These Pumpkin Protein Muffins with Protein Streusel Topping are packed with pumpkin puree, fall spices, and protein powder making them an easy and filling way to start your morning! Made with spice cake mix and wholesome pantry ingredients, you can have delicious muffins in under one hour. Each muffin is topped with a generous amount of protein streusel and then baked to perfection. Grab a cup of coffee and start walking into the crisp fall morning air while enjoying this homemade breakfast pastry.
Here are the ingredients you need to make these pumpkin protein muffins.
Spice Cake Mix: This is a major ingredient in this recipe. It has the perfect blend of warm spices and softness needed to make these muffins moist and fluffy with each bite.
Pumpkin: Our recipe calls for canned pumpkin, but feel free to make your own pumpkin puree. It acts as a natural moistener allowing the muffins to be soft and tender without additional oil or butter. Be sure to choose the can that is 100% pumpkin and not pumpkin pie mix which has other ingredients added.
Whey Protein Powder: Vanilla-flavored whey protein powder adds a subtle sweetness and depth that compliments the warm spices while increasing amount of protein in the muffins.
Greek Yogurt: Choose full-fat or whole milk Greek yogurt for this recipe. It adds a slight tang and creamy texture that contributes to the overall protein content while the higher fat content keeps the muffins tender.
Other Ingredients You’ll Need: Brown sugar, unsalted butter, ground cinnamon, ground allspice, large eggs, and whole milk.
Making protein pumpkin muffins takes only a few easy steps. Here is an overview.
Make the streusel first, so when the pumpkin muffin batter is in the muffin cups, you’re ready to top them off and bake to golden perfection.
This recipe can be made in one bowl. Add all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and gently mix with a wooden spoon or spatula, making sure you don’t overmix.
Scoop out muffin batter and fill liners to at least 3/4 full. This is more than the normal amount but overfilling allows the muffins to get a beautiful rise. The tulip muffin liners come in handy as they allow for a taller muffin. Top each muffin with a generous tablespoon of protein streusel topping.
Bake muffins in a muffin tin that is lined with muffin (cupcake) liners. Tulip liners work best here! Allow muffins to cool slightly in the pan for 10 minutes before removing.
While these protein pumpkin muffins are best warm from the oven, here are some tips to enjoy them in the days to come.
Room Temperature
We don’t recommend storing these muffins at room temperature as they become soggy.
Refrigerator
Place muffins in an airtight container in the refrigerator for up to 5 days. Enjoy them right from the fridge or place them in the microwave for 10 to 15 seconds to slightly warm.
Freezer
Wrap each cooled muffin thoroughly with plastic wrap and place in a freezer-safe resealable plastic bag. Freeze for up to 3 months. To thaw, place in the refrigerator overnight or microwave for 30 to 40 seconds.
Heat oven to 350°F. Place a tulip baking cup in each of 12 regular-size muffin cups.
In a small mixing bowl, mix the brown sugar, 1/4 cup protein powder, melted butter, 1/2 teaspoon cinnamon and 1/2 teaspoon allspice with a fork or spatula until mixture resembles wet sand. Set aside.
In a large mixing bowl, whisk together the dry cake mix, 3/4 cup of the protein powder, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, and the cloves until blended. Add the pumpkin, eggs, milk, and yogurt. Stir with a spoon or spatula until just combined. The batter will be thick. Do not overmix.
Divide muffin batter evenly among muffin cups (cups will be at least 3/4 full). Sprinkle each muffin generously with the streusel, about 1 rounded tablespoon per muffin.
Bake 20 to 24 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes. Remove from the pan to a cooling rack. Cool slightly before serving.
Adding walnuts, pecans, or dried cranberries can elevate the flavor and give the muffins a delicious twist.
Allowing your eggs, milk, and yogurt to sit out at room temperature for 20 to 30 minutes before using them in this recipe can help ensure the batter is smoother and thoroughly blended.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6g | 10% |
| Saturated Fat | 3&½g | 17% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1&½g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 60mg | 19% |
| Sodium | 290mg | 12% |
| Total Carbohydrate | 36g | 12% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 21g | % Value Not Available |
| Protein | 10g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 8% |
| Potassium | 135mg | 4% |
| Vitamin A | Value Not Available | 70% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
