Vanilla Pumpkin Protein Muffins
There’s something about fall mornings that makes you crave warm, comforting flavors. Pumpkin, vanilla, and cinnamon are staples this time of year and these muffins are the perfect blend with some added protein to fuel your body at any time of day.
These muffins are soft, sweet, and perfectly spiced while packing in a protein boost that makes them a balanced grab-and-go breakfast or snack.
Why You’ll Love This Recipe
Protein-packed – with extra protein, these muffins are more filling than your average fall treat.
One-bowl recipe – less mess in the kitchen (because who has time for piles of dishes?).
Freezer-friendly – make a batch now and stash some away for busy days.
Ingredients You’ll Need For Vanilla Pumpkin Protein Muffins
Flour - I use all-purpose, but bread flour works well too.
Protein Powder - vanilla flavor. I use Equip Foods protein powder.
Baking Soda - gives your muffins the perfect rise.
Cinnamon
Pumpkin Pie Spice
Ginger
Butter - melted.
Sugar - any granulated white sugar is great.
Brown Sugar
Pumpkin Puree - canned or homemade puree is perfect, just make sure the water is drained if you make your own.
Eggs
Milk
How to Make Vanilla Pumpkin Protein Muffins
Preheat oven to 425 F.
In a large bowl, combine flour, protein powder, baking soda, cinnamon, pumpkin pie spice, ginger, sugar and brown sugar.
Add in the melted butter, eggs, pumpkin puree and milk, and stir until well combined.
Prepare muffin tin with liners, and spray with a nonstick spray.
Scoop the batter evenly into the muffin tin.
Bake at 425 F for 5 minutes, then reduce heat to 350 F and bake for an additional 16 minutes or until a toothpick comes out clean.
Tips & Variations
For extra sweetness: sprinkle a little cinnamon sugar on top before baking.
Dairy-free option: use coconut or almond milk and a plant-based protein powder.
Meal prep hack: bake a double batch and freeze half. Just reheat in the toaster oven or microwave for a quick breakfast.
How to Store Pumpkin Muffins
Room temp: Store in an airtight container for up to 3 days.
Fridge: Store in an airtight container up to 1 week.
Freezer: Wrap individually and freeze for up to 3 months.
These Vanilla Pumpkin Protein Muffins are a favorite in our house. Bake a batch this week, and you’ll have a wholesome, pumpkin-spiced snack ready whenever life gets busy.
Shop Recommended Tools
Disclaimer: This post contains affiliate links, meaning I make a small commission off of them with no extra cost to you. Read my full disclosure policy here.
