If you want something that tastes like fall but still helps you hit your protein goals, make these pumpkin protein muffins with me.

Watch the recipeSamantha Novak

Samantha Novak

Pumpkin Protein Muffins

Soft pumpkin spice muffins packed with protein from Greek yogurt and protein powder — a cozy fall breakfast or snack that still hits your macros.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Ingredients Method Notes

Ingredients

  

• 1 cup* pureed pumpkin
• 1/2 cup* Greek yogurt for extra protein and moisture
• 1/3 cup* maple syrup for sweetness
• 2* eggs
• 1 tsp* vanilla extract
• 1 cup* almond flour
• 1/4 cup* coconut flour
• 1/2 cup* vanilla protein powder
• 1 tbsp* pumpkin pie spice
• 1/2 tsp* baking soda
• 1/2 tsp* baking powder
• 1/4 tsp* salt

Method

 

1. Start with the wet ingredients: mix pureed pumpkin, Greek yogurt, maple syrup, eggs, and vanilla together until nice and smooth.
2. For the dry ingredients, combine almond flour, coconut flour, vanilla protein powder, pumpkin pie spice, baking soda, baking powder, and a little bit of salt, and give it all a good mix so it combines evenly.
3. Gently fold it together until you have a thick pumpkin batter.
4. Let the batter sit for about a minute or two before pouring it out, since the coconut flour absorbs a lot of liquid.
5. Divide the batter between 12 muffin cups, filling each about 3/4 of the way full.
6. Bake at 350 for 20 to 25 minutes.
7. Store them in the fridge for up to five days or freeze some for later.

Notes

Amounts marked * are estimates based on the video.

Servings and times are estimates based on the video.

Mixing the Batter

I am starting with the wet ingredients using:

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• pureed pumpkin
• Greek yogurt for extra protein and moisture
• maple syrup for sweetness
• eggs and vanilla

Mix that all together until nice and smooth.

For the dry ingredients, I used:

• almond flour
• coconut flour
• vanilla protein powder
• pumpkin pie spice
• baking soda and baking powder
• and a little bit of salt

Give that all a good mix, so it combines everything evenly. Gently fold it together until you have a thick pumpkin batter.

Baking and Storing

Then divide the batter between 12 muffin cups, filling each about 3/4 of the way full. Bake them at 350 for 20 to 25 minutes. Store them in the fridge for up to five days or freeze some for later.

And look at these soft pumpkin spice protein-packed muffins that are perfect for an easy fall breakfast or snack. And of course, I had to taste test one. So good.