Protein muffins are the perfect way to fuel your day without compromising on flavor. These Cardamom Spiced Zucchini Pumpkin Protein Muffins are soft, hearty, and loaded with nutrients — plus a subtle warmth from ground cardamom and cinnamon. With hidden veggies, wholesome ingredients, and a protein boost from vanilla protein powder, these muffins are everything you want in a quick breakfast or post-workout snack. They’re easy to make, easy to store, and even easier to devour!

Table of Contents

❤️ Why You’ll Love These Protein Muffins

Packed with Protein – Keeps you full and satisfied
Hidden Veggies – Zucchini + pumpkin = sneaky nutrition
Warm Fall Spices – Cardamom, cinnamon, nutmeg, and more
Refined Sugar-Free – Naturally sweetened with coconut sugar
Perfect for Meal Prep – Store well in fridge or freezer
Gluten-Free & Dairy-Free Friendly – Easy swaps included

🛒 Ingredients

1¼ cups whole wheat pastry flour (or white whole wheat)
¼ cup vanilla protein powder
2 tsp baking powder
½ tsp salt
1½ tsp ground cardamom
1½ tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
⅛ tsp allspice
½ cup pumpkin puree
⅓ cup coconut sugar
¼ cup melted coconut oil
1 large egg (room temperature)
½ cup unsweetened plant-based milk (room temperature)
1 tsp vanilla extract
1 cup shredded zucchini (well-drained)

👩‍🍳 Instructions

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a medium bowl, whisk together dry ingredients: flour, protein powder, baking powder, salt, and spices.
In a large bowl, whisk pumpkin, coconut sugar, melted oil, and egg until smooth. Add milk and vanilla and mix well.
Gently fold dry ingredients into the wet mixture. Do not overmix.
Add shredded zucchini and stir just until combined.
Fill muffin cups ⅔ to ¾ full. Bake 15–20 minutes, checking at 15 min. A toothpick should come out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 9 muffins
Difficulty: Easy

🍽️ Nutrition Facts (Per Muffin – Estimated)

Calories: 100–120
Protein: 3–5g
Carbs: 12–15g
Fat: 6–8g
Fiber: 2g

Note: Values vary by protein powder and flour choice.

💡 Tips & Variations

Avoid soggy muffins: Squeeze shredded zucchini dry using a clean towel.
Don’t overmix: Stop as soon as ingredients are just combined.
Room temperature matters: Cold milk and eggs can solidify the oil.
Flavor swaps: Try pumpkin pie spice in place of individual spices.
Dairy-free? Use flax egg and almond milk.
Extra protein: Add a tablespoon of chia seeds or hemp hearts.

Cardamom Spiced Zucchini Pumpkin Protein Muffins

These warm-spiced, protein-rich muffins are made with zucchini, pumpkin, and cardamom. A healthy grab-and-go breakfast or post-workout snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 9

Calories 100 kcal

Equipment

Mixing bowls
Muffin tin
– Grater
Measuring cups & spoons
– Whisk or spatula

Ingredients

– 1¼ cups whole wheat pastry flour
– ¼ cup vanilla protein powder
– 2 tsp baking powder
– ½ tsp salt
– 1½ tsp ground cardamom
– 1½ tsp ground cinnamon
– ½ tsp ground ginger
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ⅛ tsp allspice
– ½ cup pumpkin puree
– ⅓ cup coconut sugar
– ¼ cup melted coconut oil
– 1 egg room temp
– ½ cup plant-based milk room temp
– 1 tsp vanilla extract
– 1 cup shredded drained zucchini

Instructions

Preheat oven to 375°F. Grease or line muffin tin.
Whisk flour, protein powder, baking powder, salt, and spices in a bowl.
In another bowl, mix pumpkin, sugar, oil, egg, milk, and vanilla.
Add dry to wet and stir gently.
Fold in zucchini until just combined.
Fill muffin cups ⅔ full. Bake 15–20 minutes.
Cool and enjoy!

Notes

– Use gluten-free flour if needed
– Muffins freeze well for up to 3 months
– Sweeten more with a drizzle of maple syrup

Keyword protein muffins, zucchini muffins, healthy muffins

❓ FAQs

Can I freeze these protein muffins?
Yes! Freeze in an airtight container for up to 3 months. Thaw at room temp or microwave for 20–30 seconds.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. The texture may be slightly different, but still delicious.

Can I skip the protein powder?
Yes, just add ¼ cup extra flour in place of the powder.

What’s the best oil substitute?
Melted butter, avocado oil, or olive oil work well.

🥄 Conclusion

These protein muffins bring everything you love about fall — warm spices, pumpkin, and comfort — but with a healthy twist. Whether you’re rushing to work, hitting the gym, or packing school snacks, these muffins have you covered. Soft, nourishing, and naturally sweetened, they’re a must-bake recipe for the season!