High Protein Greek Yogurt Pumpkin Muffins

Tender, fluffy high protein pumpkin muffins made with Greek yogurt and protein powder, delivering 12g of protein per muffin with warm fall spices.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

240 g pumpkin puree pure pumpkin, not pie filling
180 g plain Greek yogurt full-fat preferred
3 large eggs room temperature
60 ml maple syrup
1 teaspoon vanilla extract
120 g all-purpose flour spooned and leveled
60 g vanilla protein powder whey or plant-based
1.5 teaspoons baking powder fresh
0.5 teaspoon baking soda
1.5 teaspoons pumpkin spice
0.25 teaspoon salt
0.25 cup dark chocolate chips or chopped walnuts optional

Equipment

Large mixing bowl
whisk or hand mixer
Standard 12-cup muffin tin
Paper liners or cooking spray
Measuring cups and spoons
Ice cream scoop (optional)
Wire cooling rack

Method

Preheat oven to 375°F (190°C). Line muffin tin with paper liners or spray with nonstick cooking spray.
In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth and well combined.
Add flour, protein powder, baking powder, baking soda, pumpkin spice, and salt to the wet mixture. Stir gently until just combined. Don't overmix.
If using chocolate chips or nuts, gently fold them into the batter.
Divide batter evenly among muffin cups, filling each about 3/4 full. Use an ice cream scoop for easier filling.
Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Don't overmix the batter or muffins will be dense. Different protein powders absorb liquid differently. Add 1 to 2 tablespoons milk if too thick, or 1 tablespoon flour if too thin. Room temperature eggs and yogurt mix more evenly. Full-fat Greek yogurt works best for moisture. Store at room temperature for 3 days, refrigerate for 1 week, or freeze individually wrapped for up to 3 months.