Does anyone else feel like they get a renewed sense of energy come fall? The days cool down, the leaves start to change, and the electric charge in the air fills me with excitement for the rest of the year to come. It seems like my productivity gets a boost, and not just from all the extra coffee I drink during sweater season.
These pumpkin protein muffins are the perfect breakfast recipe to keep that momentum going all season long. They are packed with the best yummy flavors of fall, plus an added protein kick, making them the perfect healthy, grab-and-go option on your way to the office (if you’re going these days), or out for an autumn morning walk before WFH begins for the day.
The muffins are made with real pumpkin purée and warm pumpkin pie spices (need I say more?), plus brown sugar, vanilla and honey to round out the sweet and comforting taste. Maybe it’s just me, but I can never have enough pumpkin during the fall months. I’ll take it at every meal, especially breakfast.
I also use raw organic vanilla protein powder in this recipe, adding more than 25g of protein to the batch. The protein carb balance makes these muffins such a great option to boost your metabolism in the morning and keep you feeling energized.
Quick protein powder shoutout. I absolutely love Garden of Life’s selection. I’ve been using their Raw Organic Vanilla Protein Powder for years and it’s my go-to for smoothies, shakes and recipes, including this one. It’s completely plant-based, natural and organic. Plus it has extra probiotics and enzymes to help your digestive function. You can order a big tub of it on Amazon for less than $35, and it will last you for weeks, if not months.
I love making a big batch of these muffins on Sunday, so I can grab them all week long. And the best part is they reheat really well — a few seconds in the microwave and you’ll have a warm, soft, fluffy breakfast muffin that feels and tastes like it just came out of the oven.
Keep scrolling for the recipe and spice your mornings up this season.
Making Muffin Magic…
This muffin recipe is quick and simple and comes together in 3 steps.
First, grab a mixing bowl and combine your dry ingredients. For this recipe, that includes flour, vanilla protein powder, a little brown sugar, and some baking powder and pumpkin pie spice Oh, and don’t forget a pinch of salt.
Next, separately mix your wet ingredients in a stand mixer. If you don’t have one, you can also use another bowl and an electric beater. You can also just whisk by hand if need be. It’ll be a little more of a workout, but it’ll work just fine. The wet ingredients for this recipe include melted butter, pumpkin purée (right from the can), milk, eggs, vanilla extract and honey.
The last step is to combine your dry and wet ingredients. Slowly pour the dry mixture into the wet mixture, and whisk or mix them until just combined. Don’t over mix the batter or your muffins won’t have as light and fluffy of a texture.
Finally, pour the batter into a greased or lined muffin pan, filling each cavity about three-quarters full. Bake the muffins for about 20-25 minutes at 350F. You’ll know they’re done when they start turning golden brown on top.
Take ‘em out, let ‘em cool, and enjoy!
These muffins will stay good for over a week in an air-tight container before they start to get stale. I keep them in the fridge to help preserve their freshness even longer. Then I just zap them for 15-30 seconds in the microwave when ready to eat.
Quick, simple, flavorful muffins full of fall flavor, and all the protein you need to start your day. Can’t beat that for breakfast.
Let me know if you give these Pumpkin Protein Muffins a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Pumpkin Protein Muffins
- 1 3/4 Cups All-purpose flour
- 1/2 Cup Plant-based Vanilla Protein Powder*
- 1/4 Cup Brown sugar
- 2 Tsp Baking powder
- 1 Tsp Pumpkin pie spice
- 1/2 Tsp Salt
- 1/2 Cup (1 stick) Butter Melted
- 2/3 Cup Pumpkin Purée
- 1/2 Cup Milk
- 2 Eggs Room temperature
- 1 Tsp Vanilla extract
- 1/2 Cup Honey
- Preheat oven to 350F. Line a muffin pan with paper liners, or coat really well with non-stick spray.
- Combine all the dry ingredients in a bowl.
- In the bowl of stand mixer fitted with the paddle attachment (you can also use an electric beater) add all the wet ingredients and mix to combine.
- Add the dry ingredients to the stand mixer and mix until everything is just combined (don’t over mix).
- Pour the batter into the muffin pan, filling each cavity about 3/4 full.
- Bake for 20-25 minutes until the tops of the muffins turn golden brown.
*This post contains affiliate links. That means I may get a small commission if you purchase something. I only recommend products I love and trust! For more on ETL’s policies, see HERE.