Fluffy High Protein Pumpkin Muffins with Greek Yogurt (Print Version)
Enjoy fluffy high protein pumpkin muffins made with Greek yogurt. A healthy, satisfying breakfast or snack packed with flavor and nutrients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Foundation
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine sea salt
→ Pumpkin & Protein Powerhouse
05 -
1 cup plain non-fat Greek yogurt
06 -
1 cup canned pumpkin puree
07 -
2 large eggs
08 -
1/2 cup light brown sugar, packed
09 -
1/4 cup maple syrup
10 -
1/4 cup unsalted butter, melted
11 -
1 teaspoon vanilla extract
→ Autumn Spice Blend
12 -
2 teaspoons pumpkin pie spice
13 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. This initial high heat helps create the perfect dome for your Fluffy High Protein Greek Yogurt Pumpkin Muffins.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Set aside.
03 -
In a separate medium bowl, combine 1 cup plain non-fat Greek yogurt, 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup light brown sugar, 1/4 cup maple syrup, 1/4 cup unsalted butter (melted), and 1 teaspoon vanilla extract. Whisk until smooth.
04 -
Pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few small 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. This ensures consistent baking and a beautiful rise for your Fluffy High Protein Greek Yogurt Pumpkin Muffins.
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 15-18 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Fluffy High Protein Greek Yogurt Pumpkin Muffins warm or at room temperature.
# Notes:
01 -
For an extra boost of flavor and texture, consider folding in 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) with the dry ingredients.
02 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
03 -
Don't overmix the batter! Overmixing develops the gluten in the flour, which can result in dense, tough muffins instead of the desired fluffy texture. Mix until just combined.
04 -
These muffins are delicious on their own, but a dollop of extra Greek yogurt or a sprinkle of cinnamon sugar makes for a delightful breakfast or snack.
# Tools You'll Need:
01 -
Muffin tin
02 -
Paper liners
03 -
Large mixing bowl
04 -
Whisk
05 -
Spatula
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 166 kcal
Total Fat: 5 g
Total Carbohydrate: 26 g
Protein: 5 g