These high-protein pumpkin muffins are soft, moist, and warmly spiced, making them perfect for cozy mornings or nourishing snacks. Pumpkin puree adds natural moisture and fall flavor, while almond butter, yogurt, and eggs provide a steady protein boost that keeps you full longer without making the muffins heavy.
Designed for meal prep and busy schedules, these muffins strike a balance between comfort and nutrition. They’re lightly sweetened, easy to bake, and ideal for enjoying with coffee, packing for work, or serving as a wholesome grab-and-go breakfast.
Equipment
- Muffin pan (12-cup)
- Muffin liners or nonstick spray
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1¼ cups all-purpose flour
- 1¼ cups whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- 1½ teaspoons ground cinnamon, divided
- 1 cup pumpkin puree
- ¾ cup unsweetened almond milk
- 2 large eggs
- ⅓ cup mashed ripe banana
- ⅓ cup almond butter
- ⅓ cup plain Greek yogurt
- 5 tablespoons butter, melted
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons sugar
- 3 tablespoons sliced almonds
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with liners or grease lightly.
- In a bowl, mix the flours, baking powder, baking soda, salt, pumpkin spice, and 1 teaspoon of cinnamon until well combined.
- In a separate large bowl, whisk together the pumpkin puree, almond milk, eggs, mashed banana, almond butter, yogurt, melted butter, maple syrup, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Combine the sugar with the remaining cinnamon and sprinkle over the tops. Add sliced almonds evenly on each muffin.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 22–25 minutes
- Total Time: ~40 minutes
- Servings: 12 muffins
- Cuisine: American
- Course: Breakfast/Snack
How to Store
- Store muffins in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 7 days for longer freshness.
- Freeze individually wrapped muffins for up to 2 months and thaw before serving.
What Not to Do
- Do not overmix the batter, or muffins will turn dense.
- Avoid baking at higher temperatures, which can dry them out.
- Don’t remove muffins immediately from the pan—let them set slightly first.
Tips & Variations
- Swap almond butter with peanut or sunflower seed butter if preferred.
- Add chopped walnuts or pecans for extra texture.
- Fold in sugar-free chocolate chips for a sweeter option.
- Use extra cinnamon or nutmeg for a deeper spice flavor.
Approximate Nutrition (Per Muffin)
- Calories: ~250
- Protein: ~7 g
- Fat: ~11 g
- Carbohydrates: ~32 g
- Fiber: ~4 g
- Sugar: ~9 g
Ingredients
Method
- Preheat the oven to 350°F and prepare a muffin pan with liners or grease lightly.
- In a bowl, mix the flours, baking powder, baking soda, salt, pumpkin spice, and 1 teaspoon cinnamon until well combined.
- In a separate large bowl, whisk together the pumpkin puree, almond milk, eggs, mashed banana, almond butter, yogurt, melted butter, maple syrup, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Combine the sugar with the remaining cinnamon and sprinkle over the tops. Add sliced almonds evenly on each muffin.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Notes
- Protein: ~7 g
- Fat: ~11 g
- Carbohydrates: ~32 g
- Fiber: ~4 g
- Sugar: ~9 g
Conclusion
These high-protein pumpkin muffins are a comforting yet nourishing option that blends seasonal flavor with balanced nutrition. They’re satisfying without being heavy and provide steady energy thanks to their protein-rich ingredients. Whether enjoyed warm or packed for later, they’re a smart and delicious addition to your routine.
FAQs
- Can I make these gluten-free?
Yes, use a gluten-free flour blend in equal amounts. - Can I remove the banana?
Yes, replace it with extra yogurt for moisture. - Why are my muffins dense?
Overmixing or excess liquid can cause heaviness. - Can I add protein powder?
Yes, add a small scoop and reduce flour slightly. - Are these freezer-friendly?
Yes, they freeze well and thaw easily.
