Pumpkin Protein Muffins are easy to make, moist and delicious. These gluten free muffins make the perfect breakfast, snack or dessert!
Why you'll love these Pumpkin Protein Muffins:
Each muffin has 7 grams of protein!
Super easy to make - This recipe requires simple ingredients and only one bowl!
Meal prep this recipe - You can keep these muffins in your freezer to enjoy for weeks. Toss one into the microwave for a freshly baked muffin every single day!
So moist and fluffy - These muffins have a wonderful texture. They're not soggy or spongy like some almond flour muffins can be.
Lower in sugar - Each muffin has only 6 grams of sugar!
- pumpkin purée - Not pumpkin pie mix!
- eggs at room temperature
- coconut sugar - You can substitute cane sugar.
- vanilla extract
- almond flour
- vanilla whey protein powder
- baking soda
- baking powder (gluten free)
- pumpkin pie spice
- dark chocolate chips
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Is pumpkin purée the same as canned pumpkin?
Yes, canned pumpkin and pumpkin purée are the same thing. Pumpkin pie filling is not the same. I do not suggest using pumpkin pie filling in this recipe. Pumpkin pie filling typically includes added sugar and spices.
Vanilla protein powder recommendations:
To make these pumpkin muffins, I used vanilla whey protein powder. You can buy this specific brand at Whole Foods or from Amazon.
I haven't tried making this recipe with plant based vanilla protein. I believe the protein would change the texture of the muffins. Plant based protein requires more liquid which throws off the ratio of ingredients.
Use protein powder that you enjoy the taste of!
How to make pumpkin protein muffins:
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
Then, add the pumpkin purée, eggs, coconut sugar and vanilla extract into a bowl and whisk.
- Next, add in the almond flour, protein powder, baking soda, baking powder, pumpkin pie spice and salt.
- Combine with a rubber spatula.
- When the almond flour is almost all mixed in, fold in the chocolate chips.
- Spoon the batter into the liners with a large cookie scoop.
- Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.
- Allow the muffins to cool in the muffin pan for 5 minutes.
- Then, transfer them to a cooling rack to cool completely.
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't substitute another flour in place of almond flour. Because all flours have different textures, I don't recommend substituting one flour for another.
Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
Don’t over bake the muffins or they will be dry. Remove them from the oven between 20-25 minutes. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out pretty much clean, they are done.
My number one tip is to make sure that you enjoy the taste of the protein powder you use. Do not use a protein powder you don't like in this recipe. Chances are, you won't like the muffins either.
These pumpkin muffins contain 7 grams of protein!
You can use ½ cup extra of almond flour in place of the protein powder.
Recipe variations/mix ins:
Use dark chocolate chips, milk chocolate chips, sugar free chocolate chips, a chopped chocolate bar or white chocolate chips.
Any variety of chopped nuts works great in this recipe. I love pecans and walnuts!
Storage and freezing directions:
Store them in an airtight container at room temperature and enjoy within 2 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep them in the freezer for up to 3 months.
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Pumpkin Protein Muffins
- 1 cup pumpkin purée - Not pumpkin pie mix!
- 2 eggs at room temperature
- ⅓ cup coconut sugar - You can substitute cane sugar.
- ½ teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup vanilla whey protein powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten free)
- 1 pinch salt
- 1 teaspoon pumpkin pie spice
- ⅓ cup dark chocolate chips
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- Then, add the pumpkin purée, eggs, coconut sugar and vanilla extract into a bowl and whisk.
- Next, add in the almond flour, protein powder, baking soda, baking powder, pumpkin pie spice and salt. Combine with a rubber spatula. When the almond flour is almost all mixed in, fold in the chocolate chips. Don't over mix the batter. Mix until just combined.
- Spoon the batter into the liners with a large cookie scoop. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.