Protein-packed, super moist, and delicious! These Pumpkin Protein Muffins are the perfect mid-afternoon or pre-workout snack to energize you and satisfy that sweet tooth! Gluten-free, refined sugar-free, and refined flour free!

I am obsessed with creating baked goods that are healthy but still delicious! It’s a perfect way to get my kids to eat better without them even knowing it. Sneaky mom’s trick! These Pumpkin Protein Muffins are a fantastic solution. The kids loved them, and they had no idea they were packed with protein, fiber, and vitamin C!

Another healthy recipe we love are these Black Bean Avocado Brownies.

Back to these incredible muffins. Pumpkin puree, greek yogurt, eggs, protein powder, almond flour, and maple syrup, for a little sweetness round out the batter for these muffins. Fold in some mini chocolate chips and bake them up and they are the perfect mid-afternoon pick me up or pre-workout snack. I also love these in the morning with my coffee with a spread of almond butter. So good!!

How much protein is in Pumpkin Protein Muffins?

These muffins pack about 11 grams of protein per muffin! Where does the protein come from?

• Greek yogurt
• Protein powder – I used plant based chocolate protein powder
• Eggs
• Almond flour

How great is that? They also only have 77 calories per muffin, plus fiber, vitamin C, calcium, and healthy fat. These really are incredible muffins. Perfect for fall and really any time of year!

How to make these Healthy Pumpkin Protein Muffins

• Add the wet ingredients (pumpkin puree, greek yogurt, eggs, vanilla, maple syrup) to a high-speed blender or food processor and blend.
• Add in the dry ingredients (almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, salt) and blend some more to combine into a smooth muffin batter.
• Pour the batter into a medium-sized mixing bowl, and fold in the chocolate chips.
• Divide the batter between 12 lined muffin cups, and bake in a 350 degree F oven for 30-35 minutes, until the tops are nice and golden brown and firm. I like to use an ice cream scoop to pour the batter so it is divided evenly.
• Remove, let cool for at least 25-30 minutes and serve with some almond butter. These muffins will be very soft on the inside after they bake, which is why they need the cooling time. This will allow the center to condense and get nice and firm and fluffy but still moist and delicious.

So simple, but super delicious!!!!

How to store these muffins

You can easily store these in an airtight container and keep in a cool, dry place (aka back of kitchen counter or pantry) for up to 4 days, although they didn’t last that long in my house. My husband and kids ate all of them in 2 days, haha! Great recipe for meal-prep too!

I hope you try this recipe! If you do, please leave a comment and rating below.

Healthy Pumpkin Protein Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Protein-packed, super moist, and delicious! These Pumpkin Protein Muffins are the perfect mid-afternoon or pre-workout snack to energize you and satisfy that sweet tooth! Gluten-free, refined sugar-free, and refined flour free!

Print

Ingredients

• 1 cup pumpkin puree
• 1 cup greek yogurt
• 2 large eggs, lightly whisked
• 1 tablespoon maple syrup plus 1 teaspoon
• 1 teaspoon vanilla extract
• 1 1/2 cups blanched almond flour
• 1 1/2 scoops protein powder - I used chocolate, plant based protein powder but you can also use vanilla flavored
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F and line a 12-cup muffin pan with muffin liners and lightly spray them with cooking spray.
2. Add all of the pumpkin puree, greek yogurt, eggs, maple syrup, and vanilla to high-speed blender and pulse to combine.
3. Add the almond flour, protien powder, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt and pulse until a smooth batter forms.
4. Pour the muffin batter into a medium-sized mixing bowl and fold 2/3 cup of the chocolate chips – I used mini chocolate chips.
5. Evenly divide the batter between the muffin cups, filling each about ¾ full. Top each with the remaining chocolate chips.
6. Bake in the middle rack of your preheated oven for 30-35 minutes, until the tops are nice and golden brown.
7. Remove from the oven, let cool for at least 25 minutes, and enjoy!
   

Notes

• Cool for at least 25-30 minutes and serve with some almond butter. These muffins will be very soft on the inside after they bake, which is why they need the cooling time. This will allow the center to condense and get nice and firm and fluffy but still moist and delicious.
• These muffins can be stored for up to 4 days in an airtight container.
• For even size muffins use an ice cream scoop to fill the muffin cups with the batter.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 77 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 33mg Sodium: 169mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 11g