There’s no better way to celebrate the arrival of fall than with a batch of freshly baked Pumpkin Protein Muffins. These delightful treats aren’t your average muffin sugar bombs; they’re a fusion of warm, comforting pumpkin spice goodness and the nutritional power of protein, making them the ultimate autumnal indulgence for health-conscious foodies
It’s that time of year when I love to slip into cozy sweaters, revel in the joy of baking up something delicious, and curl up with a warm, comforting mug of something delicious. As the world outside transforms into a mesmerizing tapestry of vibrant autumn hues, and a crisp, inviting breeze dances through the air, there’s one flavor that reigns supreme: the unmistakable allure of pumpkin spice.
Today I present a recipe that transcends the ordinary — moist, tender, and actually healthy pumpkin muffins that are riddled with melty bits of chocolate. These high-protein muffins are imbued with the rich, earthy essence of pumpkin and warmed with a deliciously spicy blend of cinnamon, nutmeg, and cloves.
But there’s more to this culinary delight than meets the tongue! I’ve elevated these healthy pumpkin chocolate chip muffins by adding a hefty dose of high-quality protein and the wholesomeness of whole grains. Whether you’re a fitness enthusiast in search of a protein-packed snack or simply a lover of all things pumpkin spice, these easy protein muffins are here to enchant your senses and quell your cravings.
What’s more, they’re a cinch to whip up and use primarily pantry staples, ensuring that the flavors of fall are always within your grasp. Prepare to transform your kitchen into a realm of pumpkin spice magic, where sweet bliss meets nourishing goodness. High-protein pumpkin muffins FTW! 🎃🧁✨
- What are pumpkin protein muffins?
- What do they taste like?
- Why You’ll Love This Pumpkin Protein Muffin Recipe
- Ingredients Needed
- How To Make Pumpkin Protein Muffins
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Protein Pumpkin Muffin Nutrition
- Pricing Info
- Other Breakfast Recipes
What are pumpkin protein muffins?
These protein breakfast muffins are little bites of autumnal happiness! Imagine the coziness of fall wrapped up in a muffin. They’re moist and fluffy and taste like a warm hug from the season itself. What makes them extra special is that they’re not just about deliciousness; I’ve unlocked the secret to making these pumpkin muffins healthy.
These pumpkin greek yogurt muffins are chock-full of that pumpkin spice magic we all love – think cinnamon, nutmeg, and cloves. They’re also laced with lots of melty chocolate chips for an added sense of indulgence.
But the real kicker is the protein punch they deliver. We’re talking about a generous amount of high-quality protein tucked right in there, secretly giving your body a boost while you enjoy a tasty treat.
What do they taste like?
First, you get that warm, inviting hug from the pumpkin. It’s earthy and subtly sweet, just like a friendly pumpkin patch on a crisp fall morning.
Then the spices kick in – cinnamon, nutmeg, and a pinch of cloves. They’re like the spice fairies sprinkling autumn magic all over your taste buds. And let’s not forget about the chocolate chips. There are little bursts of melty goodness in every bite, adding a touch of sweetness to the whole affair.
Now, let’s talk texture. These healthy pumpkin yogurt muffins are ridiculously moist and tender. Each bite tastes like you’re sinking your teeth into a sinful piece of cake. You can’t taste the protein at all, but it’s there. They’re like a cozy sweater for your tongue, ready to make your chilly day a whole lot cozier! 🧁🍫🍂
Why You’ll Love This Pumpkin Protein Muffin Recipe
Wondering whether these healthy protein muffins with pumpkin spice and chocolate chips are a worthwhile baking endeavor? Well, aside from being absolutely delicious and surprisingly satisfying, they are also:
- Quick & Easy – Mix up your wet ingredients, mix up your dry ingredients, then mix them together. Scoop into muffin tins and bake. That’s all the work that stands between you and a big ol’ batch of my favorite pumpkin chocolate chip protein muffins!
- Nourishing & Filling – Between the 8 grams of protein and 4 grams of fiber per serving, these delectable pastries are satisfying enough to keep you fueled till your next meal.
- Customizable – This recipe for pumpkin spice protein muffins is a canvas for your creativity. Lean into the chocolate pairing by adding chocolate protein powder alongside the chocolate chips. Or skip the chocolate altogether in favor of chewy dried fruits or crunchy nuts alongside vanilla protein powder. Read on for more fun variations!
As promised, my pumpkin protein muffins are made with primarily pantry staples. Here’s what you’ll need:
- Whole Wheat Pastry Flour – For whole grain goodness with a tender crumb.
- Protein Powder – Feel free to use plain, vanilla, or chocolate depending on your flavor preferences!
- Baking Soda – This raising agent is what gives the muffins their loftiness. If it’s been a minute since you baked, test it out by adding a small spoonful to a bowl, and then topping it with vinegar or lemon juice. If it bubbles and fizzes, it’s good to go!
- Ground Cinnamon, Ground Ginger, Ground Nutmeg, & Ground Cloves – All the pumpkin spice classics.
- Canned Pumpkin Purée – Make sure you’re reaching for pure pumpkin, not pumpkin pie filling! The latter is filled with all kinds of preservatives and artificial ingredients, plus stabilizers and other ingredients that will throw our recipe out of whack.
- Coconut Sugar – Using a less-refined variety of sugar adds another check in the “healthy” column.
- Large Eggs – For binding the batter.
- Avocado Oil – For moisture and heart-healthy fat.
- Plain Greek Yogurt – For even more moisture, a super tender crumb, plus an added boost of protein.
- Vanilla Extract – For warmth and complexity.
- Mini Chocolate Chips – Optional, but oh-so-tasty.
Out of one of the ingredients to make these pumpkin muffins with protein powder? Not to worry. Here are some easy swaps to try:
- Whole Wheat Pastry Flour – You’re welcome to use a 50/50 blend of regular whole wheat flour and all-purpose flour. Or, simply swap in all AP flour, but note that you won’t get the same nutrient boost without the whole grains.
- Ground Cinnamon, Ground Ginger, Ground Nutmeg, & Ground Cloves – Feel free to replace them all with an equal amount of pumpkin pie spice.
- Canned Pumpkin Purée – This recipe for breakfast protein muffins will work equally well with sweet potato purée or butternut squash purée.
- Coconut Sugar – You can also use an equal amount of either light or dark brown sugar, muscovado sugar, or maple sugar.
- Large Eggs – Feel free to swap in ½ cup of liquid eggs or the vegan liquid egg substitute of your choice.
- Avocado Oil – Any neutral oil like canola or peanut oil can also be used.
- Plain Greek Yogurt – You’re welcome to use vegan Greek-style yogurt, Skyr, or sour cream instead. Just note that using sour cream (regular or dairy-free) will lower the amount of protein and increase the amount of saturated fat.
- Vanilla Extract – You can use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean. Alternatively, try another flavor extract like maple instead.
- Mini Chocolate Chips – Feel free to leave these out or swap in the mix-ins of your choice.
How To Make Pumpkin Protein Muffins
These protein powder pumpkin muffins come together in a flash. Here’s how:
Prep. Preheat your oven to 375° and line a 12-count muffin tin.
Step 1: Dry Ingredients. In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
Step 2: Wet Ingredients. In a separate bowl, whisk together pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla. Whisk until no clumps of yogurt remain.
Step 3: Mix Wet & Dry. Add the dry ingredients and stir until just combined. Fold in the mini chocolate chips (if using).
Step 4: Bake. Divide the batter evenly between 12 muffins. Sprinkle a few mini chocolate chips on each muffin, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Optional Variations & Dietary Adjustments
As much as I love this recipe for healthy pumpkin protein muffins, there’s plenty of room for you to experiment. Here are a few fun variations to consider:
- Swap Your Mix-Ins. Make a batch of pumpkin cranberry muffins by using dried cranberries instead of chocolate chips. Or, try pecan pumpkin muffins instead!
- Pumpkin Maple Muffins. Add an extra layer of fall-inspired flavor by using maple sugar instead of coconut sugar and adding a teaspoon of maple extract.
- Protein Pumpkin Bread. Don’t have a muffin tin? Simply swap in a standard loaf tin and extend the baking time as needed. Then slice your way to pumpkin protein heaven!
Here are some delightful serving suggestions to make your morning muffin experience even more enjoyable:
- Pumpkin Spice Pairing: Make your snack time a pumpkin party! Brew up a steaming pumpkin spice latte to go along with your muffins.
- Maple Drizzle: Drizzle a bit of maple syrup over your muffin for an extra touch of autumnal sweetness.
- Cream Cheese Frosting: Take your muffins to the next level of indulgence by adding a dollop of cream cheese frosting on top. The creamy, tangy frosting pairs wonderfully with the spiced pumpkin flavors.
- Nut Butter Spread: Spread almond butter or peanut butter on your muffin for a protein-packed pairing that adds a delightful nutty twist.
- Eastern Affair: Enjoy your muffins with a hot cup of chai. The warm and aromatic spices of the tea latte will complement the pumpkin spice and chocolate flavors beautifully.
Recipe Success Tips
These healthy protein pumpkin muffins are a snap to make, but I’ve learned a few tricks along the way:
- Pumpkin Perfection: Use fresh or canned pumpkin puree for that authentic pumpkin flavor. Make sure it’s pure pumpkin without added sugars, spices, or other ingredients.
- Spice It Right: Don’t be shy with the spices! Pumpkin spice is the star, so make sure your cinnamon, nutmeg, and cloves are fresh for maximum flavor.
- Protein Power: Opt for high-quality protein powder that doesn’t taste chalky. Ensure it’s well-sifted to avoid lumps in your batter.
- Room Temperature Ingredients: Allow the eggs and yogurt to come to room temperature to ensure even mixing.
- Mix with Care: When combining wet and dry ingredients, use a gentle hand. Overmixing can lead to tough muffins. It’s okay if there are a few lumps!
- Lining Matters: Use muffin liners or generously grease your muffin tin to prevent sticking.
- Perfect Portions: Use an ice cream scoop or measuring cup to ensure consistent muffin sizes, which ensures they bake evenly.
- Don’t Peek Too Soon: While it’s tempting to check on your muffins, avoid opening the oven door too early. Wait until 2-3 minutes before the suggested baking time to check.
- Cooling Time: Let the muffins cool in the pan for about 5-10 minutes before transferring them to a wire rack to finish cooling. The air circulation prevents them from getting soggy.
- Storage Savvy: Store leftover muffins in an airtight container at room temperature for a couple of days or freeze them individually for up to a month. To thaw, simply microwave for a few seconds or let them sit at room temperature.
While I can’t speak to all protein muffins out there, and I can only estimate based on the ingredients I’ve used at home, each pumpkin protein muffin should have about 8 grams of protein per serving.
Oooops! Sounds like one of three things happened:
-Either you overbaked the muffins, which caused them to dry out, ~or~
-You accidentally overmixed the batter, which caused the overdevelopment of gluten ~or~
-Your proportions were off. Make sure you use either a kitchen scale or the scoop-and-sweep method to measure your dry ingredients to avoid this mishap.
I’m sure you can, but I can’t promise how they’ll taste! I suggest making these protein muffins from scratch anyway — they’re super simple to make, and they’ll be much healthier than the boxed kind!
Protein Pumpkin Muffin Nutrition
I’m happy to report that with this simple recipe for chocolate pumpkin protein muffins with greek yogurt, you can indulge in the delightful flavors of autumn without any guilt. Each muffin clocks in at just 227 calories with a modest 9 grams of fat, striking that perfect balance. There’s enough fat to ensure they stay moist and bursting with flavor, but not so much that you need to upend your diet for the day.
But here’s the kicker: these muffins are more than just a delicious treat! Packed with 8 grams of protein, they’re your ideal post-workout pick-me-up or a satisfying snack to keep hunger at bay until your next meal. And let’s not forget the 4 grams of fiber – these muffins are like a friendly pat on the belly, keeping you comfortably full in the best possible way.
Total nutritional content per serving (including chocolate chips!!!) is:
- Calories: 227 calories
- Total Fat: 9 grams
- Protein: 8 grams
- Sodium: 191 mg
- Carbohydrates: 30 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
This is what I personally paid to make this recipe:
- 1 ¼ cups whole wheat pastry flour: $0.33
- ½ cup protein powder: $1.76
- 2 tsp cinnamon: $0.04
- 1 ½ tsp baking soda: $0.02
- ½ tsp ground ginger: $0.02
- ½ tsp ground nutmeg: $0.03
- ¼ tsp ground cloves: $0.01
- 15 oz canned pumpkin puree: $2.23
- ¾ cup coconut sugar: $0.63
- 2 large eggs: $0.90
- ¼ cup avocado oil: $0.89
- ¼ cup plain Greek yogurt: $0.25
- 2 tsp vanilla extract: $0.08
- ½ cup mini chocolate chips: $0.83
The total I paid to make this recipe was $8.02 or roughly $0.67 per muffin!
Other Breakfast Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Pumpkin Protein Muffins
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder plain, vanilla, or chocolate
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional) plus more for topping (optional)
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla. Whisk until no clumps of yogurt remain.
- Add the dry ingredients and stir until just combined. Fold in the mini chocolate chips (if using).
- Divide the batter evenly between 12 muffins. Sprinkle a few mini chocolate chips on each muffin, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!