Who doesn’t love a pumpkin muffin? These Pumpkin Protein Muffins get a boost of nutrition with protein powder, and are gluten-free and dairy-free friendly.
Why You Should Try Naked Nutrition Protein
Over the past few weeks, I’ve been using Naked Nutrition protein powder in smoothies, overnight oats, baked goods and in soup. I specifically have been using the Naked Bone Broth protein powder.
This bone broth protein powder is made from European beef bones. Two scoops contain 20 grams of protein, including a range of amino acids and collagen, which I really appreciate as a registered dietitian.
My fiancé and I often use protein powders in our morning smoothies or overnight oats to keep us fuller, longer. A benefit of using the Naked Nutrition Bone Broth powder is that it can be used in both sweet and savory applications. The bone broth powder has a savory, yet subtle flavor. The addition of hot water helps bring out that flavor. While this protein powder, is great for soups and stews, it also works well in sweet applications.
I love how this protein powder provides added nutrients to my pumpkin muffins without any aftertaste or determent to the muffin’s texture. No one would suspect I snuck in any usual ingredients into these tasty treats.
Naked Bone Broth Protein Powder: Keep in mind that this recipe was tested using this specific type of protein powder. You can easily order it online if you don’t see it in your local grocery stores. It would not be a good idea to substitute a flavored protein powder with either natural or artificial sweeteners. Since we already add sugar to this recipe, the end result may be overly sweet.
Pumpkin: Canned pumpkin puree or freshly roasted and pureed pumpkin can be used. Make sure you don’t buy pumpkin pie filling, as there will be added sweeteners and fats.
Flour: This recipe was tested with both all-purpose flour and a gluten-free all-purpose flour blend. They can be used in exactly the same amounts.
Sugar: I used coconut sugar in this recipe. You can also use regular granulated sugar or 2 parts granulated sugar and 1 part brown sugar. This recipe has not been tested using sugar substitutes, so I would avoid them in this case.
Oil: I choose to use coconut oil. For a lower saturated fat option, try vegetable oil or light olive oil.
Yogurt: Feel free to substitute with a plant-based yogurt to keep this recipe dairy-free.
Spices: I use a combo of ground cinnamon, nutmeg, cloves and ginger, but a pre-made pumpkin pie spice blend would work well, too.
To make these pumpkin protein muffins, first whisk together the dry ingredients, excluding the protein powder (1). Then, in another bowl, whisk together the eggs and sugar (2). Add in the oil (3). Whisk in the pumpkin, yogurt and vanilla (4).
Next, bring a small amount of water to a boil. Whisk in two tablespoons of hot water into the protein powder to create a paste (5). Make sure there aren’t any lumps. Whisk the protein paste into the wet ingredients.
Then, add the dry ingredients to the wet ingredients in 2-3 additions (6). Do not overmix. You can either make these muffins immediately or allow the batter to rest covered in the fridge for 1-24 hours. I recommend allowing the batter to rest overnight, which helps produce fluffier muffins with higher muffin tops.
Preheat the oven to 425F. Line a muffin pan with liners. Divide batter evenly amongst the tin (7). Bake for 5 minutes. Reduce the oven temperature to 350F and continue to bake for 10-14 minutes. Do not open the oven door too early, or the muffins may fall. When a tester inserted into the center comes out clean, you know they’re ready (8). Cool over a wire rack in the tin for 5-10 minutes. Then remove muffins from the pan and cool completely on top of the wire rack.
Recipe Tips and FAQs
- If you prefer tall fluffy muffins, there are two great tips I can share. For one, start your oven at 425F and reduce it to 350F about 5 minutes later. That initial blast of higher heat helps the muffins rise. If you have the patience, I also suggest mixing the muffin batter the day before you plan to bake them. An overnight fermentation in the fridge also leads to noticeably fluffy, more domed muffin tops.
- For added flavor and texture, feel free to stir in chocolate chips, white chocolate chips, walnuts or pecans!
These Pumpkin Protein Muffins are gluten friendly. I’ve tested the recipe with both regular all-purpose flour and a gluten-free blend, and they both work great!
Yes, these muffins can be made dairy free. For a dairy free version, substitute in a plain, nondairy yogurt. Just keep in mind, this recipe contains eggs so it is not vegan.
Freezing muffins is a great way to preserve them. I suggest wrapping each muffin in plastic and placing in a freezer bag. They will stay good for up to 3 months. To defrost, place the muffins in the fridge the night before you plan to eat them.
The density of the muffin varies, depending on the exact recipe. This version is not dense, because there is adequate leavener and a good ratio of fat, sugar, liquid and flour. Also make sure to avoid opening the oven door frequently, as this can cause the muffins to collapse and become dense.
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Fluffy Pumpkin Protein Muffins
- Total Time: 48 minutes
- Yield: 1 dozen muffins 1x
These Pumpkin Protein Muffins get a boost of nutrition with protein powder, and are gluten-free and dairy-free friendly.
- 1 ¼ cups all purpose flour or gluten free all-purpose blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt (¼ teaspoon fine salt)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg (or ground)
- ⅛ teaspoon ground cloves
- ¾ cup coconut sugar
- 2 large eggs, at room temperature
- ½ cup coconut oil
- ¾ cup canned pumpkin puree
- ½ cup plain Greek yogurt (full fat or low fat, or vegan alternative), at room temperature
- 2 teaspoons vanilla extract
- ½ cup Naked Bone Broth protein powder
Preheat oven and prep pan. If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.
Mix the dry ingredients. In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, salt and ground spices.
Mix the wet ingredients. In a large bowl, whisk together the sugar and eggs until thoroughly mixed. Whisk in the oil. Whisk in the pumpkin, yogurt and vanilla extract.
Make protein paste. Add 2 tablespoons of boiling water to the protein powder, 1 tablespoon at a time. Mix thoroughly to make a smooth paste. Make sure there are no lumps. Whisk protein paste into the wet ingredients.
Combine wet and dry ingredients. Add dry ingredients to wet ingredients in 2-3 additions. Mix until homogenous, but do not overmix.
Let batter rest (optional). For taller, fluffier muffins rest the batter at least an hour or up to overnight in the refrigerator. Preheat oven to 425F when you’re ready to make the muffins.
Bake. Divide muffin batter evenly amongst muffin cups in tin. Bake on the center rack of the oven for 5-7 minutes, or until muffin tops rise about ¼ inch above the top of the tin. Reduce oven to 350F. Continue to bake for 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool tray on wire rack for 5-10 minutes. Remove muffins from tin and place directly on rack. Cool completely. Enjoy.
Feel free to substitute 1 ¾ teaspoons of pumpkin pie spice for the individual spices.
You can use granulated sugar or a combo of ½ cup granulated sugar and ¼ cup light brown sugar in place of coconut sugar. I do not recommend sugar substitutes.
You can use vegetable oil or light olive oil instead of coconut oil.
Do not use a sweet protein powder instead of the Naked bone broth powder.
Add chocolate chips or nuts to these muffins, if desired.
You can freeze cooked and cooled muffins for up to 3 months. I wrap them in plastic and then place them in a ziplock storage bag. Defrost overnight in the fridge before you’re planning to eat them.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 13g
- Sodium: 193mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 33mg
Keywords: pumpkin protein muffins, protein muffins, pumpkin muffins, healthy pumpkin muffins
Dislcaimer: This post is sponsored by Naked Nutrition. All information and opinions shared are my own.
Nancy Russo says
These look so good ~ I will be making these muffins!
Sabrina Russo says
Dinitia Smith says
This looks so delicious – not your usual Halloween fair. Can’t wait to try it.
Sabrina Russo says
Thank you, Dinitia 🙂