Protein Pumpkin Muffins

Low-carb muffins for the fall

Two protein pumpkin muffins topped with creamy frosting, with a package of Whey Protein and slices of bright orange sunshine squash in the background.
Goal shape
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 132
Protein 12 g
Fat 7 g
Ingredients …

10 Persons

You will need

200 g pumpkin puree
200 g reduced-fat yogurt
2 eggs
100 g almond flour
60 g Whey Protein of your choice
1 tsp Flavor Kick of your choice
1 tsp cinnamon
1 tsp baking powder

For the frosting:
200 g low-fat quark (fromage frais)
1 tsp Flavor Kick of your choice
0.5 tsp cinnamon

Protein Pumpkin Muffins

Low-carb muffins for the fall

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Pumpkin cuts a stunning figure outside of your soup pot, too. The sweet, nutty flavor is also a spectacular addition to anything your bakers’ heart desires. With our recipe for pumpkin muffins, you can snack to your heart’s desire without worrying that extra calories or fat will send you into hibernation.


  • Preheat the oven to 180° C.
  • Mix the pumpkin puree, yogurt, and eggs in a bowl.
  • Add the almond flour, Whey Protein, Flavor Kick, cinnamon, and baking powder. Mix until a smooth batter is just formed.
  • Divide the batter into 10 muffin cups. Bake for 20-25 minutes. Set aside until cool.
  • Meanwhile, mix the frosting ingredients into a smooth, creamy texture. Set aside in the fridge.
  • When the pumpkin muffins have cooled, top with the frosting.
  • Enjoy!
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