High Protein Pumpkin Spice Muffins

Name: High Protein Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cups whole wheat flour; 1 cup pumpkin puree; 1/2 cup Greek yogurt; 1/4 cup honey or maple syrup; 1/2 cup protein powder (vanilla or unflavored); 1/2 cup almond milk; 2 large eggs; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Highlighted under: Gourmet Baking Bliss

As the leaves start to change and the air turns crisp, I find myself craving those warm, cozy flavors of fall. These High Protein Pumpkin Spice Muffins not only tickle my taste buds but also fuel my body with a nutritious boost. I love how the blend of pumpkin puree and warm spices creates a comforting treat that feels indulgent yet health-conscious. Perfect for breakfast or an afternoon snack, these muffins are a delicious way to celebrate the season while staying on track with my protein goals.

Created by

Emily

Last updated on 2026-02-01T21:53:06.936Z

I’ve spent years experimenting with healthy baking, and I finally hit the jackpot with these muffins. The secret lies in using protein-rich Greek yogurt along with pumpkin, which not only adds moisture but also keeps the muffins fluffy. I was amazed at how well the spices meld with the sweetness of the pumpkin, making every bite a perfect balance of flavor and nutrition.

Another tip I discovered is letting the batter sit for a few minutes before scooping it into the muffin tins. This small step helps the baking powder activate, resulting in a better rise. The aroma that fills my kitchen as they bake is simply unbeatable, making it a challenge to wait for them to cool!

Why You'll Love These Muffins
Packed with protein to fuel your day
Moist and flavorful with a hint of cinnamon and nutmeg
Perfectly spiced for fall and easy to make

The Benefits of Whole Wheat Flour

Using whole wheat flour in these muffins not only enhances their nutritional value but also contributes to a rich, nutty flavor. Whole wheat flour is higher in fiber compared to all-purpose flour, which can help keep you feeling full longer. This extra fiber also supports digestive health, making these muffins a more wholesome option appropriate for breakfast or as a snack.

It's worth noting that when substituting all-purpose flour for whole wheat, you might need to adjust the liquid in the recipe. Since whole wheat flour absorbs more moisture, consider adding an extra tablespoon or two of almond milk if the batter appears too thick. The goal is to achieve a batter that is smooth yet thick enough to hold its shape.

Pumpkin Puree: A Nutritional Powerhouse

Pumpkin puree is not just a seasonal favorite; it's packed with vitamins and minerals. Rich in antioxidants like beta-carotene, pumpkin contributes to improved eye health and boosts your immune system. Additionally, its natural sweetness reduces the need for excessive sugar, making these muffins a healthier dessert option without sacrificing flavor.

When selecting pumpkin puree for your muffins, opt for canned puree without added sugars or spices to keep the ingredient list clean. If you prefer using fresh pumpkin, roast it until tender and blend until smooth. This can lend a slightly different texture but remains an excellent substitution in terms of flavor and nutrition.

Ingredients

Gather all the ingredients to hit the ground running!

Ingredients

1 1/2 cups whole wheat flour
1 cup pumpkin puree
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
1/2 cup protein powder (vanilla or unflavored)
1/2 cup almond milk
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt

Make sure everything is measured correctly for the best results!

Instructions

Follow these steps to make your muffins delightfully delicious!

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

Mix Wet Ingredients

In a large bowl, combine the pumpkin puree, Greek yogurt, honey or maple syrup, almond milk, and eggs until well-mixed.

Combine Dry Ingredients

In another bowl, whisk together the whole wheat flour, protein powder, baking soda, pumpkin pie spice, cinnamon, and salt.

Combine and Mix

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Bake the Muffins

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.

Serve warm or store in an airtight container for up to a week!

Pro Tips

For an extra touch, sprinkle some oatmeal or seeds on top before baking for added texture.

Storage Tips for Fresh Muffins

To preserve the flavor and texture of these High Protein Pumpkin Spice Muffins, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Simply allow the muffins to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature. For a warm treat, pop it in the microwave for 20 to 30 seconds or reheat them in a conventional oven at 350°F (175°C) for about 10 minutes, ensuring they stay soft and delicious.

Serving Suggestions and Variations

These muffins are versatile and can be topped with a dollop of Greek yogurt or a light cream cheese spread for added richness. Pair them with a warm beverage like chai or coffee to enhance the autumn experience. For a crunchier texture, consider adding chopped nuts such as walnuts or pecans directly into the batter before baking.

If you're looking to experiment further, feel free to swap the pumpkin puree for mashed bananas or applesauce. This will not only change the flavor profile but also add unique antioxidants and moisture. Just keep in mind that each substitution may affect the sweetness; you might want to adjust the honey or maple syrup accordingly.

Questions About Recipes

→ Can I substitute the Greek yogurt?

Yes, you can use any plain yogurt or even a dairy-free yogurt if you prefer.

→ How can I make these muffins vegan?

You can replace the eggs with flaxseed meal mixed with water and use a plant-based yogurt and milk.

→ Can I add chocolate chips?

Absolutely! Stir in a handful of dark chocolate chips for a delightful twist.

→ How do I store the muffins?

Store them in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.