Print

High-Protein Pumpkin Muffins: Easy, Fluffy & Healthy

high-protein pumpkin muffins - featured image
Print Recipe

These fluffy high-protein pumpkin muffins are a game-changer for meal prep. Made with Greek yogurt and pumpkin puree, they are moist, tender, and packed with protein, making them a perfect grab-and-go breakfast or post-workout snack that actually tastes like a treat.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) plain Greek yogurt (thick, like Fage or Chobani)
  • 2 large eggs (room temperature)
  • 1/3 cup (80ml) honey or maple syrup
  • 1/4 cup (60ml) coconut oil or unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) whole wheat pastry flour
  • 1/2 cup (60g) vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional mix-ins: 1/2 cup dark chocolate chips, 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth and creamy, about 1 minute.
  3. Combine dry ingredients: In a separate bowl, whisk together whole wheat pastry flour, protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Sift protein powder if clumpy.
  4. Fold dry into wet: Add dry ingredients to wet. Use a rubber spatula to gently fold until just combined (a few lumps are fine). Do not overmix. Fold in optional mix-ins if using.
  5. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Smooth tops if needed.
  6. Bake: Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway through for even baking.
  7. Cool: Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. If batter seems too dry, add a tablespoon of milk; if too wet, add a tablespoon of flour. For extra tall muffin tops, let batter rest in tin for 10 minutes before baking. Store in airtight container at room temperature for 2 days, refrigerator for 1 week, or freeze for up to 3 months.

Nutrition

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

Find it online: https://emmaoven.com/high-protein-pumpkin-muffins-easy-fluffy-and-healthy/