Pumpkin Protein Muffins

These Pumpkin Protein Muffins are perfect for a quick breakfast or a post-workout snack. They are easy to make and packed with protein and full of fall flavors. Try this recipe for a tasty way to incorporate more protein into your meals that will keep you fueled throughout the day.

This post contains affiliate links. Please read my full disclosure here.

Key Ingredients

• Pureed Pumpkin
• Flour
• Butter/Unsweetened Applesauce
• Sweetener or Sugar
• Protein Powder
• Eggs
• Vanilla
• Baking Soda
• Pumpkin Pie Spice
• Chocolate Chips

Pureed Pumpkin

You will need pureed pumpkin for this recipe, not pumpkin pie filling. The consistency of pumpkin pie filling is different from pure pumpkin puree due to the added ingredients. This can affect the texture of your muffins, making them denser or altering how they bake. It will also make them very sweet.

I use this canned, pureed pumpkin. It’s convenient and ready to use.

What Type of Protein to Use

The type and brand you use will directly impact the nutritional value and amount of protein per serving and in each muffin. I used this protein from Amazon. Here are options:

Whey Protein:

• Pros: High-quality protein, easily digestible, and available in many flavors.
• Cons: Not suitable for those with dairy allergies or lactose intolerance.
• Best For: Light, fluffy muffins with a smooth texture.

Collagen Protein:

• Pros: Odorless, tasteless, and easy to digest.
• Best For: Muffins where you want to add protein without altering the flavor or texture significantly.

Egg White Protein:

• Pros: High-quality protein, good for those avoiding dairy.
• Cons: Can create a more rubbery texture if overused.
• Best For: Light, airy muffins with a high protein content.

Plant-Based Protein: (e.g., pea, hemp, brown rice)

• Pros: Suitable for vegans and those with dairy allergies; often contains fiber.
• Cons: Can have a gritty texture and stronger taste.
• Best For: Those seeking a vegan option or with dietary restrictions.

In terms of flavor, unflavored powder is the best for controlling the sweetness and flavor of your muffins. Vanilla or Pumpkin-Flavored Protein Powder complements the pumpkin flavor well and adds extra sweetness.

What Type of Sweetener to Use 

I use this monkfruit sweetener because it is zero calories and does not have an aftertaste. It also measures 1:1 to table sugar, so if you prefer to use standard sugar, you can. You can also use pure maple syrup or honey if you wish.

How to Make Pumpkin Protein Muffins

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Preheat oven to 350 degrees.
2. Grease your muffin tin with butter or oil.
3. Combine pureed pumpkin, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.
4. In a separate large mixing bowl, combine flour, sweetener, salt, baking soda, and pumpkin pie spice.
5. Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture). Add in water here to incorporate moisture.
6. Stir to combine.
7. Fold in the chocolate chips.
8. Pour the batter into muffin tins about 3/4th of the way up.
9. Bake.

Muffin Liners

Paper liners will usually stick to these muffins since the batter is low in fat or has a high protein content. I recommend you forego liners if you want an optimal experience. 

If you are using paper liners, use high-quality liners. Invest in good-quality, non-stick paper liners. Cheap liners are more likely to stick. It has happened to me. You can also grease the liners. Lightly spray the inside of each paper liner with non-stick cooking spray or brush with a little melted butter or oil. This will create a barrier that helps prevent sticking.

If you are set on using liners silicone liners will likely work the best. These are non-stick and reusable.

If the liners are still sticking, try refrigerating or freezing the muffins for a short time. The cold temperature can help the liners peel off more cleanly.

Substitution and Add-Ins Ideas

• Mashed Sweet Potatoes
• Butternut Squash
• Coconut Oil (can be used instead of butter)
• Blueberries
• Raspberries
• Strawberries
• Dried Cranberries
• Raisins
• Chopped Dates
• Chopped Apples
• Nuts: Chopped walnuts, pecans, almonds, or hazelnuts.
• Chia Seeds
• Flaxseeds
• Pumpkin Seeds
• Coconut: Shredded or flaked coconut.
• Nutmeg
• Cloves
• Ginger

How to Store 

For short-term storage (1-2 days), the muffins can be stored at room temperature. Place the muffins in an airtight container. Add a paper towel at the bottom of the container to absorb any excess moisture. Store in a cool, dry place away from direct sunlight.

For long-term storage (up to a week), store the muffins in the fridge. Place the muffins in an airtight container or wrap them individually in plastic wrap or aluminum foil.

Allow the muffins to come to room temperature or gently warm them in the microwave before eating for the best texture.

Freezing

You can freeze them for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.

More Breakfast Recipes

Banana Chocolate Chip Protein Muffins
Meal Prep Breakfast Burritos
Fried Potatoes and Onions
Hash Brown Breakfast Casserole
Healthy Sugar Free Banana Bread
Sugar Free Pumpkin Cream Cold Brew
Slow Cooker Crockpot Apple Oatmeal