High-Protein, Greek Yogurt Pumpkin Muffins

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As the crisp air of fall settles in, I’ve been on the lookout for comforting yet nutritious treats to enjoy any time of day. That’s when I whipped up these high-protein Greek yogurt pumpkin muffins—a cozy snack packed with flavor and a unique twist that makes them unforgettable.

The creamy tang of Greek yogurt combined with the subtle sweetness of pumpkin and warm spices creates the perfect balance. Plus, adding a secret splash of maple syrup and a hint of cinnamon sugar on top brings an exciting flair you’ll want to share with friends or save for later indulgence.

What You Need

To make these high-protein Greek yogurt pumpkin muffins, you’ll need a wonderful blend of pantry staples and fresh ingredients that complement each other beautifully. Greek yogurt serves not only as a protein powerhouse but also keeps the muffins moist and tender.

Pumpkin puree adds that rich autumnal flavor while providing moisture and some natural sweetness. I’ve added a bit of oat flour to increase fiber and create a heartier texture. Spices like cinnamon and nutmeg bring warmth, while a touch of vanilla extract rounds everything out. The recipe calls for a little baking powder to help the muffins rise perfectly.

A unique twist is the use of a small amount of pure maple syrup mixed right into the batter, complementing the pumpkin’s sweetness without overpowering it. Instead of traditional sugar topping, I sprinkle cinnamon sugar on top before baking to add a delightful crispy crust. For an extra protein boost, I use whey or plant-based protein powder—just choose your favorite! This recipe comes together quickly and offers a nourishing snack or breakfast that you’ll love reaching for on busy mornings.

Preparing The Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it. Next, mix the dry ingredients in one bowl: oat flour, protein powder, baking powder, cinnamon, nutmeg, and a pinch of salt. I like to sift these together to ensure even distribution and a light, fluffy texture.

In another bowl, whisk together the wet ingredients—Greek yogurt, pumpkin puree, maple syrup, vanilla extract, and a little unsweetened almond milk to keep the batter smooth. Then combine the wet and dry ingredients gently, stirring just until everything is incorporated. Be careful not to overmix, as you want your muffins to stay tender and airy. Spoon the batter into your muffin cups, filling them about three-quarters full, then sprinkle each muffin with a pinch of cinnamon sugar for that signature crispy topping.

Tool Requirements

Making these muffins doesn’t require fancy kitchen gadgets, which is great for anyone who loves simple but delicious homemade snacks. Essential tools include a standard 12-cup muffin tin, which makes this recipe easy to scale up or down. I recommend using silicone muffin liners or parchment paper liners to prevent sticking and make cleanup a breeze.

You’ll also need two medium-sized mixing bowls—one for wet and one for dry ingredients—and a whisk or fork for blending. A spoon or small ice cream scoop helps portion the batter evenly across muffin cups. Finally, having a medium-sized sieve or fine mesh strainer is handy for sifting dry ingredients to avoid clumps, though if you’re in a hurry, you can skip this step.

Serving Suggestions

These high-protein Greek yogurt pumpkin muffins are super versatile. Here are some tasty ways I like to enjoy them:

• Warm them up and spread a little vegan butter or almond butter for an extra creamy bite.
• Pair with a hot cup of chai tea or your favorite coffee for a perfect morning combo.
• Serve alongside a bowl of fresh berries or sliced apples to add a refreshing contrast.
• Add a dollop of coconut whipped cream for a fun dessert twist.

Storage Tips

These muffins keep their flavor and texture best when stored properly. Here’s what I do:

• Keep muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days to maintain freshness.
• You can freeze them individually wrapped for up to 2 months. Just thaw at room temperature or warm gently in the microwave before eating.

With these storage tips, it’s easy to make a batch ahead of time and enjoy a quick, satisfying snack anytime!

High-Protein, Greek Yogurt Pumpkin Muffins

Discover the magic of high-protein Greek yogurt pumpkin muffins—moist, flavorful, and packed with nutrition! This easy recipe blends creamy pumpkin puree, warming spices, and protein powder for a delightful fall treat perfect for breakfast or a snack. With a sweet cinnamon sugar twist on top, these muffins are a cozy must-try. Save this recipe for gluten-friendly, high-protein pumpkin muffins that anyone will love sharing!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree canned or fresh
• 1/2 cup plain Greek yogurt
• 1/3 cup oat flour
• 1/4 cup vanilla protein powder whey or plant-based
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp cinnamon sugar for topping

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Instructions

 

• Preheat oven to 350°F (175°C). Prepare muffin tin with liners or grease.
• In a bowl, sift together oat flour, protein powder, baking powder, cinnamon, nutmeg, and salt.
• In another bowl, whisk pumpkin puree, Greek yogurt, maple syrup, almond milk, and vanilla extract until smooth.
• Fold dry ingredients gently into wet ingredients until just combined.
• Divide batter evenly among muffin cups, filling about 3/4 full.
• Sprinkle cinnamon sugar evenly on top of each muffin.
• Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 15gFat: 4g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.