Fluffy High Protein Pumpkin Muffins with Greek Yogurt (Print Version)
Enjoy fluffy, moist pumpkin muffins packed with protein from Greek yogurt. A healthy and delicious breakfast or snack for fall flavors.
# 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
03 -
2 tsp baking powder
04 -
1 tsp baking soda
05 -
1/2 tsp salt
→ Pumpkin & Protein Powerhouse
06 -
1 cup plain Greek yogurt (0% or 2% fat)
07 -
1 cup pumpkin puree (not pumpkin pie filling)
08 -
2 large eggs
09 -
1/2 cup maple syrup
10 -
1/4 cup light olive oil
11 -
1 tsp vanilla extract
→ Warm Autumn Spices
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
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup vanilla protein powder, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
02 -
In a separate large bowl, whisk together 1 cup plain Greek yogurt, 1 cup pumpkin puree, 2 large eggs, 1/2 cup maple syrup, 1/4 cup light olive oil, and 1 tsp vanilla extract until smooth and well combined.
03 -
Add the warm autumn spices to the wet mixture: 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves. Stir until just incorporated. This aromatic blend is key for your Fluffy High Protein Greek Yogurt Pumpkin Muffins.
04 -
Pour the dry ingredient mixture into the wet pumpkin mixture. Gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine for these Fluffy High Protein Greek Yogurt Pumpkin Muffins.
05 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For extra height and a bakery-style dome, you can fill them almost to the top.
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 your Fluffy High Protein Greek Yogurt Pumpkin Muffins comes out clean.
07 -
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these delicious and nutritious muffins warm or at room temperature.
# Notes:
01 -
For an extra boost of flavor and texture, consider adding 1/2 cup of chocolate chips or chopped walnuts to the batter before baking.
02 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well for up to 3 months.
03 -
If you don't have maple syrup, you can substitute with honey or another liquid sweetener, adjusting to your preferred sweetness level. For a different protein flavor, try unflavored or a different vanilla protein powder.
04 -
These muffins are perfect for a quick breakfast, a post-workout snack, or a healthy dessert. Serve them plain or with a dollop of extra Greek yogurt.
# Tools You'll Need:
01 -
Muffin tin
02 -
Paper liners
03 -
Large mixing bowl
04 -
Whisk
05 -
Spatula
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 180 kcal
Total Fat: 5 g
Total Carbohydrate: 23 g
Protein: 8 g