High Protein Greek Yogurt Pumpkin Muffins (Print Version)
High protein Greek yogurt pumpkin muffins are a healthy, delicious breakfast or snack. Enjoy these moist, flavorful treats packed with fall spices and wholesome ingredients.
# 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 Wholesome Dry Blend
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
1/2 cup light brown sugar, packed
04 -
1 1/2 tsp baking powder
05 -
1/2 tsp baking soda
06 -
1/4 tsp salt
→ Pumpkin & Protein Powerhouse
07 -
1 cup plain non-fat Greek yogurt
08 -
1 cup pumpkin puree (not pie filling)
09 -
2 large eggs
10 -
1/4 cup avocado oil
11 -
1 tsp vanilla extract
→ Warm Autumn Spice Medley
12 -
1 1/2 tsp ground cinnamon
13 -
1/2 tsp ground ginger
14 -
1/4 tsp ground nutmeg
15 -
1/8 tsp ground cloves
→ Optional Topping & Texture
16 -
1/4 cup raw pumpkin seeds
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. This prepares your equipment for baking delicious High Protein Greek Yogurt Pumpkin Muffins efficiently and prevents sticking.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup vanilla protein powder, 1/2 cup light brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves until well combined.
03 -
In a separate medium bowl, whisk together 1 cup plain non-fat Greek yogurt, 1 cup pumpkin puree, 2 large eggs, 1/4 cup avocado oil, and 1 tsp vanilla extract until smooth and fully incorporated. Ensure all wet components are evenly blended.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough High Protein Greek Yogurt Pumpkin Muffins. A few small lumps are perfectly fine.
05 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If using, sprinkle 1/4 cup raw pumpkin seeds over the tops of the muffins for added texture and a delightful crunch.
06 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time for your High Protein Greek Yogurt Pumpkin Muffins may vary slightly depending on your oven's calibration.
07 -
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these nutritious treats warm or at room temperature as a healthy snack.
# Notes:
01 -
For a different flavor profile, try adding 1/2 cup of chocolate chips or chopped walnuts to the batter along with the pumpkin seeds.
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 3 months.
03 -
Adjust the protein powder type based on your preference; whey provides a slightly different texture than plant-based, but both work well. Ensure it's a flavor that complements pumpkin.
04 -
These muffins are perfect for a quick breakfast, a post-workout snack, or a healthy dessert. A dollop of extra Greek yogurt or a sprinkle of cinnamon can elevate them further.
# Tools You'll Need:
01 -
Muffin tin
02 -
Muffin liners
03 -
Large mixing bowl
04 -
Whisk
05 -
Rubber spatula
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 190 kcal
Total Fat: 7 g
Total Carbohydrate: 24 g
Protein: 10 g