Print

High-Protein Greek Yogurt Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

These High-Protein Greek Yogurt Pumpkin Muffins are moist, fluffy, and packed with wholesome ingredients. Featuring canned pumpkin purée and Greek yogurt, they deliver a natural sweetness and tender texture with a subtle tang. Enhanced with warm pumpkin pie spice, cardamom, and a touch of maple syrup, these muffins provide a cozy autumn flavor along with an impressive protein boost from whey protein powder and oat flour. Perfect for a healthy breakfast or snack, they’re gluten-friendly if you use certified gluten-free oat flour.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin purée (pure pumpkin, not pie filling)
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup whey protein powder (vanilla flavor recommended)
  • 1 1/4 cups oat flour (certified gluten-free if needed)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (cinnamon, nutmeg, ginger, cloves mixture)
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with tall brown tulip liners to prepare for baking.
  2. Combine Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.
  3. Mix Dry Ingredients: In a separate bowl, stir together the whey protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, ground cardamom, and salt to evenly distribute the leavening agents and spices.
  4. Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to avoid tough muffins.
  5. Fill Muffin Liners and Bake: Divide the batter evenly among the muffin liners, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps the muffins set and improves texture.

Notes

  • Use pure canned pumpkin purée, not pumpkin pie filling, to avoid extra sugars and spices.
  • Substitute whey protein powder with a plant-based protein powder for a dairy-free vegan option, but results may vary.
  • Certified gluten-free oat flour maintains gluten-friendliness; regular oat flour may contain gluten due to cross-contamination.
  • Do not overmix the batter to keep muffins tender and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature or warm briefly in the oven before serving.
  • For additional moisture, add a tablespoon of unsweetened applesauce if desired.

Keywords: high protein pumpkin muffins, Greek yogurt muffins, healthy pumpkin muffins, gluten-free pumpkin muffins, whey protein baking, fall breakfast recipes, pumpkin spice muffins

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