The ultimate Pumpkin Protein Muffins that are soft, filled with warming spices and just sweet enough. It's my favorite balanced fall snack!
Fall is the best season for baking, whether it's cinnamon rolls, pumpkin oatmeal cookies or my favorite cozy chai cookies. When it comes to balanced breakfasts though, I love turning to muffins. I shared my oat flour pumpkin muffins last year, but in the spirit of balanced breakfasts, they've been made even EASIER and more balanced. Introducing these pumpkin protein muffins!
The secret? Protein pancake mix. I love Flourish, but anything will work. It's truly the best hack to add some protein for a more filling muffin. I developed this muffin to be a lightly sweetened breakfast option, but it's also SO good with my cream cheese frosting. So if you're looking to turn these into a sweeter snack or fall dessert, definitely go the frosting route!
Why This Recipe Is Dietitian Approved
- Balanced. A lot of fall baked goods, even muffins, tend to be higher in sugar than I prefer for breakfast. Don't get me wrong, I love a bakery muffin, but these pumpkin protein muffins are perfect for everyday balanced meals or snacks.
- Not too sweet. These pumpkin muffins use just ¼ cup of maple syrup, so it's just right without being too sweet.
- Minimal ingredients. I kept this recipe pretty simple. Thanks to the pancake mix, it's so easy to throw together for meal prep.
Ingredients
Protein pancake mix. Did you know you could use pancake mix to make muffins? My favorite protein pancake mixes are Flourish or Kodiak Cakes.
Egg. For structure, we use a whole egg in this recipe. White or brown eggs can both be used and will not alter the taste or texture.
Maple syrup. Maple pairs so well with pumpkin and fall spices so it was a natural choice here. These aren’t overly sweet muffins, as they only contain ¼ cup of maple syrup. Honey also works as a sub.
Pumpkin pie spice. The ultimate blend of comforting fall spices: cinnamon, ginger, nutmeg and all spice. You can purchase it pre-mixed or make your own following the instructions in the notes section of the recipe.
Cinnamon. We add a touch of additional cinnamon in this recipe for extra flavour. I find pre-mixed pumpkin pie blends are slightly heavier in the ginger and nutmeg than I typically enjoy in a muffin so this is how we create the perfect flavour.
Pumpkin puree. Look for 100% pumpkin puree NOT pumpkin pie filling. This is the best way to ensure we can customize the amount of added sugar.
Milk. I recommend dairy or soy milk for the highest protein options.
Chocolate chips. What's a muffin without chocolate chips? There's something about the pumpkin+ chocolate combo that is always a winner.
Cream cheese frosting. Optional (but highly recommended)!!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 350F and prepare a 12-cavity muffin pan.
- In a large bowl, whisk together egg, maple syrup, pumpkin puree and milk.
- Once combined, add protein pancake mix, pumpkin pie spice and cinnamon. Stir well.
- Fold in chocolate chips (if using) and divide batter evenly between the 12 muffin cavities (about ¼ cup in each). Bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- While the muffins are in the oven- make your cream cheese frosting (if using) by beating together cream cheese, yogurt, honey and vanilla extract until smooth. Allow muffins to cool before topping with the frosting.
Substitutions and Variations
To make gluten-free: ensure the pancake mix you are using is certified gluten-free.
To make dairy-free: substitute the dairy milk with soy milk or another dairy-free option.
To make vegan: I have not tested a vegan version of this recipe yet, however if you decide to substitute the egg with a flax egg (and use dairy-free milk) please let me know how they turn out.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
Un-iced pumpkin muffins can be stored in an airtight container in the fridge for up to 7 days. Once iced, I recommend consuming the muffins within 3-4 days and storing in the fridge.
If you would like to freeze for longer storage you can store with or without the icing for up to 3 months.
Top Tips for Success
Don't over-mix the batter! The secret to light and fluffy muffins is to mix the batter as little as possible. Once the pancake mix has been added to the wet ingredients use a wooden spoon or spatula to gently combine the ingredients (stirring only about 8 times).
These muffins are not an overly sweet dessert-style muffin. They are more suited to be enjoyed at breakfast as they are only lightly sweetened. If you are looking for a sweeter muffin, I HIGHLY recommend adding the chocolate chips and cream cheese frosting!
Frequently Asked Questions
I used the Flourish buttermilk pancake mix but Kodiak Cakes are also a great alternative!
I wanted to create a super easy protein muffin recipe. In order to do this, I thought pancake mix would be the perfect way to decrease the amount of ingredients needed (flour, baking powder, baking soda and protein powder) while also using an ingredient you might already have on hand.
You absolutely can! However please note this will decrease the protein content!
You can swap it with this: 1.5 cups all purpose flour + ½ cup unflavoured protein powder or collagen and 2+¼ teaspoon baking powder)
More Fall Recipes
If you liked these high protein pumpkin muffins, try these next:
- Pumpkin Pie Chia Pudding
- Oat Flour Pumpkin Muffins
- Vegan Pumpkin Breakfast Cookie
- Protein Pumpkin Pancakes
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these pumpkin protein muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Protein Muffins
Ingredients
- 1 egg
- ¼ cup maple syrup
- 1 cup pumpkin puree
- 1 cup milk
- 2 cups protein pancake mix see notes below for replacement
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup chocolate chips optional
Cream cheese frosting (optional):
- ½ cup cream cheese softened
- 2-3 tablespoon plain Greek yogurt
- 2 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and prepare a 12-cavity muffin pan
- In a large bowl, whisk together egg, maple syrup, pumpkin puree and milk
- Once combined, add protein pancake mix, pumpkin pie spice and cinnamon. Stir well.
- Fold in chocolate chips (if using) and divide batter evenly between the 12 muffin cavities (about ¼ cup in each). Bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- While the muffins are in the oven- make your cream cheese frosting (if using) by beating together cream cheese, yogurt, honey and vanilla extract until smooth.
- Allow muffins to cool before topping with the frosting.
Roxy says
These are really good and easy to make, but every time I make them, there is a weird crunch in them—at least one or two in each muffin. It’s not egg shell, but the crunch is similar to having an egg shell in them. I can’t figure it out. I’ve make them 3-4 times and it’s the same every time. Is it something to do with the protein pancake mix? I use Kodiak brand.
Nicole Addison says
Hi Roxy- hmm that's odd I've never experienced that it likely isn't your protein pancake mix perhaps your maple syrup may have crystallized a little? I honestly don't know what would be crunchy!
Sean Keveryn says
These are so yummy(without icing) and don’t make my blood sugar spike!
Alexis says
Love how simple this is and so easy to make!