Description

These Pumpkin Protein Muffins are moist, spiced, and nourishing—made with whole wheat flour, Greek yogurt, protein powder, and honey. They’re high in protein and fiber, naturally sweetened, and perfect for breakfast, snacks, or post-workout fuel. Cozy fall flavor meets wholesome nutrition in every bite.

Ingredients

Scale

1.5 cups (180 g) whole wheat flour
½ cup (40 g) vanilla protein powder
1.5 tbsp (12 g) pumpkin pie spice
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
15 oz (425 g) canned pumpkin
¼ cup (60 ml) milk (or almond/oat milk)
½ cup (120 g) Greek yogurt
¼ cup (60 ml) avocado oil
½ cup (120 ml) honey
1 tsp (5 ml) vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease or line 9 muffin tins.
Whisk flour, protein powder, pumpkin pie spice, baking soda, and salt in a bowl.
In another bowl, combine pumpkin, milk, yogurt, oil, honey, and vanilla until smooth.
Fold wet into dry gently until just combined. Do not overmix.
Divide batter evenly among 9 tins, filling to the top.
Bake 30–35 minutes, until a toothpick comes out clean.
Cool 10 minutes in pan, then transfer to a rack to finish cooling.

Notes

If using sweetened protein powder, reduce honey slightly.

Batter will be thick—this is normal for whole wheat muffins.

For add-ins, try walnuts, pecans, or dark chocolate chips.

Swap with gluten-free flour blend for a GF version.

Freeze individually wrapped muffins up to 3 months.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Breakfast / Snacks / Baked Goods
Method: Baking
Cuisine: American