High Protein Pumpkin Spice Muffins

Name: High Protein Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cups whole wheat flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp cloves; 1/2 tsp salt; 1 cup pumpkin puree; 1/2 cup Greek yogurt; 1/4 cup honey or maple syrup; 2 large eggs; 1 tsp vanilla extract; 1/3 cup chopped walnuts or pecans (optional); 1/3 cup chocolate chips (optional)

Highlighted under: Easy Baking Recipes

I love baking, especially when fall comes around, and these High Protein Pumpkin Spice Muffins have become a staple in my kitchen. The cozy spices paired with the nutritious boost from protein-packed ingredients make these muffins not only delicious but also satisfying. They are perfect for breakfast on-the-go or a nutritious snack during the day. Each bite is moist and flavorful, combining the warmth of cinnamon and nutmeg with the sweetness of pumpkin. I’m excited to share this recipe that always garners compliments from family and friends!

Created by

Anna

Last updated on 2026-02-01T22:29:07.046Z

When I first attempted a healthier twist on muffins, I thought incorporating pumpkin and protein would result in a dry outcome. However, I was pleasantly surprised! These High Protein Pumpkin Spice Muffins are moist and packed with flavor, thanks to the ingenuity of using Greek yogurt alongside pumpkin puree.

Experimenting with spices is where the magic happened. I discovered that a touch of nutmeg and cloves elevates the typical pumpkin taste. Trust me, the aroma while they bake is divine, filling my home with warmth and inviting everyone to come indulge in something truly special!

Why You'll Love These Muffins
Packed with protein to keep you full
Perfectly spiced for a taste of fall
Moist and fluffy texture that feels indulgent

Perfecting Your Muffin Technique

To achieve that ideal moist and fluffy texture in your High Protein Pumpkin Spice Muffins, be cautious not to overmix the batter once you combine wet and dry ingredients. Overmixing can lead to denser muffins. Instead, fold gently until you no longer see dry flour; a few lumps in the batter are perfectly acceptable. This ensures the gluten in the flour doesn’t toughen up, giving you the tender crumb you're aiming for.

Utilize a rubber spatula or wooden spoon for folding. These tools provide better control than a whisk, allowing you to gently mix while keeping air in the batter. If you're adding nuts or chocolate chips, make sure to fold them in at the end to prevent them from sinking to the bottom during baking.

Ingredient Insights

The use of whole wheat flour in this recipe not only contributes to the muffins' hearty flavor but also boosts their nutritional profile with additional fiber. If you want a lighter muffin, you can substitute half of the whole wheat flour with all-purpose flour. However, be aware that this may slightly alter the flavor and texture, making it less nutty and dense.

Greek yogurt is a fantastic ingredient for providing moisture while also increasing the protein content of the muffins. If you're looking for a dairy-free version, you can swap Greek yogurt with unsweetened plant-based yogurt. Just ensure to check the consistency, as some plant-based options can be thinner and may require minor adjustments to baking time.

Ingredients

Dry Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt

Wet Ingredients

1 cup pumpkin puree
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
2 large eggs
1 tsp vanilla extract

Add-ins

1/3 cup chopped walnuts or pecans (optional)
1/3 cup chocolate chips (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

Mix Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ground ginger, cloves, and salt.

Combine Wet Ingredients

In another bowl, mix the pumpkin puree, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.

Combine and Fold

Gradually add the wet mixture to the dry ingredients, gently folding until just combined. If you're using walnuts or chocolate chips, fold them in now.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For a delicious twist, try adding in some cranberries or swapping the nuts for sunflower seeds if nut-free.

Storing and Freezing

These muffins are perfect for make-ahead breakfasts! Once cooled, you can store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Simply place the cooled muffins in a freezer-safe bag, ensuring to remove as much air as possible, and they will last for up to three months.

When you're ready to enjoy a muffin, just take one out of the freezer and let it thaw at room temperature for about an hour. For a fresh-baked experience, you can reheat it in the microwave for 15-20 seconds or pop it in a 350°F oven for 5-7 minutes.

Variations to Try

Feel free to experiment with add-ins for your muffins! Try incorporating dried cranberries or raisins for a sweet and chewy texture, or replace the walnuts with pumpkin seeds for a crunch. If you're a fan of spices, adding a pinch of cardamom or allspice can elevate the flavor profile even further, giving your muffins a unique twist.

For a chocolate lover’s version, consider mixing in dark chocolate chunks or using cocoa powder instead of a portion of the flour. This adaptation will create a delightful chocolate-pumpkin flavor that pairs beautifully with the warm spices, making for an indulgent treat.

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute all-purpose flour or gluten-free flour, but the texture may vary slightly.

→ How do I store these muffins?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these muffins?

Absolutely! These muffins freeze well. Just wrap them individually and store them in a freezer-safe bag for up to 3 months.

→ What can I substitute for Greek yogurt?

You can use unsweetened applesauce or any non-dairy yogurt as an alternative.