Ready for perfectly sweet, fluffy pumpkin muffins that pack 10g of protein and just so happen to be gluten-free and easily dairy-free? Okay good, me too.
AK Pumpkin Week Day 3 coming in hot with the best pumpkin protein muffins sweetened with maple syrup and filled with chocolate chips. I get so many questions about how to add protein to baked goods like breads and muffins, so I decided to make these pumpkin muffins extra special with collagen peptides! I based this recipe off a similar one in my cookbook, which has become a true favorite!
Bake a couple of batches of these muffins, freeze some for later, and share a nourishing breakfast with your kiddos, roommate, or any loved ones.
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Everything you’ll need to make these pumpkin protein muffins
These perfectly fluffy muffins are easily gluten-free, dairy-free, and baked with plenty of cozy spices. Here’s what you’ll need to make them:
- Pumpkin puree: get that real pumpkin flavor, plus plenty of moisture, from pumpkin puree! You can use store-bought pumpkin puree or learn how to make your own HERE.
- Maple syrup: we’re naturally sweetening these muffins with pure maple syrup.
- Extra moisture: keep the muffins dairy-free while adding moisture from coconut oil and dairy-free milk.
- Eggs: you’ll need 2 eggs to help the muffins bake up properly.
- Flours: we’re using a mix of fine blanched almond flour and oat flour to keep the muffins gluten-free.
- Protein powder: add a nice boost of protein with Vital Proteins collagen peptides! See below for a note on using other protein powders.
- Flaxseed meal: I love adding flaxseed meal to my baked goods for extra fiber and omega-3s.
- Spices: bring out the pumpkin pie flavor with cinnamon, nutmeg, ginger, and allspice.
- Baking staples: you’ll need both baking powder and baking soda, plus salt and vanilla extract for flavor.
- Mix-ins & toppings: I love mixing chocolate chips into these muffins, and sometimes chopped walnuts for crunch. Top with flaky sea salt, too, for a sweet-savory combo!
A note on using other protein powders
Please note that I have not tested these protein pumpkin muffins with a different protein powder other than Vital Proteins collagen peptides, which I find great for baking.
If you use a different protein powder, do so at your own risk as they may end up too chalky but I will not that readers have found success using different types of protein powders, so definitely give it a try. I do recommend weighing the protein powder to make sure you get the most accurate results in this recipe! Please let me know what you end up experimenting with in the comments!
Can I use a different flour?
Unfortunately, no, I can’t recommend a substitute for the almond flour and oat flour in this recipe.
Can I make them vegan?
I haven’t tested this recipe using an egg substitutes, but I suspect that 2 flax eggs would work well! Then remember to use dairy-free milk, dairy-free chocolate chips, and a vegan/dairy-free protein powder.
How to make protein pumpkin bread
- Simply make the muffin batter as directed.
- Pour into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
- Bake for 50 to 60 minutes or until a toothpick inserted into the middle comes out clean. Easy!
Storing & freezing tips
- To store: let the pumpkin protein muffins cool completely, then keep them in an airtight bag or container in the fridge for optimal freshness (especially during summer months).
- To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Tools you’ll need
Get all of my kitchen essentials here!
More pumpkin recipes you’ll love
- Healthy Pumpkin Bread with Maple Glaze
- Pumpkin Pie Baked Oatmeal
- Healthy Marbled Chocolate Pumpkin Muffins
- Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
- Pumpkin Pie Smoothie
Get all of my pumpkin recipes here, and my breakfast recipes here!
I hope you love these protein pumpkin muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Outrageously Good Pumpkin Protein Muffins
Ingredients
- Wet ingredients
- 1 cup (240 grams) pumpkin puree
- ⅓ cup (104 grams) pure maple syrup
- ¼ cup (56 grams) virgin coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup (112 grams) blanched almond flour
- 1 cup (95 grams) oat flour, gluten free if desired
- ½ cup (40 grams) vital proteins collagen peptides*
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- Mix-ins and topping
- ½ cup (90 grams) chocolate chips, plus 2 tablespoons more for sprinkling on top
- Optional: ⅓ cup chopped walnuts
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners (yes we are making 10 big muffins!). Spray the liners with nonstick cooking spray to prevent sticking
- Mix the wet ingredients: In a large bowl, add the pumpkin, maple syrup, melted and cooled coconut oil, eggs, milk and vanilla. Whisk until well combined and smooth.
- Add the dry ingredients to the same bowl: Add almond flour, oat flour, protein powder, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Mix with a wooden spoon until well combined. (Do not worry about overmixing, as these are gluten free.)
- Add the mix-ins: Fold in ½ cup of the chocolate chips and ⅓ of the walnuts, if using. Divide batter evenly into prepared liners and sprinkle on remaining chocolate chips and walnuts, if using. Bake until a tester inserted into the middle comes out clean, 23 to 28 minutes. Let cool in the muffin tin for 5 minutes, then remove muffins and transfer to a wire rack to cool completely. Sprinkle tops with flaky sea salt and drizzle with nut butter, if desired.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Hi! I love your blender chickpea peanut butter muffins! Can I use that same chickpea base for this recipe instead of the flour to add even more protein? Is that chickpea base pretty much versatile with any other ingredients?
Hi! I wouldn’t recommend using that base for other muffins as the ingredient ratios for each muffin are very specific.
So so good! I make these year round, I love cooking with pumpkin and they don’t scream October so it’s win for anytime of year 🙂
YES love them all year round, too!
OMG these are sooo good. My favorite pumpkin muffins in general, and the added protein is an amazing bonus for both me and my family!!
So happy to hear that!
CROWD PLEASER! My kids and I make pumpkin bread year round, and when I saw this healthier version, I had to give it a go. Unbelievably tasty! Muffins were soft and packed with flavor without the extra sugar. Will definitely be adding into my rotation 🙂 Highly recommend.
This makes me so happy to hear you make pumpkin bread year round! I love that!
I made these this morning to use up leftover pumpkin and they are fantastic (and the added protein is a great bonus)! I used Farmer’s Market organic pumpkin puree which is quite watery, so I omitted the milk and the texture turned out great. I also used avocado oil as I didn’t have any coconut oil on hand. Do you know if there would be any difference in texture if I bought some coconut oil and used that instead? I used 1/4 c Enjoy Life mini chocolate chips and sprinkled a few on top as well, and that was plenty of little chocolate bits throughout the muffins. This recipe is a keeper! Thanks so much!
Hi Stephanie! I’m so glad you loved this one. If you use coconut oil next time the flavor might be a bit different if you’re not used to baking with coconut oil but barely noticeable, texture will be the same!
These were absolutely delicious! I didn’t have enough coconut oil, so I had to improv and sub the rest with olive oil. It still turned out so freaking good! My new favorite!
Perfect! I’m glad that worked out well!
These are delicious! Due to an allergy, I used 1C of regular wheat flour in lieu of the almond flour and that worked well for me.
I’m glad that worked well! Such a great snack or brunch treat 🙂
Thank you for this wonderful recipe. I have made it a few times, and each time, 23-28 minutes is never enough baking time.. Seems like it’s more like 40-45 minutes. Any thoughts?
I’m glad you love these! If baking in a standard muffin tin, the muffins would be VERY overbaked at 40 minutes. Are you weighing your ingredients and baking at the proper temperature? Perhaps check your oven temp with an oven thermometer? These shouldn’t take more than 30 minutes max, they aren’t huge muffins. I haven’t had anyone else report an issue with bake time but keep me posted. Also be sure to weigh your ingredients for accuracy!
These are SO delicious! I’ve made them twice in the last two weeks! 🙂 I subbed avocado oil for the coconut oil and baked for the full time. They turned out perfect!
Amazing! Glad you love them!
OMG these are SOOOOOO good! I just ate two in a row lol I couldn’t stop myself. Perfect texture and just the right amount of sweetness and spice. I blended my own oats (used 1.25 cups) and subbed olive oil for coconut oil. Topping with flakey salt is also chefs kiss!
So happy you loved these!!
Made these exactly as described! SO yummy!
So happy to hear that!
AMAZING!!!!! Best pumpkin muffins ever. Soft moist with good flavor and texture. My kids and husband love them too.
So glad they were a hit!!
These are so absolutely delicious! I was lazy and used regular flour instead of oat flour, and I even left out the flax, but they came out so light and melt-in-the-mouth delicious! I also used three teaspoons or so of pumpkin spice instead of the separate spices (lazy again) and it was just the right amount of pumpkin spice flavor. Such a great recipe; I could eat so many of these; they’re so good!
I’m glad that flour swap worked out well! Such a great snack 🙂
How would you recommend adjusting the recipe to not use any protein powder – would they require changing the ratio of wet ingredients at all?
You can use a different type of protein powder, but I think increasing the oat flour to 1 1/3 cup (127 grams total) or 1 1/2 cups (143 grams total) might work well too!
would i be able to use regular flour instead of the almond/oat?
I wouldn’t recommend it – sorry!
What if I don’t have oat flour? What’s a sub I can do? Just two cups almond?
I can’t recommend a substitute for the oat flour, sorry! Feel free to make your own oat flour using rolled oats with this tutorial.
How many calories are in one pumpkin protein muffins?
285g (the nutrition facts are listed at the bottom of the recipe card).
The recipe does not state when to add the protein powder…..unless I am missing something. Jen
Hi Jen – it’s in Step 3 (with the dry ingredients).
I’ve made almost every AK recipe at this point (and they never disappoint) but THIS one is just wow. Perfectly moist. Not overly sweet. Love that there’s added protein. My husband also said this is one of the best recipes I’ve ever made!
So happy to hear that!! It’s a new favorite over here 🙂
I cannot have oats or oat flour. Can I sub something for the oat flour?
I can’t recommend a flour swap for the oat flour in here – sorry! Feel free to try any of these other pumpkin muffins (many use regular all-purpose flour): https://www.ambitiouskitchen.com/pumpkin-muffin-recipes/
Can I leave out the protein powder? If so, would I need to add more flour?
You can use a different type of protein powder, but I think increasing the oat flour to 1 1/3 cup (127 grams total) or 1 1/2 cups (143 grams total) might work well too!
These really were outrageously good! I did substitute chia seeds for the flaxseed but followed the rest of the recipe. I made some in a donut pan and some in a mini-muffin pan. They all turned out fantastic!!
Perfect! Great idea to use a donut pan – so fun. Glad you loved these!!
The title does not lie, these are amazing! So tasty without a ton of sugar, my husband and I were pleasantly surprised how delicious they were for being a healthier muffin option. Highly recommend, perfect snack or after dinner treat!
So happy you both loved them! Agreed about the after dinner treat 🙂
These muffins are outrageously good!! I made them with my 5;year old and we can’t stop eating them! Once again, Monique knocked it out of the park! I love her recipes because they are always consistently good!
So happy to hear that, Crystal! Such a great snack 🙂
If I do not want to use the protein powder, do I need to increase the flours or just omit the protein powder?
You can use a different type of protein powder, but I think increasing the oat flour to 1 1/3 cup (127 grams total) or 1 1/2 cups (143 grams total) might work well too!
I used raw whey protein instead and they turned out great! Not chalky at all, but a perfectly moist, flavorful muffin. And my (picky) toddlers loved them too, which is always a win, so I’ll definitely be making these again!
So happy to hear that! Perfect snack 🙂
I used raw whey protein instead of collagen, and these turned out so good!!! I was worried about them being chalky, but they weren’t! Perfectly moist, super flavorful, and really yummy. I’m a mini chocolate chip fan, so I used those and loved getting chocolate in every bite. Will definitely be making these again, especially since my picky toddlers loved them too!
Amazing!! So glad they were a hit 🙂
Hi!
Is it 1/4 cup melted or solid coconut oil?
Melt the coconut oil in a glass measuring cup at 10% power until fully melted.
Thank you for the catch! Melted and cooled – I’ve updated the recipe 🙂
What measurement of rolled oats would make one cup of oat flour when using a food processor?
This looks delicious and I need to get my daughter to eat more protein. She would absolutely eat these since they have chocolate chips in them.
I made these tonight. They are baking now. I put 1 cup of rolled oats in the food processor and when blended the oat flour came out to a little more than 3/4 cup. I recommend blending 1 1/4 cups of rolled oats and that should make a little more than 1 cup of oat flour.
Yes, great tip! I hope you both loved them!
I used protein powder and they did not turn out chalky! Baked for 20 minutes! The perfect fall protein muffin! Thanks for the recipe 😋
Amazing! So happy to hear that 🙂