Pumpkin Protein Muffins

Kid-friendly pumpkin protein muffins that are light, fluffy and moist! The perfect quick and healthy fall breakfast that your family will love! Gluten free, dairy free and easy to make vegan.

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• Why This Recipe Works
• Ingredients You Need for This Recipe
• How to Make This Recipe
• Expert Tips
• Recipe FAQs
• Related Recipes
• Pumpkin Protein Muffins

When fall hits I'm so ready to take advantage of all the pumpkin treats! It's been a mission around here to make some healthy pumpkin desserts so you're definitely going to want to try healthy pumpkin cheesecake and healthy pumpkin pie when you're not making these pumpkin protein muffins.

As if you couldn't get enough, pumpkin for breakfast is also a thing with these overnight oats! Or if you're here because muffins are your thing, be sure to check out all of the delicious muffin recipes here including protein blueberry muffins!

Why This Recipe Works

• Perfect make ahead snack that freezes well. You can bake a double batch and have easy breakfast or snacks on hand.
• Pumpkin protein muffins have the perfect amount of sweetness from maple syrup an a bit of chocolate. Made with no refined sugar making them a healthier breakfast choice for your family.
• Added protein gives your family a little extra protein boost in this healthy muffin.
• Dairy free and gluten free as written and easy to make vegan with a few simple swaps. Check out my almond flour banana muffins if you are looking for a paleo or low carb version (just swap banana for pumpkin.)
• Pumpkin protein muffins are quick to prep and bake! Only 5 minutes to throw together and 15 to bake.

Ingredients You Need for This Recipe

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Canned Pumpkin Puree: This is by far the easiest kind of pumpkin to use for this recipe. You can generally find canned pumpkin in the fall seasonal section or the canned vegetables section of your grocer.
• Eggs: To make this recipe vegan you can swap eggs for unsweetened applesauce or flax eggs.
• Mix-ins: Mini chocolate chips are my favorite but chopped almonds, pecans or walnuts would be a great addition also.
• Protein: I used vegan vanilla plant protein but you can also swap for whey. Alternatively, you can add in some Greek Yogurt if you do not want to use protein powder.

How to Make This Recipe

This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

1. Begin by whisking together the dry ingredients in a large bowl.
2. In a separate bowl, mix together wet ingredients until the mixture resembles a creamy pumpkin pie texture.
3. Combine wet with dry ingredients and fold in any mix-ins and stir until just moistened.
4. Use a standard sized cookie scoop to measure out 12 muffins. Bake at 425F for 5 minutes and 350F for 10-15 minutes or until a toothpick comes out clean.

Expert Tips

• Storage: Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
• Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
• Allow pumpkin protein muffins to cool completely before peeling muffin liners.
• If you want to make these in one bowl using just a blender, check out a recipe I made for What Moms Love and just swap bananas for pumpkin.

Recipe FAQs

Related Recipes

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