Pumpkin Protein Muffins
on Oct 19, 2025
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If you’re anything like me, you can’t resist a fall treat. Especially one that fits your macros. These Pumpkin Protein Muffins are soft, perfectly spiced, and made with just four simple ingredients. They taste like dessert but pack over 11 grams of protein each!
Whether you’re meal prepping for busy mornings, need a quick post-workout snack, or just want a sweet bite that keeps you on track, this recipe checks all the boxes. Bonus: your kitchen will smell amazing while they bake.
NUTRITIONAL INFORMATION / MACROS
Makes: 12 muffins
Serving size: 1 muffin
Calories: 242
Macros: 11.8P / 39C / 4.2F (1.5 fiber)
Search the food database in MyFitnessPal and MacrosFirst for Pumpkin Protein Muffins.
INGREDIENTS
- Spice cake mix (Such as Duncan Hines)
- Clean Simple Eats vanilla or pumpkin whey protein powder
- 100% pure pumpkin
- Semi-sweet mini chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F.
- In a mixing bowl, combine the cake mix and protein powder.
- Add the pumpkin and chocolate chips. Mix until combined, but don’t overmix.
- Scoop about ¼ cup of batter into each muffin liner.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
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SUPPLIES USED
12 Count Muffin Pan – If you’re in need of a muffin pan, this one is great!
Variations
- Chocolate Lovers: Use chocolate protein powder instead of vanilla and swap the spice cake mix for devil’s food cake.
- Pumpkin Cream Cheese: Add a small spoonful of light cream cheese in the center of each muffin before baking for a gooey surprise.
- Mini Muffins: Scoop 1 tablespoon of batter into a mini muffin pan and bake for about 10–12 minutes—perfect for kids’ lunches or bite-sized snacks.
- No Chocolate Chips: Replace chocolate chips with chopped pecans or walnuts for a nutty crunch.
Stay Fit Mom Tip
Warm one of these muffins in the microwave for 10 seconds and top it with a little whipped cream or almond butter—it tastes just like a bakery-style pumpkin treat but keeps you full and satisfied!
More SFM Muffin Recipes to Try!
- Banana Oat Muffins
- Chocolate Chip Protein Muffins
- German Chocolate Protein Muffins
- Sausage Blueberry Muffins
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Pumpkin Protein Muffins
Equipment
Ingredients
- 1 box spice cake mix, Such as Duncan Hines
- 4 scoops Clean Simple Eats vanilla or pumpkin whey protein powder, 136g
- 1 14 oz. can 100% pure pumpkin
- 6 tablespoons semi sweet mini chocolate chips, 84g
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine the cake mix and protein powder.
- Add the pumpkin and chocolate chips.
- Combine well, but don’t over mix.
- Scoop about 1/4 cup of mix into each muffin liner.
- Bake for 15–20 minutes or until the center is cooked through.
- Let cool and keep refrigerated up to 1 week. Freeze for up to 3 months.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Pumpkin Muffins.”
Absolutely love these. So simple and so so yummy!
These are so easy and so so yummy.
These were super simple to make and they are delicious! Mine are just much drier than what I like. That is the only reason for the 4 stars. I will definitely make them again!
HI Jennifer, they will be dry if you overcook them, or if don’t store them in an airtight container. Your oven may cook a little hotter, so maybe check them 4-5 minutes earlier next time. Otherwise they should be perfect! 🙂