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Pumpkin Protein Muffins for Lunchboxes

Pumpkin protein muffins for lunchboxes made with pumpkin puree and warm spices for soft, moist, tender crumb. Baked until lightly golden, they’re easy grab-and-go muffins with optional mini chocolate chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup oat flour
  • 1 scoop vanilla protein powder Use 30 g per scoop.
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs Large.
  • 1 cup pumpkin puree
  • 0.33 cup maple syrup
  • 0.25 cup plain Greek yogurt
  • 0.25 cup unsweetened applesauce
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
Optional add-ins and topping
  • 0.25 cup mini chocolate chips (optional) Optional.
  • 2 tbsp pumpkin seeds, for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
Mix dry ingredients
  1. Whisk the oat flour, vanilla protein powder, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt in a large bowl until evenly combined. Stop mixing when you see no dry spice pockets.
Mix wet ingredients
  1. Whisk the eggs, pumpkin puree, maple syrup, plain Greek yogurt, unsweetened applesauce, melted coconut oil, and vanilla extract in another bowl until smooth. The mixture should look glossy and uniform.
Combine and add optional chips
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips, if using.
Fill and top
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with pumpkin seeds so they stay visible after baking.
Bake
  1. Bake at 350°F for 18–22 minutes, until a toothpick inserted into the center comes out clean and the tops are lightly golden. Look for domed tops and set centers rather than wet batter.
Cool and finish
  1. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely. This prevents soggy bottoms and helps them hold their shape.

Notes

Pro tip: don’t overmix once wet meets dry—stir only until you no longer see flour to keep muffins soft. Store in an airtight container for up to 4 days; freeze for longer storage (up to 2–3 months). For a dairy-free option, use a dairy-free Greek-style yogurt or substitute more applesauce to keep the same moisture level.