High Protein Pumpkin Spice Muffins

Name: High Protein Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup canned pumpkin; 1/2 cup Greek yogurt; 1/4 cup honey or maple syrup; 2 large eggs; 1 cup whole wheat flour; 1/2 cup almond flour; 1/4 cup protein powder; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp allspice; 1/4 tsp salt

Highlighted under: Nutritious Food Recipes

I absolutely love making High Protein Pumpkin Spice Muffins during the fall season. These muffins are not only packed with protein, but they also fill my kitchen with an irresistible aroma that instantly puts me in a cozy mood. With a blend of warm spices like cinnamon and nutmeg, combined with the rich flavor of pumpkin, they make for a deliciously nutritious snack or breakfast option. Plus, they freeze well, so I can enjoy them long after the season ends.

Created by

Emily

Last updated on 2026-02-02T17:02:28.719Z

When I first decided to make High Protein Pumpkin Spice Muffins, I was skeptical about how well they would hold together. To my delight, they came out perfectly moist and fluffy. I learned that adding Greek yogurt not only boosts the protein content but also keeps the muffins tender.

Experimenting with alternative flours was another game changer for me. Using almond flour alongside whole wheat flour gave the muffins a nutty flavor that pairs beautifully with the spices. I recommend letting them cool before digging in, as the flavors develop even further.

Why You'll Love These Muffins
Packed with protein to fuel your day
Perfectly spiced for that autumn feel
Great as a snack or quick breakfast on the go

The Role of Protein Powders

Incorporating protein powder into these muffins not only boosts their nutritional value but also contributes to a satisfying texture. The addition of protein helps to create a denser muffin that remains moist even after baking. I recommend using unflavored or vanilla protein powder to avoid overpowering the delicate spices of cinnamon and nutmeg. When measuring the protein powder, ensure it's leveled for accuracy, as using too much can lead to a dry outcome.

Using a plant-based protein powder is a great option if you prefer a dairy-free alternative. This can alter the texture slightly, making the muffins a bit crumblier, but the flavors will still shine through. Whether you opt for whey, casein, or plant-based, adjusting the liquid ingredients slightly may be necessary if the batter feels too thick, often just a tablespoon of milk or water can help.

Perfecting Your Muffin Texture

Mixing is crucial for achieving the perfect muffin texture. When combining wet and dry ingredients, mix until just incorporated; overmixing can lead to tough muffins. To avoid this, I recommend using a spatula instead of a whisk when combining the two mixtures. This gentle approach preserves the airiness of the batter, leading to a light and fluffy muffin that rises beautifully in the oven.

Another key to achieving a tender crumb is ensuring your ingredients are at room temperature before mixing. Cold ingredients can cause the batter to be lumpy and inhibit the rise of the muffins. Allow your eggs and Greek yogurt to sit out for about 30 minutes before starting, making a big difference in the final texture.

Ingredients

For the Muffins

1 cup canned pumpkin
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
2 large eggs
1 cup whole wheat flour
1/2 cup almond flour
1/4 cup protein powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

Mix wet ingredients

In a large mixing bowl, combine the pumpkin, Greek yogurt, honey, and eggs. Whisk until smooth.

Combine dry ingredients

In another bowl, mix together the whole wheat flour, almond flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.

Combine wet and dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fill muffin tin

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake

Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool and serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For added sweetness and a crunch, toss in some chopped nuts or dried fruit into the batter before baking.

Storage and Freezing Tips

These High Protein Pumpkin Spice Muffins freeze exceptionally well, making them a perfect make-ahead option for busy mornings or snacks. Once cooled completely, place them in an airtight container or zip-top bag, separating layers with parchment paper to prevent sticking. They can last in the freezer for up to three months. To reheat, simply warm them in the microwave for 20-30 seconds or pop them in a toaster oven until heated through.

For short-term storage, keep the muffins in an airtight container at room temperature for up to 3-4 days. If you notice any moisture building up in the container, consider placing a paper towel inside to absorb it. This helps maintain the softness of the muffins while preventing them from becoming soggy.

Serving Suggestions

These muffins stand well on their own, but for an extra treat, consider serving them with a light spread of cream cheese or nut butter. The creaminess pairs beautifully with the spiced flavor of the muffins, creating a satisfying snack or breakfast option. For a fun twist, add a sprinkle of chopped nuts or granola on top just before serving for added crunch.

If you're feeling adventurous, you can customize these muffins by adding mix-ins like dark chocolate chips or dried cranberries. Just be mindful of the additional sweetness if using chocolate. Alternate flavors, such as using cranberries for a tart contrast, can add variety and keep your servings exciting throughout the season.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, just make sure to cook and puree the pumpkin until smooth before using.

→ How do I store the muffins?

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I substitute the Greek yogurt?

Absolutely! You can use unsweetened applesauce or any non-dairy yogurt as a substitute.

→ What can I use instead of honey or maple syrup?

You can use agave syrup or coconut sugar as a sweetener substitute.