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350°.
- Place liners in one muffin pan and lightly spray with organic baking spray.
- In a large bowl combine egg whites, yogurt, pumpkin puree, honey, vanilla extract and banana.
- In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, pumpkin mix, baking powder, baking soda, and salt.
- Combine flour mix and egg mix together until smooth.
- Fill each tin ¾ of the way full, spreading evenly.
- Bake for 20 minutes.
Has anyone tried these with pumpkin pie protein powder?? Just curious about how much stronger the taste would be.
I love a muffin in the morning and my thighs were really starting to show my affection. THANK YOU FOR THE Pumpkin Spice Protein Muffins! They energize me and they’re JUST as delicious as those big fat store bought muffins I used to eat. I add some Chai seeds now and then. THANK YOU!
Hi I was wondering if these are gluten free, if no what ingredients have gluten ( if i use gluten free baking powder)
Hi there, just wondering what the effects would be if regular flour was used instead of the oat and almond flour? … I have regular flour on hand and if possible would like to use it up. … I am not much of a baker, so this may be a silly question!
Hi – I just made these and they are incredible! The texture is perfect, super moist and flavorful! Thank you! 🙂
Thank you so much for letting me know!!
Hi, great ! Thanks ….. however 350 C seems to much, converted to C is around 175 if anyone is interested ?
Hey Ruben, 350° F is the temperature and yes that would be 175° C. Thanks for the tip!
Hi Amy, The salt amount is missing from the recipe – you say to add it later along with the dry ingredients. I’ve made it 3x so far and we love them, but was wondering if you could confirm how much salt I should be adding? Thanks!
Hi Allyson, Thank you for letting me know, I added the salt amount 1/4 tsp. Also, thanks for making my muffins!! xo
What are the nutrition counts of this recipe. Grams of protein, calories, carbs etc. thanks! Haven’t made these yet but want to.
Hi Lynnie, I posted the nutritional label below the recipe. I am slowly going through my blog and adding it to my recipes. Thanks for asking for it, let’s me know people want to see it! 🙂
What to use in place of 3 egg whites? I would love to make these pumpkin muffins.
Chits, use 1 1/2 tablespoon of ground flax seed
Would soaked chia seeds or mashed bananas suffice?
Hi Whai, I have never tried this method. The banana acts as a binder, so I am not sure if the chia seeds will do the same. If you try it and it works would come back and let me know. Thanks!
I’m going to make these to take to my Saturday morning training class, we’re in for a tough workout I hear. These look delicious and the macros are on point with so much protein. Do you have any ideas on how to adjust for high altitude for them? We’re above 6,000 feet and I have a hard time baking things. Thanks!
Just decrease baking soda to 1/8 tsp and you should be fine. Keep an eye on them a few minutes before they are done to ensure they do not over bake.