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

Protein Pumpkin Muffins are soft, high-protein, and packed with cozy fall flavor. Made right in the blender with oats, pumpkin puree, Greek yogurt, and protein powder, these muffins are a quick and healthy breakfast or snack that taste like dessert. Each one has about 7g of protein and just 122 calories, making them perfect for post-workout fuel or guilt-free snacking.

Equipment Needed

High-speed blender or food processor (to blend oats into flour)
12-count muffin tin
Silicone or paper muffin liners
Mixing bowl and spatula (for folding chocolate chips)
Cooling rack
Toothpick (for doneness testing)

Ingredients

Scale

1 cup old fashioned rolled oats (100 grams)
1 cup pumpkin puree (244 grams)
1 cup Greek yogurt (227 grams – preferably nonfat or low-fat)
2 large eggs
½ packed cup vanilla flavored protein powder (about 50–60 grams)
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
½ cup dark chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with silicone or paper liners and lightly grease if needed.
Add the oats to a high-speed blender or food processor and blend for about 20 seconds until a fine flour forms.
Add pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Blend again until fully combined, being careful not to overmix.
Stir in about ⅓ cup of chocolate chips by hand using a spatula.
Distribute the batter evenly into the muffin liners, filling each about ¾ full.
Sprinkle the remaining chocolate chips over the top of each muffin for a bakery-style finish.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Allow to cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling before serving.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze: Freeze for up to 3 months. Reheat in the microwave for 20–30 seconds or thaw overnight in the fridge.
Tip: Both whey and plant-based protein powders work for this recipe. Vanilla-flavored protein enhances the sweetness and complements the pumpkin spice.
Pro Trick: For prettier muffins, reserve some chocolate chips to sprinkle on top before baking.
Related Recipe: Check out our Blueberry Protein Muffins for another delicious, high-protein muffin option.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 122
Sugar: 5g
Sodium: 115mg
Fat: 6g
Saturated Fat: 2.8g
Unsaturated Fat: 3.2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 7g
Cholesterol: 46mg