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Healthy Pumpkin Protein Muffins with Greek Yogurt

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These Healthy Pumpkin Protein Muffins with Greek Yogurt are moist, tender, and packed with protein. They taste like a treat but keep you full until lunch, making them perfect for meal prep or a quick breakfast.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120g) Greek yogurt (full-fat or 2%)
  • 1 scoop (about 30g) vanilla protein powder (e.g., Orgain Simple Vanilla)
  • 1 cup (112g) almond flour (super-fine, e.g., Bob’s Red Mill)
  • 1/2 cup (60g) oat flour (certified gluten-free if needed)
  • 2 large eggs (room temperature)
  • 1/4 cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) coconut oil (melted)
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/4 cup dark chocolate chips or 1/4 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 12-cup muffin tin with parchment paper liners or grease well with coconut oil.
  2. In a large bowl, whisk together the almond flour, oat flour, pumpkin pie spice, baking soda, and salt. Break up any clumps in the almond flour.
  3. In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract (if your protein powder doesn’t already have it) until smooth and well combined.
  4. Pour the wet mixture into the dry mixture and stir gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fold in the vanilla protein powder gently until fully incorporated. If the batter seems too thick, add a tablespoon of milk; if too thin, add another tablespoon of almond flour.
  6. Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. If desired, sprinkle dark chocolate chips or chopped pecans on top, pressing them gently into the batter.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and springy to the touch.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Notes

Use full-fat or 2% Greek yogurt for best moisture; nonfat will make muffins dry. Quality of protein powder matters—choose one with natural sweeteners. Let batter rest 5 minutes before baking for a more tender muffin. Muffins taste even better on day two.

Nutrition

Keywords: pumpkin muffins, protein muffins, Greek yogurt muffins, healthy muffins, gluten-free muffins, meal prep breakfast

Find it online: https://evabakery.com/healthy-pumpkin-protein-muffins-with-greek-yogurt/