If you’ve made my Pumpkin Protein Muffins before, consider this the new and improved version! I’ve been making a similar recipe for years, but it was definitely time for a little refresh. I simplified the ingredient list, adjusted the ratios, and tested until the muffins were softer, moister (I know, I know, sorry but I had to!), perfectly sweet, and had just the right amount of pumpkin flavor. They’re naturally gluten-free and refined sugar-free, with 7 grams of protein per muffin, plus some healthy fats and fiber. Prep them in just a few minutes in one bowl, then keep them on hand for an afternoon treat or something special to throw into your kids’ lunches.
One quick note about baking with protein powder: the protein you use can make or break the flavor and texture of a recipe. I made these with Be Well Vanilla Protein, and it complemented the other ingredients perfectly without making the muffins dry or chalky.
Ingredients
Makes 12 muffins.
1 ½ cups blanched almond flour
â…“ cup vanilla protein powder (I use this one)
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp sea salt
¾ cup pure pumpkin puree
2 eggs
â…“ cup creamy almond butter
¼ cup pure maple syrup
2 tsp vanilla extract
½ cup chocolate chips, plus more for topping
A pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with avocado oil spray or line with muffin liners.
- In a large bowl, whisk together the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract until smooth. I used a hand mixer, but you can also whisk by hand.
- Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt. Mix until smooth and combined, then fold in the chocolate chips.
- Using a cookie scoop, divide the batter evenly between the 12 muffin cups. Top each muffin with a few extra chocolate chips.
- Bake for 18–22 minutes, or until the centers are set and a toothpick inserted into the center comes out mostly clean. Start checking around 18 minutes to avoid overbaking.
- Sprinkle with flaky sea salt and let the muffins cool in the pan for about 10 minutes. Enjoy!
Tips for the Best Protein Muffins
Protein powder can be tricky in baked goods because different brands absorb moisture differently. I tested these using Be Well by Kelly Vanilla Protein Powder, so that’s what I recommend for the best results. Most importantly, don’t overbake them. Almond flour and protein powder muffins will continue to set as they cool, so pull them once the centers are just cooked through.
You can store the muffins in an airtight container for a couple of days at room temperature or keep them in the refrigerator for longer. They’re also great frozen, just thaw overnight or warm one up when you’re ready to eat it.
I’m typically a strict no-pumpkin-until-October girl, but honestly, these muffins are worth breaking the rules for! These are perfect with coffee or matcha for breakfast, as an after-school snack for the kids, or whenever you want a little pumpkin + chocolate moment. Hope you love them and make sure to tag me at @lindsaysurowitz when you give them a try!
