Glow with Sarah Lunn

Connect With Me!

Sarah’s Blog, Yummier

Protein Pumpkin Muffin Recipe

Hey there, fellow fall lovers! 🍂 As the weather cools and the cozy sweaters come out, I’m all about combining my favorite seasonal flavors with a little extra fuel to power my day. My hockey-playing daughter Bella inspired this recipe as she loves muffins and baked goods, but regular muffins just have way too many carbs and hardly any protein so she can maintain her muscle and stay lean on the ice (same goes for me, but not on the ice, just working on the lean part 😊 ).

Enter these Pumpkin Protein Muffins—packed with fall spices, rich pumpkin, and a healthy boost of protein! Whether you’re hitting the gym, taking a crisp morning hike, or just need a post-workout snack that tastes like fall in every bite, these muffins are the perfect go-to & should be part of every week’s meal prep this fall. I love that I can pair them up with some breakfast chicken sausage links or Turkey Bacon and they are ready to go for breakfasts throughout the week. They’re moist and delicious, and give you that autumn vibe with a side of gains. Ready to bake? Let’s dive in! 🎃💪

Sarah Lynn 💖

Affiliate

These are the tools I used to make this recipe effortless and enjoyable. You can find them here:

Disclosure: These are affiliate links, which means I earn a small commission at no extra cost to you if you make a purchase. Thank you for supporting my work!

Protein Pumpkin Muffins

Sarah Lynn

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 14 muffins

Calories 140 kcal

Equipment

Measuring spoons
Measuring cups
Spatula
Ceramic batter bowl
2 Standard muffin pans
Toothpicks

Ingredients

3/4 cup whole wheat flour (or vegan, gluten-free protein powder)
1 cup Dymatize Vanilla Protein Powder
1 tbs pumpkin pie spice
2 tsp cinnamon
2 tsp baking powder
1/2 tsp fine sea salt
15 oz pumpkin puree (can use 1½ cups fresh, well-drained puree)
1/4 cup salted butter, melted (or coconut oil/applesauce/vegan butter)
1/4 cup + 6 tsp Splenda brown sugar, packed (or coconut sugar/vegan brown sugar substitute)
1/2 cup Splenda (or monk fruit sweetener/stevia)
1/4 cup sugar (or granulated coconut sugar)
2 eggs (or sub vegan liquid egg)
1 tsp pure vanilla extract

Instructions

Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin and 2 additional cups in a second tin; set aside.
In a small bowl, mix together the flour, protein powder, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set aside.
In a large bowl, whisk together the pumpkin puree and melted butter (or chosen substitute) until smooth.
Add the Splenda brown sugar, Splenda, and sugar (or vegan sweetener alternatives), whisking until combined and lump-free.
Stir in the eggs (or flax eggs) and vanilla extract until well incorporated.
Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Spoon about ¼ cup of batter into each muffin tin well and smooth the top.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Homemade Pumpkin Pie Spice: Combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice to make 1 TBS of pumpkin pie spice.
Butter Options: Use salted butter for the original recipe, or swap for coconut oil, applesauce, or vegan butter for vegan options.
Flour Tips: Whole wheat flour works great, but gluten-free all-purpose flour or almond flour ensures the recipe is gluten-free.

Keyword protein pumpkin muffins