1. Can I use any type of protein powder for these muffins?

Yes, you can use whey , plant-based , collagen , or even pumpkin spice flavored protein powder . Just ensure it has a neutral or complementary flavor and isn’t overly chalky. For baking, plain or vanilla protein powders work best to enhance the warm pumpkin spice notes.

2. Are these muffins gluten-free?

As written, the recipe uses whole wheat pastry flour , which contains gluten. However, you can substitute a 1:1 gluten-free flour blend for a gluten-free version. Just be sure to monitor baking time, as it may vary slightly.

3. Can I make these pumpkin protein muffins without eggs?

Absolutely. For an egg-free version, you can substitute each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Let the mixture sit for 5 minutes before adding. This swap keeps the muffins moist and holds everything together.

4. How should I store leftover muffins?

Store your muffins in an airtight container at room temperature for up to 3 days . For longer storage, freeze them individually and reheat in the microwave for 30–45 seconds. They retain moisture well and make a perfect grab-and-go breakfast

Pumpkin Protein Muffins – Best Healthy Recipe

Name: Pumpkin Protein Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/4 cups whole wheat pastry flour: provides whole grain nutrition and a tender crumb; 1/2 cup protein powder (plain, vanilla, or chocolate): boosts protein content; 2 tsp ground cinnamon: adds warm, cozy flavor; 1 1/2 tsp baking soda: helps muffins rise; 1/2 tsp ground ginger: adds subtle heat; 1/2 tsp ground nutmeg: enhances the pumpkin flavor; 1/4 tsp ground cloves: provides depth and spice; 15 oz canned pumpkin puree: keeps muffins moist and flavorful; 3/4 cup coconut sugar: natural sweetener with a hint of caramel; 2 large eggs: binds the batter; 1/4 cup avocado oil: adds moisture and healthy fats; 1/4 cup plain Greek yogurt: adds moisture and additional protein; 2 tsp vanilla extract: rounds out the flavor; 1/2 cup mini chocolate chips (optional): adds sweetness and texture

Description

These Pumpkin Protein Muffins are moist, fluffy, and infused with warm fall spices. Packed with high-quality protein, Greek yogurt, and whole wheat flour, they make a nutritious and satisfying breakfast or snack. Optional chocolate chips add an indulgent twist without sacrificing healthiness.

Ingredients

Scale

1 1/4 cups whole wheat pastry flour: provides whole grain nutrition and a tender crumb
1/2 cup protein powder (plain, vanilla, or chocolate): boosts protein content
2 tsp ground cinnamon: adds warm, cozy flavor
1 1/2 tsp baking soda: helps muffins rise
1/2 tsp ground ginger: adds subtle heat
1/2 tsp ground nutmeg: enhances the pumpkin flavor
1/4 tsp ground cloves: provides depth and spice
15 oz canned pumpkin puree: keeps muffins moist and flavorful
3/4 cup coconut sugar: natural sweetener with a hint of caramel
2 large eggs: binds the batter
1/4 cup avocado oil: adds moisture and healthy fats
1/4 cup plain Greek yogurt: adds moisture and additional protein
2 tsp vanilla extract: rounds out the flavor
1/2 cup mini chocolate chips (optional): adds sweetness and texture

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Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
In a medium bowl, whisk together flour, protein powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
In a separate large bowl, mix pumpkin puree, coconut sugar, eggs, avocado oil, Greek yogurt, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Fold in mini chocolate chips if using.
Divide batter evenly among the muffin cups. Top with extra chocolate chips if desired.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure protein powder is smooth and not chalky for best texture.
Don’t overmix the batter to avoid dense muffins.
Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Use canned pumpkin, not pumpkin pie filling.
Greek yogurt can be swapped for dairy-free alternatives.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 227
Sugar: 14g
Sodium: 191mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 37mg