Can I use canned pumpkin pie mix instead of puree?

It’s not ideal because pie mix already contains sugar and spices. If that’s what you have on hand, reduce the added spice blend and don’t add extra sweetener. Using pure pumpkin puree gives you more control over flavor and nutrition.

Can I make pumpkin protein muffins without protein powder?

Yes, but keep in mind the muffins won’t be as protein-dense. To keep texture balanced, you can add extra oat flour and one more egg. They’ll still be delicious, just not as high in protein.

What’s the best substitute for Greek yogurt?

Many bakers use dairy-free alternatives like coconut yogurt or almond yogurt. Just note the texture may be slightly softer. Another option is blended cottage cheese, which sneaks in extra protein while keeping muffins moist.

How long do pumpkin protein muffins last in the freezer?

Properly cooled muffins can be frozen for up to three months. Place them on a tray first, then transfer to a freezer-safe bag. When ready to eat, thaw overnight in the fridge or reheat from frozen for 30–45 seconds in the microwave.

How do I prevent dry protein muffins?

This is probably the #1 question . The trick is not to over-blend the batter and to avoid over-baking. Using whey protein powder often results in a softer crumb, while plant-based powders may need a touch more yogurt or even a tablespoon of oil for moisture.

The Best High Protein Pumpkin Muffins (Easy 30-Minute Recipe)

Description

These High-Protein Pumpkin Muffins are soft, fluffy, and bursting with cozy fall flavors, all while packing a solid protein punch. Made with pumpkin puree, Greek yogurt, oats, and protein powder, they’re a healthy grab-and-go breakfast or snack option for the season.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup Greek yogurt
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups rolled oats (blended into oat flour)
1 scoop (about 30g) vanilla whey protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup dark chocolate chips or chopped nuts (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick spray.
In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
In a separate bowl, mix oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually fold dry ingredients into the wet mixture until just combined, do not overmix.
If desired, stir in chocolate chips or nuts.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezer-Friendly: Freeze muffins individually wrapped for up to 2 months. Reheat in the microwave or oven before serving.
Customization: Swap chocolate chips for walnuts or pecans, make mini muffins for kids, or add extra protein with cottage cheese or collagen powder.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snacks, Breakfast, High-Protein Baking
Method: Baking
Cuisine: American, Healthy

Nutrition

Serving Size: 1 muffin
Calories: 135
Sugar: 6g
Sodium: 150mg
Fat: 3.5g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 8g
Cholesterol: 35mg