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Healthy Pumpkin Protein Muffins: Easy 30-Minute Recipe

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Soft, moist, and packed with protein, these healthy pumpkin protein muffins with Greek yogurt are the perfect grab-and-go breakfast or snack. Made with simple ingredients, they are ready in just 30 minutes and taste like a real treat, not a health food compromise.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2% recommended)
  • 1 scoop (about 30g) vanilla or unflavored protein powder (whey or plant-based blend)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) maple syrup (or honey, agave, or monk fruit syrup)
  • 3 tablespoons (42g) coconut oil or unsalted butter, melted and cooled
  • ½ cup (56g) almond flour
  • 1 cup (100g) rolled oats, ground into oat flour (or store-bought oat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional mix-ins: ⅓ cup dark chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick spray.
  2. If using rolled oats, place 1 cup in a blender or food processor and pulse for 20-30 seconds until a fine flour forms. Set aside.
  3. In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and melted coconut oil (or butter) until smooth and glossy.
  4. In a separate medium bowl, whisk together oat flour, almond flour, protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no clumps remain.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). If using mix-ins, fold them in now. Do not overmix.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Batter will be thick.
  7. Bake on the middle rack for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Check your protein powder’s moisture absorption; if batter is too thick, add a tablespoon of milk or water. Room temperature ingredients help ensure even mixing. Let muffins cool completely before storing to prevent sogginess. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: healthy pumpkin muffins, protein muffins, Greek yogurt muffins, easy pumpkin recipe, 30-minute muffins, gluten-free muffins, fall baking

Find it online: https://spoonmira.com/healthy-pumpkin-protein-muffins-easy-30-minute-recipe/