First Pumpkin Protein Muffins of the Season 🎃
This recipe was created before I started documenting my recipes online, so there isn't a photo or video for it yet. But I've made it, loved it, and wanted to share it with you anyway. 🤎
Soft, warmly spiced, protein-packed, and officially your sign that pumpkin season has arrived.
I don't care what the calendar says.
The second that first can of pumpkin hits the counter, I'm ready.
These muffins are soft, lightly sweet, full of pumpkin spice, and have enough protein to make them more than just a grab-and-go treat. They're perfect with your morning coffee, packed into a lunchbox, or warmed up for an afternoon snack.
And yes—you can absolutely make them from scratch.
Ingredients
Pumpkin Muffins
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1/2 cup gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
Optional Add-Ins
- Mini chocolate chips
- Chopped pecans
- Pumpkin seeds
- Cinnamon sugar topping
Make It
- Preheat your oven to 350°F and line a 12-cup muffin pan.
- In a large bowl, whisk together the pumpkin, eggs, Greek yogurt, maple syrup, melted butter, and vanilla.
- In a separate bowl, combine the almond flour, protein powder, gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and gently stir until just combined.
- Fold in chocolate chips or pecans if you're using them.
- Divide the batter between the muffin cups.
- Sprinkle with pumpkin seeds or a little cinnamon sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let them cool for a few minutes before transferring them to a cooling rack.
The Pumpkin Spice Test: If you aren't tempted to eat one while they're still warm from the oven… I don't know what to tell you.
My Gym Girlies 💪
These aren't meant to replace a balanced meal, but they're a really easy way to make your snacks a little more substantial.
The Greek yogurt, eggs, and protein powder give these muffins a protein boost while the pumpkin brings some fiber and nutrients along with that classic fall flavor.
Want even more protein? Have one with Greek yogurt on the side, pair it with a protein-rich breakfast, or add a little extra protein powder to the batter if your particular powder works well in baked goods.
And if you're meal prepping, freeze them individually and pull one out whenever you need an easy snack. Pumpkin spice season doesn't have to mean abandoning your goals. 🎃
My From-Scratch Girlies 🌿
This recipe gets even better when you make a few pieces yourself.
Made your own pumpkin purée? Use it. Have homemade yogurt in the fridge? Absolutely. Local maple syrup? Pour it in. Homemade pumpkin pie spice? Even better.
And if you grew your own pie pumpkins this year, this is a perfect way to use some of that harvest. You can roast the pumpkin, purée it, freeze it in portions, and pull it out all fall long for muffins, breads, pancakes, soups, and pies.
That's one of my favorite parts of seasonal cooking—preserving a little bit of summer so you can enjoy it when the leaves start changing.
For Both Girlies 🎃💪🌿
This is where I think pumpkin season gets really fun.
You can be excited about protein and building a strong body… while also being the girl who wants to bake something warm from scratch while the house smells like cinnamon.
You can meal prep your muffins on Sunday. You can make your own pumpkin purée. You can track your protein. You can still put whipped cream in your coffee.
You don't have to choose between wellness and cozy. Sometimes wellness looks like hitting your protein goal. Sometimes it looks like slowing down long enough to eat a warm pumpkin muffin with your coffee. And sometimes it's both.