These pumpkin protein muffins have a delicious cinnamon sugar topping that make them absolutely delicious. Made with pure pumpkin, greek yogurt, and NO protein powder, these muffins are healthy and perfect for fall.
These pumpkin protein muffins are a quick and easy recipe to make for Halloween, Thanksgiving, and your favorite fall events. They have such a fluffy texture that everyone is sure to enjoy.
Ingredients for Pumpkin Muffins
You can rest assured knowing all the ingredients for these pumpkin protein muffins are healthy and good for you. This recipe is refined-sugar free and full of whole grains.
- whole wheat pastry flour: this whole wheat flour is made from a soft wheat that has a light and mild taste in addition to great nutritional benefits.
- ground flax seed: flax seed packs plenty of fiber, protein, and Omega 3s into these muffins and acts as a second flour in the recipe.
- pumpkin pie spice & cinnamon: these spices add the best fall flavors to the muffins!
- baking soda: this helps the muffins rise properly and gives them a springy, fluffy texture
- salt: adding salt balances the flavors and enhances the sweetness of the muffins.
- eggs: eggs add structure to the muffins and keeps them moist.
- 100% pure pumpkin puree: pure pumpkin is very heatlhy for you and gives these muffins that signature fall flavor!
- vanilla greek yogurt: this is the main protein source in the muffins. I like to use a vanilla greek yogurt for optimal results and flavor.
- unsweetened applesauce: this provides additional sweetness to the muffins. For even sweeter muffins, use a sweetened applesauce instead.
- coconut oil: this adds moisture to the muffins and keeps them from becoming dry!
- pure vanilla extract: vanilla enhances all the flavors in the recipe.
For the cinnamon sugar topping, you just need a couple ingredients.
- coconut sugar: this is an unrefined sugar that has more vitamins and minerals than traditional cane sugar.
- ground cinnamon: adds to those delicious fall flavors!
How to Make Pumpkin Muffins
I'm not kidding when I say these pumpkin muffins are so easy to make. The batter takes less than 15 minutes to prepare!
STEP 1: Prepare oven and muffin tin. Preheat the oven to 350 degrees Fahrenheit and then add 12 muffin liners to a standard muffin tin. Be sure to spray with a non-stick cooking spray to prevent the muffins from sticking to the liners.
STEP 2: Combine dry ingredients. In a medium bowl, add the flour, ground flax seed, pumpkin pie spice, cinnamon, baking soda, and salt. Stir to combine. Then set aside.
STEP 3: Whisk wet ingredients. In a large bowl, whisk together the eggs, pumpkin puree, greek yogurt, applesauce, oil, and vanilla.
STEP 4: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and gently fold together until well incorporated.
STEP 5: Scoop batter. Scoop the muffin batter evenly into 12 muffin cups until they are around ⅞ of the way full. The liners will be quite full.
STEP 6: Top with cinnamon sugar. In a small bowl, mix together the coconut sugar and cinnamon. Then sprinkle the mixture on top the unbaked muffins. Use all the cinnamon sugar for best flavor and results.
STEP 6: Bake. Bake the muffins for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool for 15 minutes in the pan before serving.
As the pumpkin muffins bake, they will make your house smell AMAZING!
NOTE: These muffins have a fluffy, spongy texture. They're light and airy, unlike a dense muffin, which keeps you from feeling sluggish after enjoying one (or two or three, like I did)!
Gluten-Free, Vegan Pumpkin Muffins
If you need to make these pumpkin protein muffins gluten-free or vegan, you can make the following changes. I have not tested all of these suggestions, but expect they will work well.
NOTE: Please don't try to make the muffins gluten-free AND vegan. I do not think they will turn out as they should when making that many changes.
- Gluten-free pumpkin muffins - use a gluten-free flour blend in place of the pastry flour. Coconut sugar is naturally gluten-free, but be sure that the brand you use is manufactured in a gluten-free facility to be safe.
- Vegan pumpkin muffins - instead of using chicken's eggs, use two flax eggs. Combine two tablespoons ground flax seed with six tablespoons water. Stir, then let stand for 10 minutes to thicken. If you use flax eggs, please know the muffins will have a lower protein content.
I can't guarantee your results by making these changes, so please use caution when attempting to make the muffins differently then stated in the original recipe.
Variations to the Muffins
If you're hoping for a distinct taste, you can make a few variations to the pumpkin muffins to ensure they're exactly what you had in mind.
- Spicy muffins - if you want that strong, fall spice flavor, use three tablespoons pumpkin pie spice and two tablespoons cinnamon, instead of one teaspoon.
- Sweet muffins - these muffins are not very sweet by themselves. For a sweeter bite, use sweetened applesauce and add ½ cup coconut sugar to the batter.
- Toppings - instead of a cinnamon sugar topping, you can use chocolate chips instead.
Storing the Muffins
You can keep the muffins covered on the counter for 24 hours, or keep in an airtight container in the fridge for 5-7 days. If you want to freeze the muffins, wrap them in clingwrap or store them in an airtight container.
Be sure to warm the muffins after thawing from the freezer for the best flavor.
More Recipes To Enjoy
If you make these muffins, I would greatly appreciate a comment or review below. Share a photo on Instagram and tag me, @savorthespoonful, so I can see your delicious bake!
Pumpkin Protein Muffins
- ¾ cup whole wheat pastry flour (or white whole wheat flour)
- ⅔ cup ground flax seed
- 3 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cup 100% pure pumpkin puree (not pumpkin pie filling)
- ¾ cup vanilla greek yogurt
- ½ cup unsweetened applesauce
- 1 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Topping
- ¼ cup coconut sugar
- 3 teaspoons ground cinnamon
- Preheat the oven to 350 degrees Fahrenheit and add 12 silicone muffin liners to a standard muffin tin. If using paper liners, spray with a non-stick cooking spray to prevent the muffins from sticking to the liners.
- In a medium bowl, add the flour, ground flax seed, pumpkin pie spice, cinnamon, baking soda, and salt. Stir to combine. Then set aside.
- In a large bowl, whisk together the eggs, pumpkin puree, greek yogurt, applesauce, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and gently fold together until well incorporated.
- Scoop the muffin batter evenly into 12 muffin cups until they are around ⅞ of the way full.
- In a small bowl, mix together the coconut sugar and cinnamon. Then add the cinnamon sugar topping evenly on top the muffin batter. Use all the cinnamon sugar for best results.
- Bake the muffins for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool for 15 minutes in the pan before serving.