Pumpkin Protein Muffins

4.96 from 23 votes

Make quick work of breakfast or snack time with these perfect-for-fall Pumpkin Protein Muffins. They have a yummy mix of nutrients and are perfect to share with the kids.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: American

Servings:

Calories: 193kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup whole-milk plain Greek yogurt
1 cup pumpkin puree
½ cup creamy almond butter
⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
3 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
⅓ cup protein powder (optional)
mini chocolate chips (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
In a large bowl, stir together the yogurt, pumpkin puree, almond butter, maple syrup, eggs, and vanilla.
Fold in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, protein powder, and chocolate chips if using.
Divide the batter among the prepared muffin pan, using about 1/4 cup in each muffin.
Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for a minute or so, then remove from pan and cool completely on a wire rack before serving.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
Feel free to add chocolate chips to the batter or stir in some blueberries.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you'd like.

Nutrition