High-Protein Pumpkin Spice Muffins

Soft, Moist, Low-Carb & Packed with Pumpkin Flavor

These delicious pumpkin muffins are soft, fluffy, naturally moist, and filled with warm pumpkin spice flavor. Made with almond flour, Greek yogurt, and protein powder, they make a wonderful high-protein breakfast, snack, or healthy dessert!

Prep Time: 10 minutes
Bake Time: 20–25 minutes
Servings: 10 muffins

Ingredients

• 1 cup almond flour
• ½ cup vanilla protein powder
• ½ cup pumpkin puree (unsweetened)
• ½ cup plain Greek yogurt
• 2 large eggs
• ⅓ cup powdered monk fruit sweetener
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¼ tsp baking soda
• Pinch of salt

Optional toppings:

• 2 tbsp chopped pecans
• 1 tbsp pumpkin seeds
• Extra cinnamon

Instructions

1. Preheat oven: Preheat to 350°F (175°C). Line a 10-cup muffin pan with paper liners or lightly grease it.
2. Mix wet ingredients: In a large bowl, whisk pumpkin puree, Greek yogurt, eggs, melted butter, vanilla, and sweetener until smooth.
3. Add dry ingredients: Add almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix until just combined. Avoid overmixing.
4. Adjust batter: The batter should be thick but scoopable. If it is too thick, add 1–2 tablespoons of unsweetened almond milk.
5. Fill muffin cups: Divide batter evenly among 10 muffin cups, filling each about three-quarters full.
6. Add toppings: Sprinkle chopped pecans or pumpkin seeds over the muffins if desired.
7. Bake: Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
8. Cool: Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Estimated Nutrition Per Muffin

Based on 10 muffins, using whey protein and unsweetened pumpkin puree.

• Calories: 145
• Protein: 11g
• Total Carbs: 7g
• Fiber: 3g
• Net Carbs: 4g
• Fat: 9g

Weight-Loss & High-Protein Tips

• Use unsweetened pumpkin puree, not pumpkin pie filling.
• Choose a low-carb protein powder.
• Use monk fruit or erythritol instead of sugar.
• Add Greek yogurt for extra protein and moisture.
• Enjoy one muffin with unsweetened Greek yogurt for a filling breakfast.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individually for up to 2 months.
• Reheating: Microwave for 15–20 seconds.

My Tip: For extra pumpkin cheesecake flavor, add a small spoonful of sweetened cream cheese mixture to the center of each muffin before baking.

Low-Carb Friendly

These muffins are a keto-style alternative. Actual protein and net carbs depend on your protein powder and ingredient brands.