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: 2 cups whole wheat flour; 1 cup protein powder (vanilla or unflavored); 1 cup brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon cloves; 1/4 teaspoon salt; 1 cup canned pumpkin puree; 1/2 cup unsweetened applesauce; 1/2 cup almond milk (or any milk of choice); 1 large egg; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Recipes

I love how these High Protein Pumpkin Spice Muffins perfectly blend the flavors of fall with a nutritious twist. The fragrant spices and pumpkin puree create a comforting treat that feels indulgent while being packed with protein. We often enjoy these muffins as a quick breakfast option or a post-workout snack. It's amazing how easy they are to prepare, and they keep well for several days, allowing us to enjoy a taste of autumn anytime we crave it.

Created by

Anna

Last updated on 2026-02-01T22:33:10.219Z

When I first made these muffins, I was amazed by how moist and flavorful they turned out. The use of protein powder not only boosts the nutrition but also helps create a delightful texture that I wasn't expecting. I chose to use a blend of spices, including nutmeg and clove, alongside classic cinnamon, to enhance the pumpkin flavor even further.

A tip I discovered is to let the batter sit for a few minutes before scooping it into the muffin tins. This allows the flavors to meld beautifully and ensures a delightful rise, making them fluffy and bakery-style. Trust me, it maximizes the taste experience!

Why You'll Love These Muffins
Packed with protein to fuel your day
Rich pumpkin flavor complemented by warm spices
Perfect for breakfast, snacks, or dessert
Easy to make and can be stored for days

The Role of Pumpkin Puree

Pumpkin puree is the star ingredient in these muffins, providing moisture and enhancing the flavor. When selecting your pumpkin puree, opt for 100% pure pumpkin, avoiding pumpkin pie filling, which contains added sugars and spices. This allows you to control the sweetness and spice level in your muffins more effectively.

In addition to flavor, pumpkin puree contributes to the muffins' beautiful, rich color. It also adds nutritional benefits, such as fiber and vitamins A and C, making these muffins not just delicious but also good for you. If you don’t have pumpkin on hand, you can substitute with unsweetened squash puree or even mashed bananas for a unique twist.

Perfecting Your Muffin Texture

Achieving that perfect muffin texture involves a careful balance between wet and dry ingredients. Be sure to fold the dry ingredients gently into the wet mixture to avoid overmixing, which can lead to dense muffins. The goal is to combine until just incorporated—you should still see a few lumps in the batter, which will bake out during cooking.

For an additional moisture boost, you might consider adding a tablespoon of Greek yogurt to the wet ingredients. This can enhance the protein content even further while also ensuring your muffins stay soft and tender after baking.

Storage and Serving Suggestions

Once baked and cooled, these muffins can be stored in an airtight container at room temperature for up to five days. For longer storage, consider freezing them individually. Just wrap each muffin in plastic wrap and place them in a resealable freezer bag. They can be easily reheated in the microwave for a quick snack or breakfast on the go.

Serving these muffins warm enhances their flavors significantly. I like to pair them with a drizzle of honey or a spread of almond butter. You could also experiment by adding nuts or chocolate chips to the batter before baking for a delightful variation.

Ingredients

Gather these ingredients to create delicious High Protein Pumpkin Spice Muffins:

Dry Ingredients

2 cups whole wheat flour
1 cup protein powder (vanilla or unflavored)
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon salt

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup almond milk (or any milk of choice)
1 large egg
1 teaspoon vanilla extract

Mix the wet and dry ingredients together well, being careful not to overmix. Now you are ready for the next step!

Instructions

Follow these steps to bake your muffins perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, applesauce, almond milk, egg, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, mix the whole wheat flour, protein powder, brown sugar, baking powder, baking soda, spices, and salt until well combined.

Combine Mixtures

Gradually fold the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix.

Fill Muffin Tins

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake Muffins

Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Now that you've baked your muffins, enjoy them fresh or store them for later!

Pro Tips

For added moisture, you can substitute half of the applesauce with Greek yogurt. Additionally, feel free to add in some nuts or chocolate chips for extra texture and flavor.

Ingredient Substitutions

If you’re looking to lower the sugar content, you can substitute brown sugar with a natural sweetener such as coconut sugar or monk fruit sweetener, using about three-quarters the amount called for. This keeps that rich flavor intact while reducing overall calories.

For a dairy-free option, simply use plant-based protein powder and any milk alternative you prefer. Oat milk or soy milk works especially well in muffins and can add a creamier texture.

Common Troubleshooting Tips

One common issue is muffins that sink in the middle after baking. This often occurs due to overmixing or not allowing the muffins to bake long enough. Always check for doneness with a toothpick; if it comes out wet, give them an additional couple of minutes in the oven.

Another potential problem can be muffins that are too dry. To remedy this, ensure your measurements are accurate, especially when it comes to flour, which can vary in density. Spoon and level your flour into the measuring cup instead of scooping directly from the bag.

Scaling the Recipe Up or Down

Scaling this recipe is straightforward. Simply double or half the ingredients as needed. If you’re baking a larger batch, keep an eye on baking time; larger muffin batches may require an additional few minutes in the oven, while mini muffins will bake faster.

If you want to try other flavor variations while scaling, you could swap out some of the pumpkin for mashed sweet potatoes or use different spices like cardamom for a unique twist that resonates with fall flavor profiles.

Questions About Recipes

→ Can I make these muffins vegan?

Yes! You can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based milk.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.

→ Can I freeze the muffins?

Absolutely! Once cooled, wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

→ What can I use instead of protein powder?

You can replace the protein powder with additional flour, though the muffins will be lower in protein as a result.