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High-Protein, Greek Yogurt Pumpkin Muffins

High-Protein Greek Yogurt Pumpkin Muffins for Guilt-Free Indulgence

Enjoy guilt-free indulgence with these High-Protein Greek Yogurt Pumpkin Muffins, a perfect blend of flavor and nutrition.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Pumpkin Puree Fresh pumpkin can substitute if pureed well.
  • 1 cup Plain Greek Yogurt Opt for thick plant-based yogurt for a vegan version.
  • 1 cup Oat Flour Ensure it’s certified gluten-free.
  • 1/2 cup Vanilla Protein Powder Choose between whey or a plant-based alternative.
  • 1/4 cup Pure Maple Syrup Honey or agave can be used as substitutes.
  • 1/2 cup Unsweetened Almond Milk Feel free to swap with any non-dairy milk.
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg Pumpkin pie spice can be used instead.
  • 1/4 teaspoon Salt A little goes a long way!
  • 1 teaspoon Vanilla Extract Using pure extract makes a difference.
For the Topping
  • 3 tablespoons Cinnamon Sugar Sprinkle generously on top before baking.

Equipment

  • Oven
  • Mixing bowls
  • Muffin Tin
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, ground cinnamon, ground nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, plain Greek yogurt, pure maple syrup, unsweetened almond milk, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. Sprinkle cinnamon sugar over the top of each muffin before baking.
  7. Bake for 20-25 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 15gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Store muffins in an airtight container for up to 2 days at room temperature or freeze for longer enjoyment.

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