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High Protein Pumpkin Muffins for Meal Prep - Easy, Cozy, and Make-Ahead Friendly

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups white whole wheat flour (or all-purpose)
  • 1/2 cup vanilla or unflavored whey protein powder (or plant-based protein)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/2 tsp ginger + pinch nutmeg/clove)
  • 1 cup 100% pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (room temperature if possible)
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1/3 cup maple syrup or honey (or 1/2 cup brown sugar)
  • 1/4 cup milk of choice (dairy or unsweetened almond/oat)
  • 2 tablespoons melted coconut oil or neutral oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/3 cup mini chocolate chips, chopped pecans, or pepitas

Method
 

  1. Prep the oven: Heat to 350°F (175°C). Line a 12-cup muffin tin or grease lightly.
  2. Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
  3. Mix wet ingredients: In a separate bowl, whisk pumpkin, eggs, Greek yogurt, maple syrup, milk, oil, and vanilla until smooth.
  4. Combine gently: Pour wet into dry. Stir with a spatula until just combined. If using add-ins, fold them in now. The batter will be thick.
  5. Portion: Divide evenly among the muffin cups, filling each about 3/4 full.
  6. Bake: 16–20 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
  7. Cool: Let sit in the pan 5 minutes, then transfer to a rack to cool completely for best texture.