Description
These Healthy Protein Pumpkin Muffins with Greek Yogurt are moist, spiced, and packed with protein—everything you want in a fall breakfast or snack. They come together in under 30 minutes with simple ingredients and are perfect for meal prep.
Ingredients
Scale
- 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
- 1/2 cup (120g) plain Greek yogurt (full-fat or 2%, like Fage or Chobani)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (pure preferred)
- 1/4 cup (60ml) maple syrup
- 1/4 cup (50g) coconut sugar (or brown sugar)
- 1 1/2 cups (180g) whole wheat flour (or white whole wheat)
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips, chopped pecans, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, Greek yogurt, eggs, vanilla extract, and maple syrup until smooth and fully combined (like a thick, orange milkshake).
- Add the coconut sugar to the wet ingredients and whisk until dissolved (no grittiness when rubbed between fingers).
- In a separate medium bowl, whisk together the dry ingredients: whole wheat flour, protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until well combined and no clumps remain.
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula after each. Stop as soon as no streaks of flour remain (a few lumps are fine). The batter should be thick but scoopable, like slightly loose cookie dough.
- If using mix-ins (e.g., chocolate chips), fold them in gently now.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full (use a 1/4-cup scoop for consistency).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when lightly pressed.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Brush tops with melted butter or maple syrup while warm for a glossy finish.
Notes
Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Check muffins at 18 minutes to prevent overbaking. For dark non-stick pans, reduce oven temperature by 25°F. Muffins taste even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 9
- Sodium: 180
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
Keywords: protein pumpkin muffins, Greek yogurt muffins, healthy pumpkin muffins, high protein breakfast, fall muffins, meal prep muffins