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Pumpkin Protein Muffins

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.

Pumpkin protein muffins, two in the background and one on a plate.

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.
Several pumpkin protein muffins on the counter and in the muffin tray.

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.
A muffin on a plate.

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

Pumpkin protein muffins, two in the background and one on a plate.

Pumpkin Protein Muffins

5 from 1 vote
This quick pumpkin protein muffins recipe with homemade pumpkin spice is the perfect easy breakfast packed with fall-vibes. 
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Servings: 12 muffins


  • 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
  • teaspoon baking powder
  • ½ teaspoon baking soda


  • 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.
Course: Breakfast, Breakfast/Brunch, Brunch, Dessert
Cuisine: American


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35 comments on “Pumpkin Protein Muffins”

  1. 5 stars
    What a yummy recipe for fall…or anytime really:p I would totally have these as a dessert or snack since I am not much of a morning person myself and I prefer to have a hearty meal to start the day:p

  2. Avatar photo
    Deb@ Cooking on the Front Burner

    Amy, these look great and I love the healthier spin on them. Can’t have too many pumpkin recipes! I’m sitting here with my coffee and wish I had one now.

  3. Avatar photo
    Kimberly Ann @ Bake Love Give

    I’m a total bah humbug morning person. These muffins look like just the recipe to start the day!

  4. Avatar photo
    Chicago Jogger

    I love that you used extra protein in these muffins, from protein powder + Greek yogurt. They look so tasty and perfect for fall!

  5. Avatar photo
    Arman @ thebigmansworld

    YES!!! This is my kind of morning muffin because as nice as the full sugar laden ones are, they do nothing for satiety!

    I am totally a morning person- Although coffee is mandatory!

  6. Avatar photo
    Ashley | Spoonful of Flavor

    I’m not a morning person either! I would love to start the day with these muffins. I love that they are pumpkin and packed with protein.

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