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Overhead shot of pumpkin muffins with pumpkin seeds on a rustic wooden board
BreakfastVegetarian

Pumpkin Protein Muffins

Moist pumpkin protein muffins made with Greek yogurt and protein powder. Meal-prep friendly and naturally sweetened.

225mcg Vitamin A6.3g Protein98mg Calcium1.2g Fiber
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Prep15 min
Cook22 min
Calories94 kcal
Serves12

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-25

Ingredients

12 servings

Instructions

6 steps · about 37 minutes total

  1. Heat the oven

    Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners or use silicone liners.

  2. Whisk the wet ingredients

    In a large bowl, whisk the pumpkin puree, Greek yogurt, maple syrup and eggs until smooth.

  3. Combine the dry ingredients

    In a separate bowl, stir together the oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

  4. Fold, don't overmix

    Fold the dry mix into the wet until just combined — stop as soon as the flour disappears. Overmixing makes dense muffins. Fold in the chocolate chips or walnuts now if using.

  5. Fill and bake

    Divide the batter evenly among the 12 cups, about 3/4 full. Bake 20–22 minutes, until a toothpick inserted in the center comes out clean.

  6. Cool

    Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.

Why this helps

A make-ahead fall breakfast

These muffins fold canned pumpkin puree, Greek yogurt and protein powder into spiced oat-flour batter and bake into grab-and-go breakfasts. Per the USDA FoodData Central ingredient calculation, one muffin lands at about 94 kcal with 6.3g protein and 225mcg vitamin A — they freeze well, so a Sunday batch covers the week.

All about ProteinAll about CalciumAll about Fiber

Nutrition facts

per serving · % DV
  • Calories 94 kcal5%
  • Protein 6.3g13%
  • Total Carbohydrate 13g5%
  • Dietary Fiber 1.2g4%
  • Total Sugars 5.2g10%
  • Total Fat 1.8g2%
  • Sodium 168mg7%

Vitamins & minerals

  • Iron 0.9mg5%
  • Calcium 98mg8%
  • Magnesium 31mg7%
  • Potassium 156mg3%
  • Vitamin C 2.7mg3%
  • Vitamin A 225mcg25%
  • Folate 22mcg6%
  • Omega-3 0g0%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 12).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

How much protein per muffin?
About 6.3 grams per muffin, calculated from USDA FoodData Central ingredient data — the exact amount depends on your protein powder brand and scoop size.
Can I make these vegan?
Yes. Swap the eggs for two flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5 minutes), use plant-based yogurt and protein powder, and replace maple syrup with date syrup or another liquid sweetener.
Why are my muffins gummy?
Usually overmixing or too much wet ingredient. Measure pumpkin puree by weight if you can (about 240g), and stop mixing as soon as the flour disappears.
Do they taste like protein powder?
Not if you use a clean, unflavored or lightly vanilla powder. The pumpkin and spices mask any chalkiness. Avoid strongly flavored powders (chocolate, cookies-and-cream) unless you want that profile.
Can I use almond flour instead of oat flour?
You can, but the texture shifts — almond flour makes them more tender and crumbly, less springy. Reduce the baking powder slightly (to 3/4 tsp) and add an extra tablespoon of oat flour or tapioca starch for structure.
How should I store them?
Room temperature for two days, fridge for five, freezer for three months. Freeze individually on a tray, then bag them — microwave 20–30 seconds straight from the freezer.

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