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High-Protein Greek Yogurt Pumpkin Muffins

These muffins combine the deliciousness of pumpkin with the protein power of Greek yogurt, making them a nutritious treat for any time of the year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Ensure the pumpkin puree is smooth
  • 1 cup Greek yogurt Fage is recommended for best results
  • 2 whole eggs Use large eggs for the best texture
Dry Ingredients
  • 1 cup protein powder Preferably vanilla flavor
  • 1 cup flour All-purpose or gluten-friendly flour can be used
  • 1/2 cup sugar or sweetener Coconut sugar is a good option
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon For flavor enhancement
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt Sea salt preferred, regular salt is fine
Topping
  • 2 tablespoons cinnamon sugar For sprinkling on top of muffins

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, Greek yogurt, and eggs. Mix until smooth.
  3. In another bowl, mix together the protein powder, flour, sugar, baking powder, baking soda, spices, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until combined. Leave a few lumps for better texture.
  5. Divide the batter evenly among muffin cups using an ice cream scoop for uniformity.
  6. Sprinkle cinnamon sugar on top of each muffin before baking.
Baking
  1. Bake in the oven for about 18-20 minutes, checking for doneness after 15 minutes using a toothpick.
  2. Once done, cool the muffins in the pan for about 5 minutes before transferring them to a wire rack.

Notes

These muffins freeze beautifully! Consider using a good non-stick muffin tin for the best results. They are excellent served with almond butter or cream cheese.