Name: Moist Greek Yogurt Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 3 tbsp melted coconut oil (or your preferred neutral oil); 1/4 cup packed brown sugar; 1/4 cup pure maple syrup; 1/4 cup unsweetened applesauce; 1/4 cup Greek yogurt, at room temperature; 8 oz canned pumpkin puree; 2 large eggs, at room temperature; 1 tsp pure vanilla extract; 1 tsp baking powder; 1/2 tsp fine salt; 1 tbsp pumpkin pie spice blend; 1/2 cup vanilla-flavored protein powder (such as clean simple eats); 1 1/4 cups flour (all-purpose or gluten-free blend with xanthan gum)

Introduction

Fall baking is a delight, especially when it involves cozy pumpkin flavors. These moist Greek yogurt pumpkin muffins are packed with protein and made with health-conscious ingredients, making them perfect for a nutritious breakfast or snack. They offer the classic autumn taste without the usual sugar crash.

The image shows six golden brown muffins in a silver muffin tray, each sitting in white pleated paper liners. The muffins have a slightly cracked top surface with a soft and fluffy texture visible. The muffin tray rests on a white marbled surface with a light gray cloth partially visible in the corner. The lighting highlights the warm color of the muffins and the slight shine on their tops, making them look fresh and ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp melted coconut oil (or your preferred oil)

1/4 cup packed brown sugar

1/4 cup pure maple syrup

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt, at room temperature

8 oz canned pumpkin puree

2 large eggs, at room temperature

1 tsp pure vanilla extract

1 tsp baking powder

1/2 tsp fine salt

1 tbsp pumpkin pie spice blend

1/2 cup vanilla-flavored protein powder (such as clean simple eats)

1 1/4 cups flour (use all-purpose or gluten-free variety)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners and lightly spray them with cooking spray to prevent sticking.

Step 2: In a large bowl, whisk together melted coconut oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth and combined.

Step 3: Add baking powder, salt, pumpkin pie spice, protein powder, and flour to the wet mixture. Stir gently until just combined with no flour streaks; avoid overmixing for tender muffins.

Step 4: Using a 1/4 cup scoop or measuring cup, divide the batter evenly into the muffin cups, filling each about three-quarters full.

Step 5: Bake the muffins for 20–23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Let the muffins cool in the pan for about 10 minutes before removing them carefully. Enjoy warm with butter or nut butter if desired.

Tips & Variations

Make sure ingredients like Greek yogurt and eggs are at room temperature to prevent the oil from solidifying and creating lumps.

Use canned pumpkin puree for consistent moisture and best results, or make your own from sugar or pie pumpkins, ensuring it’s well-strained.

Swap coconut oil for canola oil, melted butter, or even applesauce for a lower-fat version.

Try brown sugar, maple syrup, or honey alone as sweeteners, adjusting baking temperature if using honey.

Replace protein powder with different types like whey, pea, or brown rice protein; adjust vanilla if using unflavored protein.

If you don’t have pumpkin spice, mix 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves as a homemade blend.

Storage

Store muffins at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate them in a sealed container for up to one week. These muffins also freeze well; cool completely, then store in a freezer bag for up to 3 months. To enjoy, thaw overnight in the fridge or microwave for 20–30 seconds, adding a quick zap if you prefer them warm.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but be sure to cook, puree, and strain it thoroughly to remove excess moisture. This will help maintain the right texture in your muffins. Canned pumpkin is more convenient and consistent for baking.

What can I do if I don’t have protein powder?

You can omit the protein powder and increase the flour slightly, but the muffins will be less protein-rich. Alternatively, add a bit of ground oats or almond flour for some extra texture and nutrition, but keep in mind the texture may vary.