Pumpkin Protein Muffins – Yummy Toddler Food

Make quick work of breakfast or snack time with these perfect-for-fall Pumpkin Protein Muffins. They have a yummy mix of nutrients and are perfect to share with the kids.

I’ve had a lot of requests for a pumpkin version of my Protein Banana Muffins and it turns out that it’s so easy to vary the flavor this way! This one-bowl recipe is a great toddler breakfast, easy toddler snack, or meal for us parents. It’s satisfying and filling and has the coziest pumpkin spice flavor.

You can make the muffins when you have time and enjoy them throughout the week as they store really nicely. They can be enjoyed at room temperature, chilled, or even slightly warm. Read on for the full info on how to make this easy pumpkin recipe.

(You may also like Easy Pumpkin Cake, Easy Pumpkin Muffins—a great nut-free option if you need one—and Healthy Pumpkin Cookies.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to start making these Pumpkin Protein Muffins.

• Greek yogurt: Whole-milk fat, will yield the creamiest results and using Greek yogurt ensures the most protein and the best results. (Regular yogurt has more water content and will not work the same in the recipe.)
• Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. (And to use up the rest of the can, here’s what to do with leftover pumpkin!)
• Almond butter: Creamy unsweetened almond butter adds protein and beneficial fats to this recipe. It also has a really subtle flavor that is not very noticeable with the pumpkin. You can use peanut butter if you prefer.
• Maple syrup: I like to use maple syrup here for a little sweetness. You can use honey for kids over age 1, or you can use sugar and add 2 tablespoons milk.
• Eggs: Eggs help the muffins hold together. I use large eggs in my baking. They also add to the protein content and the overall tender texture of the protein muffins.
• All-purpose flour: Using this type of flour ensures the muffins are light and moist. You can use whole wheat flour, though you’ll want to decrease the amount just slightly. See the Notes at the end of the recipe for the information.
• Baking powder and soda: Using both of these together ensures the muffins rise properly and bakes through.
• Cinnamon, pumpkin pie spice, and vanilla: A combination of these cozy spices with vanilla lends a gentle pumpkin flavor that is just enough without being overpowering.
• Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like. Remember that kids usually get enough protein in their diets without trying too hard, but if you are concerned or you want the muffins to be more filling, it’s an option to add more.
• Optional: Dark chocolate chips, chopped walnuts, or blueberries.

Step-by-Step Instructions

Below is an overview of how to make this easy Pumpkin Protein Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and times.

Step 1. Stir together the wet ingredients.

Step 2. Fold in the dry ingredients.

Step 3. Divide the batter among a greased muffin tin (not muffin liners; they will stick). An ice cream scoop makes this easy to do evenly.

Step 4. Bake until lightly golden brown and a toothpick or cake tester comes out evenly when inserted into the center.

How to Store

Once cooled, store protein pumpkin muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• You can use canned pumpkin puree or homemade pumpkin puree.
• I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
• Feel free to add chocolate chips to the batter or stir in some blueberries.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
• In a large bowl, stir together the yogurt, pumpkin puree, almond butter, maple syrup, eggs, and vanilla.
• Add the flour, baking powder, baking soda, cinnamon, and salt.

• Gently stir the yogurt mixture into the flour mixture.

• Divide the batter among the prepared muffin pan, using about ¼ cup in each muffin.

• Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for a minute or two, then remove from pan and cool completely on a wire rack before serving.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
• Feel free to add chocolate chips to the batter or stir in some blueberries.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.

Serving: 1muffin, Calories: 193kcal, Carbohydrates: 23g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 159mg, Potassium: 207mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3247IU, Vitamin C: 1mg, Calcium: 111mg, Iron: 2mg