Pumpkin Pie Protein Muffins with Chocolate and Walnuts
Pumpkin, warming spices, and protein powder make a batch of soft muffins for breakfast or a snack.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Pumpkin pie spice, pumpkin purée and unflavored pumpkin seed protein powder form the base of this muffin.
- Ready to portion. Baking in muffin wells gives individual pieces that are easy to serve from the batch.
- A defined yield. The card makes 22 muffins. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Muffin pan and liners
- Whisk
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially gluten-free protein pancake mix and pumpkin purée.
- Flour or baking mix. This recipe specifies gluten-free protein pancake mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Protein ingredient. Use the stated unflavored pumpkin seed protein powder. Changing the type or brand can change both texture and nutrition.
Pumpkin Pie Protein Muffins with Chocolate and Walnuts
Ingredients
Equipment
Method
- Heat the oven to 375°F and line and lightly grease 22 muffin cups.
- Whisk the pumpkin, yogurt, eggs, egg whites, and maple syrup. Stir in the pancake mix, protein powder, and spices only until combined.
- Fold in the chocolate and walnuts, then divide the batter evenly among the cups.
- Bake for about 15–18 minutes, until set and a tester shows no wet batter. Cool for 5 minutes in the pan, then move to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Yogurt: Forager Project Unsweetened Plain Greek Style for a plain dairy-free Greek-style option. Keep coconut yogurt where the recipe specifically calls for it.
Pancake mix: King Arthur gluten-free protein mix or Kodiak gluten-free mix. Use the recipe’s specified mix for its stated nutrition; alternatives may need different liquid amounts. Kodiak contains egg and carries a milk cross-contact warning.
Plant protein: Sprout Living Simple Pumpkin Seed Protein is the preferred unflavored pumpkin-seed option. Use the weight specified; other powders are not automatically scoop-for-scoop substitutes.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Let the muffins cool as directed before removing them from the pan. Serve the number of muffins that matches the card’s serving yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for gluten-free protein pancake mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 132 calories, 10 g protein, 14.5 g total carbohydrate, 4.1 g fat and 1.8 g fiber. One serving is 1/22 of the finished recipe.
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Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
