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Cinnamon Pumpkin Protein Muffins
Original recipe: 12 servings · Prep: 15 min · Cook: 22 min · Total: 42 min
By PowerProteinPlates Editorial TeamPublished Apr 11, 2026 | Updated Oct 9, 2026
American
42 mins
easy-recipesmeal-prep-friendlywhole-foods
Pumpkin puree, oat flour, eggs and vanilla protein powder form these cinnamon-spiced muffins. Nuts and the listed sweetener are optional. Cool in the tin for 5 minutes, then finish cooling on a rack; protein-powder substitutions can change the texture.
Prep
15 min
Cook
22 min
Total
42 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 1/2 cups canned pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups oat flour (gluten-free if needed)
- 1/4 cup vanilla whey or plant-based protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup erythritol or monk fruit sweetener (optional, adjust to taste)
- 1/3 cup ground flaxseed
- 1/2 cup chopped walnuts or pecans (optional for texture)
Instructions
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
-
In a large bowl, whisk together pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
-
In a separate bowl, sift together oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, salt, ground flaxseed, and erythritol if using.
-
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to preserve muffin tenderness.
-
Optionally fold in the listed chopped walnuts or pecans.
-
Spoon batter evenly into muffin cups, filling about 3/4 full.
-
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-
Refrigerate cooled muffins promptly in an airtight container for up to 4 days.
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Serve after cooling. Protein powder is an ingredient; no quantified protein level is claimed.
Preparation and timing notes
The timing includes the upper 22-minute bake and 5-minute rest in the tin; complete rack cooling is additional. Use the listed powder quantity and do not add more powder to increase protein: different brands absorb liquid differently.
Frequently Asked Questions
- What should I know before starting?
- The timing includes the upper 22-minute bake and 5-minute rest in the tin; complete rack cooling is additional. Use the listed powder quantity and do not add more powder to increase protein: different brands absorb liquid differently.
- Can I freely substitute ingredients?
- Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.
Ingredient choices
The timing includes the upper 22-minute bake and 5-minute rest in the tin; complete rack cooling is additional. Use the listed powder quantity and do not add more powder to increase protein: different brands absorb liquid differently.
Storage
Refrigerate cooled muffins promptly in an airtight container for up to 4 days.
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