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High Protein Pumpkin Muffins with Greek Yogurt

High Protein Pumpkin Muffins with Greek Yogurt - recipe card
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Moist, tender pumpkin muffins with a warm spice blend and a protein boost from Greek yogurt and whey protein. These muffins are perfect for meal prep, a grab-and-go breakfast, or a satisfying snack. Each muffin delivers 14 grams of protein without any chalky aftertaste.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 scoop (30g) unflavored or vanilla whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full-fat Greek yogurt
  • 2 large eggs
  • 1/4 cup honey
  • 2 tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line a standard 12-cup muffin tin with 8 paper liners or lightly grease with nonstick spray. If using paper liners, a light spritz of oil helps prevent sticking with protein powder.
  2. In a medium bowl, whisk together the flour, whey protein powder, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Break up any lumps in the protein powder to ensure even distribution.
  3. In a large bowl, whisk the pumpkin puree, Greek yogurt, eggs, honey, melted coconut oil, and vanilla extract until completely smooth and uniform in color. The mixture should be thick but pourable.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing will develop gluten and make the muffins tough.
  5. Divide the batter evenly among 8 muffin cups, filling each about 3/4 full. An ice cream scoop makes this easy and ensures uniform size.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back lightly when pressed.
  7. Remove from the oven and let cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely. This prevents soggy bottoms from steam trapped in the pan.
  8. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Notes

For a dairy-free version, substitute the Greek yogurt with a thick plant-based yogurt and use a plant-based protein powder. The muffins can be made gluten-free by using a 1:1 gluten-free baking flour blend. To boost protein further, add an extra scoop of protein powder and reduce flour by 2 tablespoons, but note the texture may become slightly denser. For best results, use a whey protein blend rather than pure isolate, which can dry out baked goods. For a complete breakfast, serve with an extra dollop of Greek yogurt or a hard-boiled egg on the side.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-muffins-with-greek-yogurt/