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Easy One-Bowl Pumpkin Protein Muffins (Best No-Mixer Recipe)

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Soft, spiced, and packed with protein, these one-bowl pumpkin muffins come together in under 30 minutes with no mixer needed. Made with simple ingredients like pumpkin puree, Greek yogurt, and optional protein powder, they’re perfect for meal prep and taste like fall in a muffin tin.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil or melted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat or all-purpose flour
  • 1/2 cup vanilla or unflavored protein powder (optional; if omitted, add 1/2 cup extra flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup optional mix-ins: chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a large mixing bowl, combine the wet ingredients: pumpkin puree, Greek yogurt, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract. Whisk or stir with a fork until smooth and well combined.
  3. Add the dry ingredients on top of the wet mixture: flour, protein powder (if using), baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Stir until just combined, using a spatula or fork. Do not overmix; a few lumps are fine. Stop as soon as no streaks of flour remain.
  5. If using optional mix-ins, gently fold them in now. Reserve a few to sprinkle on top if desired.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. The batter will be thick and slightly sticky.
  7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

Don’t overmix the batter—stir just until combined for tender muffins. Use room temperature ingredients to prevent coconut oil from seizing. Measure flour correctly by spooning it into the cup and leveling off. Use 100% pure pumpkin puree, not pumpkin pie filling. Let muffins cool in the pan for 5 minutes to set. These taste even better the next day as flavors meld. For mini muffins, bake 10-12 minutes.

Nutrition

Keywords: pumpkin muffins, protein muffins, one-bowl muffins, healthy muffins, no-mixer muffins, pumpkin protein muffins, easy pumpkin muffins, meal prep muffins

Find it online: https://milacook.com/easy-one-bowl-pumpkin-protein-muffins-best-no-mixer-recipe/