Moist Greek Yogurt Pumpkin Muffins Recipe
These Moist Greek Yogurt Pumpkin Muffins are a delightful autumn treat, combining the rich flavors of pumpkin and warm pumpkin pie spices with the added moisture and protein from Greek yogurt and protein powder. Perfectly tender and lightly sweetened with brown sugar and maple syrup, these muffins make a wholesome breakfast or snack option.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet 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
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 variety)
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 melted coconut oil, packed brown sugar, pure maple syrup, unsweetened applesauce, Greek yogurt, canned pumpkin puree, eggs, and vanilla extract until smooth and fully combined.
- Combine Dry Ingredients with Wet Mixture: Add baking powder, fine salt, pumpkin pie spice, vanilla-flavored protein powder, and flour to the wet ingredients. Stir gently until just combined, avoiding overmixing to keep the muffins tender. Finish with a gentle fold using a spatula to incorporate any remaining flour from the bottom of the bowl.
- Portion the Batter: Using a 1/4 cup cookie scoop or measuring cup, divide the batter evenly into the prepared muffin cups, filling each 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 a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for about 10 minutes before carefully removing them. Serve warm with butter or nut butter if desired.
Notes
- Make sure the Greek yogurt and eggs are at room temperature for better mixing and texture.
- You can use all-purpose or gluten-free flour based on your preference.
- Avoid overmixing the batter to keep the muffins light and tender.
- These muffins freeze well; store in an airtight container for up to 3 months.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
Keywords: pumpkin muffins, Greek yogurt muffins, healthy pumpkin recipe, protein muffins, gluten-free muffins, fall recipes
