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High-Protein, Greek Yogurt Pumpkin Muffins Recipe

High-Protein, Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

5.2 from 10 reviews

These High-Protein Greek Yogurt Pumpkin Muffins are a deliciously moist and nutritious treat, perfect for breakfast or a snack. Packed with protein from Greek yogurt and protein powder, combined with seasonal pumpkin and warm spices, they offer a wholesome way to enjoy fall flavors while keeping your energy levels up.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup pumpkin puree
  • 1/2 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/2 cup oat flour
  • 1/4 cup vanilla protein powder (whey or plant-based)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Topping

  • 1 tbsp cinnamon sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with muffin liners or grease the cups well to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together oat flour, vanilla protein powder, baking powder, ground cinnamon, ground nutmeg, and salt to ensure even distribution and a light texture.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, Greek yogurt, pure maple syrup, 2 tablespoons of almond milk, and vanilla extract until the mixture is smooth and homogenous. If the batter seems too thick, gradually add the remaining tablespoon of almond milk until it reaches a smoothly combined consistency without becoming runny.
  4. Fold Mixtures: Gently fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix to maintain a tender crumb.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
  6. Add Topping: Sprinkle cinnamon sugar evenly over the top of each filled muffin cup for a sweet, spiced finish.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs.
  8. Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before serving or storing.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • If you prefer a vegan version, use a plant-based protein powder and ensure the Greek yogurt substitute is vegan friendly.
  • Adjust sweetness by varying the amount of maple syrup or cinnamon sugar topping to your taste.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • To freeze, wrap muffins individually and store in a freezer bag for up to 3 months. Thaw at room temperature before eating.

Nutrition

Keywords: pumpkin muffins, high protein muffins, Greek yogurt muffins, healthy pumpkin muffin recipe, fall baking, low fat snacks

Find it online: https://cookwithruby.com/high-protein-greek-yogurt-pumpkin-muffins-recipe/