Breakfast Snack

Pumpkin Protein Muffins

Nutritional Analysis

Serving size: 1 Muffin 12 servings per recipe

  • 176


  • 7g


  • 5g


  • 25g


  • 13g


  • 2g


How much protein do I need?


  • 1¼ cups gluten-free flour (all-purpose flour works, too!)
  • ½ cup whey protein powder (vanilla or unflavored)
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar (may sub coconut sugar)
  • 2 whole eggs
  • ¼ cup olive oil or avocado oil
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Raw green pepitas (pumpkin seeds), coarsely chopped (optional)


*If you don’t have pumpkin pie spice, you can make your own. To do so, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves.

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.


Step 1

Preheat the oven to 375℉. Mist the cups of a standard 12-cup muffin tin with cooking spray.

Step 2

In a large bowl, combine flour, protein powder, pumpkin pie spice, baking soda, and salt. Toss to combine.

Step 3

In another bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup, and vanilla; mix well. Pour the wet ingredients into the dry ingredients and mix until well incorporated.

Step 4

Divide the batter among the 12 cups in the muffin tin (about ¼ cup batter into each muffin cup). Smooth the batter slightly in each muffin cup with the back of a spoon or with a rubber spatula. Sprinkle chopped pepitas over the batter.

Step 5

Bake for 18 to 20 minutes. Remove from the oven and let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely.

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