A Historical Overview of Protein Muffins
Traditional muffins have been a breakfast favorite in America since the 19th century, evolving from English quick breads. As fitness and health trends grew in popularity during the late 20th century, bakers began enhancing classic recipes with protein powders, nut flours, and Greek yogurt. This gave rise to “protein muffins”—a portable, nutrient-dense snack. Pumpkin protein muffins represent the perfect blend of nostalgic fall flavors and modern nutrition, offering both seasonal comfort and a post-workout energy boost.
Pumpkin Protein Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These rich, fluffy, and protein-packed pumpkin muffins are a must-bake for fall! Infused with warm spices and sweet pumpkin puree, they’re made even more satisfying with a boost of protein powder. Whether you enjoy them as a healthy breakfast, a midday pick-me-up, or a post-workout snack, these muffins strike the balance between indulgence and nourishment. Topped with chocolate chips for an extra treat, they’re a delicious way to fuel your day.
Ingredients
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1 cup pumpkin puree
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2 large eggs
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½ cup Greek yogurt
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⅓ cup almond milk
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½ cup maple syrup or honey
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1 tsp vanilla extract
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1 ½ cups oat flour (or blended rolled oats)
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½ cup protein powder (vanilla or unflavored)
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1 tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ginger
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¼ tsp salt
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½ cup mini chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
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In a large bowl, whisk pumpkin, eggs, yogurt, milk, syrup, and vanilla.
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In another bowl, stir oat flour, protein powder, baking powder, baking soda, salt, and spices.
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Fold dry ingredients into wet until just combined.
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Stir in chocolate chips if using.
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Divide batter evenly into muffin cups, filling about ¾ full.
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Bake 18–22 minutes, or until a toothpick comes out clean.
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Cool muffins on a wire rack before serving.
Notes
Whey or plant-based protein both work well—avoid collagen-only powders.
Add walnuts or chia seeds for extra texture.
Store in the fridge up to 5 days or freeze up to 2 months.
FAQs
1. Can I make these muffins dairy-free?
Yes—use a plant-based yogurt and dairy-free protein powder, and replace almond milk with oat milk if preferred.
2. How much protein is in each muffin?
Depending on your protein powder, each muffin has around 8–10 grams of protein, making them an ideal healthy snack.
3. Can I make these without protein powder?
Definitely! Just replace protein powder with an equal amount of oat flour. The muffins will still be moist and delicious, though lower in protein.
