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Fluffy Greek Yogurt Pumpkin Protein Muffins: Easy 30-Minute Recipe

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These fluffy Greek yogurt pumpkin protein muffins are quick, easy, and packed with protein and fiber. Made with simple ingredients in one bowl, they’re perfect for meal prep and stay moist for days.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/3 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 scoop vanilla or unflavored protein powder (about 30 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/3 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons chia seeds or flaxseed meal (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Pour the dry mixture into the wet mixture. Use a rubber spatula to fold gently until just combined—about 10 to 12 strokes. Do not overmix. If using add-ins, fold them in now.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Enjoy warm or at room temperature. Store leftovers in an airtight container.

Notes

Don’t overmix the batter—overmixing leads to dense muffins. Use room temperature ingredients if possible. Check your protein powder: some are more absorbent and may require extra liquid. Rotate the pan halfway through baking for even cooking. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. These muffins freeze well for up to 3 months.

Nutrition

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

Find it online: https://ariaappetite.com/fluffy-greek-yogurt-pumpkin-protein-muffins-easy-30-minute-recipe/