Quick Description
These High-Protein Pumpkin Muffins are the perfect fall treat with the warmth of cinnamon and the richness of pumpkin, but made with a protein-packed twist. Using a box of yellow cake mix combined with pure pumpkin and protein powder, these muffins are moist, flavorful, and a great source of protein, perfect for a quick breakfast or snack.
Servings & Timing
Serves: 12 muffins
Prep Time: 5 minutes
Bake Time: 25 minutes
Total Time: ~30 minutes
Ingredients List
- 1 box yellow cake mix (or sugar-free version)
- 1 can (15 oz) pure pumpkin
- ½ cup water
- 1 tsp cinnamon (optional)
- 1 scoop vanilla protein powder (for added protein boost)
- 1 tsp vanilla extract (optional)
Instructions
-
Preheat Oven
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. -
Mix Ingredients
In a large bowl, combine the yellow cake mix, pumpkin, water, cinnamon, and protein powder. Stir until smooth. If you want extra flavor, add vanilla extract. -
Fill Muffin Tin
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. -
Bake
Bake for 25 minutes or until a toothpick comes out clean. -
Cool & Serve
Allow muffins to cool before serving.
Nutrition (per muffin – approximate)
Calories: 180
Protein: 9g
Carbs: 30g
Fat: 4g
Fiber: 3g
Sugar: 12g
Benefits
- High-Protein: Packed with protein for muscle recovery
- Low-Fat: Lightened-up version of a fall favorite
- Moist & Flavorful: Perfect texture and flavor
- Easy & Quick: Simple ingredients for a fast bake
- Great for Meal Prep
Additional Notes
- For a dairy-free version, use a plant-based protein powder and a dairy-free cake mix.
- You can add chocolate chips or nuts for extra flavor and texture.
- Add a little more cinnamon or nutmeg if you like a spicier muffin.
Dietary Info
High-Protein: Yes
Vegetarian: Yes
Low-Sugar Option: Yes (use sugar-free cake mix)
Gluten-Free Option: Yes (use gluten-free cake mix)
Brief Introduction
These High-Protein Pumpkin Muffins are perfect for pumpkin lovers who still want to keep their nutrition goals in check. They’re easy to make, and with protein powder added, they’re a perfect snack to keep you energized and full.
Step-by-Step Cooking Guide
- Mix all ingredients
- Spoon into muffin tin
- Bake until golden brown
- Cool and enjoy
Ingredient Details & Substitutions
- Pumpkin: Adds moisture and natural sweetness
- Yellow Cake Mix: Use sugar-free or whole-wheat for a healthier option
- Protein Powder: Whey or plant-based works best
- Cinnamon: Adds warmth and spice
Recipe Variations & Serving Suggestions
- Add a topping of cream cheese or Greek yogurt for extra creaminess
- Top with a sprinkle of oats for a crunchy finish
- Serve warm with a drizzle of maple syrup
Storage & Make-Ahead
Refrigerator: 3–4 days in an airtight container
Freezer: 2 months
Reheat: Microwave or toaster oven for best texture
FAQs
Can I use other types of cake mix?
Yes, you can use spice or carrot cake mix for a different flavor.
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s cooked and mashed until smooth.
Can I make them without protein powder?
Yes, but the protein content will be lower.
Optional Personal Story
I love pumpkin treats, but I needed something with a little more staying power. These high-protein muffins are my go-to because they’re quick to make and fill me up without all the sugar.
Call-to-Action
Try these High-Protein Pumpkin Muffins for your next fall baking session. They’re quick, easy, and a perfect way to enjoy your pumpkin cravings while staying on track with your fitness goals! 🎃💪
