Description
These Moist Greek Yogurt Pumpkin Muffins are a protein-packed, health-conscious fall treat that combines the cozy flavors of pumpkin spice with Greek yogurt for extra moisture and protein. Perfect for busy mornings, they offer a lower-sugar, nutritious alternative to traditional pumpkin muffins, using wholesome ingredients like pumpkin puree, applesauce, and maple syrup. Suitable for meal prep, they keep well refrigerated or frozen and offer delicious versatility with easy substitutions.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners and lightly spray the liners with cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted coconut oil, packed brown sugar, pure maple syrup, unsweetened applesauce, Greek yogurt (ensure it is at room temperature), canned pumpkin puree, eggs (also at room temperature), and vanilla extract until smooth and fully combined.
- Combine Dry Ingredients with Wet Mixture: Add the baking powder, fine salt, pumpkin pie spice, vanilla-flavored protein powder, and flour to the wet mixture. Stir gently just until combined with no streaks of flour remaining, avoiding overmixing to keep the muffins tender. Gently fold with a spatula to incorporate ingredients from the bottom of the bowl.
- Portion the Batter: Using a 1/4 cup cookie scoop or measuring cup, evenly distribute the batter into the lined muffin cups, filling about 3/4 full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20–23 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for about 10 minutes before carefully removing them. This resting period allows them to set. Enjoy warm with butter or nut butter if desired.
Notes
- Ensure Greek yogurt and eggs are at room temperature before mixing to avoid batter lumps.
- Avoid overmixing the batter once flour and protein powder are added to prevent dense muffins.
- Check muffins at minimum baking time to avoid overbaking; muffins firm up as they cool.
- Letting the batter rest 5-10 minutes before baking improves moisture absorption and tenderness.
- Substitute oils, sweeteners, yogurt, pumpkin puree, protein powder, or flour as needed to suit dietary preferences or ingredient availability.
- Store muffins at room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 3 months.
- Thaw frozen muffins overnight in the fridge or warm in the microwave for 20-30 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins, protein muffins, Greek yogurt baking, healthy pumpkin muffins, fall breakfast recipes, low sugar muffins, gluten-free pumpkin muffins
