High Protein Pumpkin Muffins with Greek Yogurt (Print Version)
Fuel your day with delicious high protein pumpkin muffins. Made with Greek yogurt, these moist and flavorful treats are perfect for breakfast or a healthy snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Moist Foundation
01 -
1 cup pumpkin puree
02 -
1 cup plain non-fat Greek yogurt
03 -
2 large eggs
04 -
1/4 cup avocado oil
05 -
1 tsp vanilla extract
→ Sweetness & Leavening
06 -
1/2 cup light brown sugar, packed
07 -
1/4 cup maple syrup
08 -
2 tsp baking powder
09 -
1 tsp baking soda
10 -
1/2 tsp salt
→ The Dry Protein & Spice Blend
11 -
1 1/2 cups all-purpose flour
12 -
1/2 cup unflavored protein powder (whey or plant-based)
13 -
1 1/2 tsp ground cinnamon
14 -
1/2 tsp ground ginger
15 -
1/4 tsp ground nutmeg
16 -
1/8 tsp ground cloves
# Instructions:
01 -
In a large bowl, whisk together 1 cup pumpkin puree, 1 cup plain non-fat Greek yogurt, 2 large eggs, 1/4 cup avocado oil, and 1 tsp vanilla extract until smooth. Stir in 1/2 cup light brown sugar and 1/4 cup maple syrup until well combined.
02 -
In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unflavored protein powder, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.
03 -
Pour the dry ingredient mixture into the wet ingredient mixture. Fold gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. This gentle mixing ensures tender High Protein Greek Yogurt Pumpkin Muffins.
04 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. A large spoon or an ice cream scoop works well for this step, ensuring consistent muffin sizes.
05 -
Bake your High Protein Greek Yogurt Pumpkin Muffins for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.
06 -
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. Enjoy your delicious High Protein Greek Yogurt Pumpkin Muffins warm or at room temperature.
# Notes:
01 -
For a different flavor, try adding 1/2 cup chopped walnuts or chocolate chips to the batter before baking. You can also substitute coconut oil for avocado oil.
02 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months.
03 -
The Greek yogurt is key for moisture and protein, so don't skip it! Overmixing the batter can lead to tough muffins, so fold gently until just combined.
04 -
These muffins are delicious on their own, but also pair wonderfully with a dollop of extra Greek yogurt, a drizzle of maple syrup, or a sprinkle of cinnamon sugar.
# Tools You'll Need:
01 -
Muffin tin
02 -
Muffin liners
03 -
Large mixing bowls
04 -
Whisk
05 -
Spatula
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 194 kcal
Total Fat: 5 g
Total Carbohydrate: 26 g
Protein: 8 g