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Fluffy Pumpkin Protein Muffins with Greek Yogurt

fluffy pumpkin protein muffins with Greek yogurt - featured image
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These fluffy pumpkin protein muffins with Greek yogurt are light, tender, and packed with protein. They solve the problem of dry or rubbery protein muffins, offering a delicious and healthy breakfast or snack that tastes like fall.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1/4 cup maple syrup (pure maple syrup)
  • 1/4 cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 cups oat flour
  • 1 scoop vanilla or unflavored protein powder (about 30 grams, whey-casein blend recommended)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt (fine sea salt)
  • 1/3 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons pumpkin seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups well with cooking spray.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
  3. In a separate medium bowl, whisk together the dry ingredients: oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Whisk well to break up any clumps.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula and fold gently. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  5. If using mix-ins, fold them in now with 3-4 gentle folds.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Optional: sprinkle a few pumpkin seeds or chocolate chips on top of each muffin and press them in gently.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Wait at least 10 minutes before eating for best texture.

Notes

Don’t over-mix the batter to keep muffins fluffy. Use room temperature eggs to prevent coconut oil from solidifying. Let batter rest for 5 minutes before baking for better texture. Rotate pan halfway through baking for even browning.

Nutrition

Keywords: pumpkin protein muffins, Greek yogurt muffins, healthy pumpkin muffins, high protein muffins, fall breakfast

Find it online: https://jollyfork.com/fluffy-pumpkin-protein-muffins-with-greek-yogurt/