High-Protein, Greek Yogurt Pumpkin Muffins
These Greek Yogurt High-Protein Pumpkin Muffins are moist, flavorful, and packed with protein, making them perfect for breakfast, snacks, or post-workout fuel. The combination of pumpkin, warm spices, and Greek yogurt creates a tender, fluffy texture while keeping the muffins nutritious and satisfying.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 1 cup pumpkin puree
- ½ cup Greek yogurt
- 2 large eggs
- ½ cup maple syrup or honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup or honey, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in optional mix-ins like nuts or dark chocolate chips if desired.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a dairy-free option, use plant-based yogurt.
Can be stored at room temperature in an airtight container for up to 3 days.
Muffins freeze well; thaw before serving.
Optional flavor variations include adding pumpkin spice, shredded coconut, or protein powder.