Pumpkin Spice Protein Muffins

Pumpkin Spice Protein Muffins

Warm up with a delicious pumpkin muffin, or two! These are a favorite in our house when the weather cools down because they are so macro-friendly that you can have more than one.  If you choose to make a few batches, you can save one in the freezer and when thawed, heat them for a few seconds in the microwave.  Enjoy!


Servings: 14

Macros per serving: ( 3 F / 15 C / 16 P )



  • 200g birch benders protein pancake mix (can sub Kodiak cakes)

  • 600g canned pumpkin

  • 130g vanilla greek yogurt (sub pumpkin if you can find it!)

  • 200g vanilla protein

  • 1-ounce crushed pecans

  • 1 tsp. pumpkin pie spice 

  • 1 1/4 cups unsweetened cashew/almond milk



  1. Preheat oven to 375 degrees.

  2. In a large bowl, combine pancake mix, protein, and pumpkin pie spice. 

  3. In a separate bowl, combine pumpkin, yogurt, and cashew milk. 

  4. Combine wet into dry ingredients and mix well. 

  5. Spray a muffin tin lightly with cooking oil, or use silicone baking cups. Evenly distribute the batter into your muffin pan and top with crushed pecans. 

  6. Bake for 13-15 minutes. Remove and allow to cool before storing for meal prep!

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