How do you make Pumpkin Protein Muffins extra moist and fluffy?

Use moisture-rich ingredients like pumpkin puree and Greek yogurt. Don’t overmix the batter—stir just until combined. Bake at the right temperature and let the muffins cool properly to preserve softness.

What kind of protein powder works best in Pumpkin Protein Muffins?

A smooth, vanilla-flavored protein powder (whey or plant-based) works best. Avoid chalky or overly thick powders. Look for blends specifically made for baking when possible.

Can these Pumpkin Protein Muffins be made dairy-free or vegan?

Yes! Use dairy-free yogurt (like almond or coconut) and replace eggs with flax or chia eggs. Choose a vegan protein powder to make the recipe 100% plant-based.

How should you store Pumpkin Protein Muffins to keep them fresh longer?

Keep them in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. To freeze, wrap each muffin individually and store for up to 2 months. Reheat before serving for best results.

Pumpkin Protein Muffins – 5-Star Healthy Fall Recipe Revealed

Description

These Pumpkin Protein Muffins are soft, flavorful, and packed with protein. Perfect for fall mornings, quick snacks, or post-workout fuel.

Ingredients

Scale

1 cup old fashioned rolled oats (100 grams)

1 cup pumpkin puree (244 grams)

1 cup Greek yogurt (227 grams)

2 large eggs

1/2 packed cup vanilla flavored protein powder (50–60 grams)

1 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

1/2 cup dark chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, and eggs until smooth.

3. Add protein powder, oats, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined.

4. Gently fold in the dark chocolate chips.

5. Spoon batter evenly into the muffin tin cups.

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

7. Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

8. Store in an airtight container at room temp for 2–3 days or refrigerate for up to a week.

Notes

Use plant-based yogurt and flax eggs for a vegan version.

Freeze muffins for up to 2 months and reheat when needed.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 145
Sugar: 5g
Sodium: 110mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg