Description

Moist, high-protein muffins made with real pumpkin puree and whey isolate that are ready in under 30 minutes. Perfect for a healthy, fueling breakfast or post-workout snack.

Ingredients

Scale

1 cup (240g) pure pumpkin puree
1/2 cup (120g) plain Greek yogurt (full fat or 2%)
1 scoop (approx. 30g) vanilla whey protein isolate
1/2 cup (60g) almond flour
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1.5 tsp pumpkin pie spice
1/2 tsp cinnamon
2–3 tbsp maple syrup or honey
1/4 cup (30g) chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, and cinnamon.
In a separate bowl, whisk eggs until smooth. Add pumpkin puree, Greek yogurt, maple syrup, and vanilla extract (if using). Whisk until uniform.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
Fold in chopped nuts if using.
Divide batter evenly among 12 muffin cups, filling them about 3/4 full.
Bake for 18-20 minutes until tops are golden brown and a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is not watery; drain if necessary. Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. These freeze well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 7
Sodium: 150
Fat: 9
Saturated Fat: 2
Carbohydrates: 13
Fiber: 3.5
Protein: 13

Keywords: pumpkin protein muffins, healthy breakfast, high protein muffins, gluten-free muffins, meal prep, 30-minute recipes, whey protein recipes