Pumpkin spice season is officially here, and I’ve got the perfect cozy recipe to celebrate it: Pumpkin Spice Protein Muffins. These are everything I want in a fall breakfast — warm flavors, simple ingredients, and a good balance of protein, carbs, and healthy fats.
If you’ve been around here long enough, you know I’m all about finding that sweet spot between healthy and family-friendly. I love recipes that sneak in a little extra protein, but still feel like a treat. And let me tell you — these muffins deliver.
The secret? I lightened up the fat content by swapping half the oil for extra Greek yogurt. This makes them higher in protein, lower in fat, and still perfectly moist. The base mix is from Simple Mills, which means the ingredients are clean and gluten-free, and the whole recipe comes together in one bowl. It’s the kind of recipe you can pull off on a Sunday afternoon with kids running in and out of the kitchen — easy enough for them to help measure, whisk, and scoop.
These muffins are the kind of snack I feel good about handing my kids before school, but they’re also just as perfect with a cup of coffee on a chilly morning for me.
Ingredients
1 box @simplemills Pumpkin Muffin Mix 1 cup @twogoodyogurt low-fat vanilla Greek yogurt 3 eggs ¼ cup avocado oil 2 tablespoons hemp hearts
Toppings
@chobani pumpkin spice Greek yogurt (optional) Sprinkle of cinnamon
Directions
1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
2. In a mixing bowl, whisk together the eggs, Greek yogurt, avocado oil, and hemp hearts until smooth. Stir in the muffin mix until just combined — don’t overmix.
3. Scoop batter into muffin liners about halfway full (this is a great step for little hands to help with). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool completely.
4. Top with a spoonful of pumpkin spice Greek yogurt and a sprinkle of cinnamon just before serving.
Store leftovers in the refrigerator for up to 5 days.
Macros (per muffin, 12 muffins per batch)
Without topping:
Calories: 170 Protein: 7g Carbs: 17g Fat: 9g Fiber: 2g
With 2 Tbsp pumpkin spice yogurt topping:
Calories: 210 Protein: 10g Carbs: 23g Fat: 9g Fiber: 2g
Why These Muffins Work
Protein-Packed – Yogurt + hemp hearts add staying power. Better Macros – Less fat, more balance, but still cozy and satisfying. Kid-Approved – The flavor is fall-sweet without being over the top. Meal Prep Ready – Make once, enjoy all week.
✨These muffins are proof that you don’t have to choose between healthy and delicious. They’re warm, fluffy, full of pumpkin spice flavor, and sneak in a little extra nutrition for the whole family. Bake a batch with your kids this weekend, and you’ll have breakfast or snacks covered all week long.
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