Baking · Breakfast · Fall · Vanilla

Protein Pumpkin Muffins

  • Prep15 min
  • Serves12
  • Protein from the scoop3g per muffin
  • FlavorVanilla
Homemade pumpkin protein muffins topped with pumpkin seeds and chocolate chips in a muffin tin

Thanksgiving week is busy. These pumpkin muffins are the easy win: one bowl for the dry, one for the wet, and 20 minutes in the oven. They taste like pumpkin bread, they make the whole house smell like fall, and each one has Vanilla MycoProtein baked right in.

The recipe makes a dozen, so you’ve got grab-and-go breakfasts for the week, a snack for the drive to Grandma’s, or something to set out while the turkey’s in the oven. Each muffin has about 7g of protein.

Why you’ll love it

  • Soft and moist. Pumpkin and Greek yogurt keep them tender, not dry or rubbery like a lot of protein bakes.
  • Made for the holidays. Warm pumpkin spice, a little maple, chocolate chips and crunchy pumpkin seeds on top.
  • Freezer friendly. Bake a batch now and pull one out whenever you need it.

Our pantry picks

  • Pumpkin: We use Libby’s 100% Pure Pumpkin. It’s thick and consistent, so your muffins bake up the same every time.
  • Maple syrup: We use Lakanto Classic Maple Syrup. It’s sweetened with monk fruit, so you get real maple flavor with less sugar.
  • Chocolate chips: We use Lakanto Semi-Sweet Chocolate Chips. They melt into little pockets of chocolate without a sugar overload.

Tips and swaps

  • Don’t overmix. Stir until you can’t see dry flour, then stop. Overmixing makes muffins tough.
  • Make your own oat flour by blending rolled oats until fine. All-purpose flour works too.
  • Use plain pumpkin purée, not pumpkin pie filling, which already has sugar and spice in it.
  • Dairy-free? Use a dairy-free yogurt and coconut oil.
  • Storing: Keep them in an airtight container for 3 days, in the fridge for 5, or freeze for up to 3 months. Warm one for 15 to 20 seconds in the microwave.

Make it your own

Swap the chocolate chips for chopped pecans or dried cranberries, add a swirl of cream cheese before baking, or drizzle the tops with a little maple once they cool.

Ingredients

  • 1 1/2 cups (150g) oat flour or all-purpose flour
  • 4 scoops (80g) Vanilla MycoProtein
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup pumpkin purée (we use Libby's 100% Pure Pumpkin)
  • 2 large eggs
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/3 cup maple syrup (we use Lakanto Classic Maple Syrup for less sugar)
  • 1/4 cup coconut oil or butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips (we use Lakanto Semi-Sweet Chocolate Chips)
  • 2 tbsp pumpkin seeds, for the tops

Steps

  1. Heat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk the oat flour, MycoProtein, baking powder, baking soda, pumpkin pie spice and salt.
  3. In another bowl, whisk the pumpkin, eggs, yogurt, maple syrup, melted coconut oil and vanilla until smooth.
  4. Pour the wet ingredients into the dry and fold until just combined. Stir in the chocolate chips.
  5. Fill the muffin cups about 3/4 full and sprinkle the tops with pumpkin seeds.
  6. Bake 18 to 20 minutes, until the tops spring back and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then move to a rack.

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