Protein Pumpkin Muffins

Name: Protein Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups oat flour; 1/2 cup protein powder (plain or vanilla); 2 tsp pumpkin pie spice; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 & 1/2 cup pumpkin puree; 1/2 cup maple syrup; 2 large eggs; 2 tsp vanilla extract; 1/2 cup white chocolate chip plus more for topping ((optional))

Jump to Recipe

by Lily Ernst on September 27, 2025

If you’re looking for a cozy fall treat that’s both satisfying and nourishing, these Protein Pumpkin Muffins are it! Made with wholesome oat flour, a boost of protein powder, and naturally sweetened with maple syrup, they’re perfect for breakfast, post-workout fuel, or a healthy snack.

Protein pumpkin muffins on a white plate.

Table of Contents

Why you’ll love this recipe:

High in protein – thanks to protein powder and oat flour, these muffins will actually keep you full.
Wholesome ingredients – no refined sugar or white flour.
Easy to make – everything comes together by hand, no mixer required.
Cozy fall flavor – pumpkin puree + pumpkin pie spice = autumn in every bite.

If you are looking for other high-protein recipes, try my Baked Apple Fritters, Healthy Baked Oatmeal, and Greek Yogurt & Kiwifruit Tart.

Protein pumpkin muffins on a gold cooling rack.

Ingredients you’ll need:

Oat flour – gives these muffins a tender texture while adding extra fiber and protein.
Protein powder – plain or vanilla flavor (plant-based or whey both work).
Pumpkin puree – not pumpkin pie filling; just pure pumpkin.
Maple syrup – for natural sweetness and a rich flavor.
Pumpkin pie spice – warm spices that pair perfectly with pumpkin.
Eggs – help bind the muffins and add extra protein.
Baking powder & baking soda – for lift and fluffiness.
Vanilla extract – enhances the flavor and sweetness.
White chocolate chips (optional) – for little pockets of creamy sweetness.

How to make protein pumpkin muffins:

(The full written and printable recipe is further below.)

Step #1) In a large bowl, toss together the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt.

Step #2) In a medium bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract.

Step #3) Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the white chocolate chips if using.

Step #4) Divide the batter into a muffin pan lined with paper liners. Top with a few more white chocolate chips if desired. Bake at 350F for 20-25 minutes.

Substitution & Variations:

Protein powder: If you don’t have protein powder, you can replace it with an equal amount of oat flour. The muffins will still be hearty, just with slightly less protein.
Egg-free: Swap the eggs for 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water) for a vegan-friendly version.
Dairy-free: Use almond milk, oat milk, or coconut milk in place of dairy milk.
Sweetener swap: Maple syrup can be replaced with honey or agave nectar.
Mix-ins: Fold in dark chocolate chips, dried cranberries, or chopped pecans instead of (or in addition to) white chocolate chips.

Two protein pumpkin muffins stacked with a plate of muffins in the background.

Storing & freezing instructions:

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Refrigerate up to 1 week.
Freezer: Freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds before enjoying.

If you’ve tried this Protein Pumpkin Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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