Go Back
–+ servings
7 Day High Protein Low Carb Meal Plan For Clean Ea 2026 02 10 101143 1024x574 1

Pumpkin Almond Protein Muffins

Moist and subtly spiced muffins packed with protein, perfect for clean eating and easy meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American, Healthy
Servings 12 muffins
Calories 190 kcal

Ingredients
  

Dry Ingredients

  • 2 cups almond flour Measure by spooning into the cup and leveling.
  • 1 scoop vanilla whey protein powder (about 30 g) For extra protein, can add half a scoop more.
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice Can substitute with 1 tsp cinnamon and 1/2 tsp nutmeg.
  • 1/4 tsp salt

Wet Ingredients

  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1/3 cup honey or maple syrup For lower-carb, reduce maple syrup by half.
  • 1/4 cup plain Greek yogurt Can substitute with yogurt alternative for vegan.
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/3 cup chopped walnuts or sugar-free chocolate chips Add for extra flavor and texture.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
  • In a large bowl, whisk together dry ingredients: almond flour, protein powder, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a separate bowl, beat the eggs, then add pumpkin puree, honey (or maple), Greek yogurt, melted coconut oil, and vanilla. Whisk until smooth.
  • Pour the wet ingredients into the dry and fold gently until just combined. If the batter is very thick, add a tablespoon of milk at a time until it reaches a scoopable consistency.
  • Fold in walnuts or chocolate chips if using, then spoon the batter into muffin cups, filling them about 3/4 full.

Baking

  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops spring back lightly.
  • Cool in the pan for 10 minutes, then move to a wire rack. Enjoy warm or at room temperature.

Notes

Store muffins in an airtight container for up to 5 days, or freeze for up to 3 months. For a sweeter treat, drizzle a yogurt glaze after cooling. .

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 11gProtein: 7gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 4g
Keyword clean eating, High Protein Muffins, low carb, meal prep, Pumpkin Muffins
Tried this recipe?Let us know how it was!