High Protein Greek Yogurt Pumpkin Muffins (Print Version)
High protein pumpkin muffins made with Greek yogurt. Enjoy fluffy, moist, and healthy fall-flavored treats perfect for breakfast or a snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Foundation
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
1 1/2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Pumpkin & Protein Powerhouse
06 -
1 cup plain non-fat Greek yogurt
07 -
1 cup pumpkin puree (not pie filling)
08 -
2 large eggs
09 -
1/2 cup maple syrup
10 -
1/4 cup melted unsalted butter or avocado oil
11 -
1 teaspoon vanilla extract
→ Warm Spice Embrace
12 -
2 teaspoons pumpkin pie spice
13 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. This initial high heat helps create a beautiful dome on your Fluffy High Protein Greek Yogurt Pumpkin Muffins.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup vanilla protein powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Set aside.
03 -
In a separate medium bowl, combine 1 cup plain non-fat Greek yogurt, 1 cup pumpkin puree, 2 large eggs, 1/2 cup maple syrup, 1/4 cup melted unsalted butter or avocado oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine for achieving truly Fluffy High Protein Greek Yogurt Pumpkin Muffins.
05 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This ensures proper rising and even baking for your delicious muffins.
06 -
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 -
Let the Fluffy High Protein Greek Yogurt Pumpkin Muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a delightful treat.
# Notes:
01 -
For a dairy-free option, ensure your protein powder is plant-based and use avocado oil instead of butter.
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.
03 -
Feel free to fold in 1/2 cup of chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor before baking.
04 -
Do not overmix the batter! Overmixing develops gluten, which can make your muffins tough instead of light and fluffy.
# Tools You'll Need:
01 -
Muffin tin
02 -
Paper liners
03 -
Large mixing bowl
04 -
Whisk
05 -
Spatula
06 -
Measuring cups
07 -
Measuring spoons
08 -
Oven
# Nutrition Facts (Per Serving):
Calories: 174 kcal
Total Fat: 5 g
Total Carbohydrate: 24 g
Protein: 10 g