Print

Healthy Protein Pumpkin Muffins Recipe

healthy protein pumpkin muffins - featured image
Print Recipe

These Healthy Protein Pumpkin Muffins with Greek Yogurt are tender, just barely sweet, and packed with protein. They’re the perfect make-ahead breakfast or snack that actually satisfies you without the sugar crash.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2% recommended)
  • 2 large eggs, room temperature
  • 1 scoop (about 30g) vanilla protein powder (whey or plant-based blend)
  • 1 cup (90g) rolled oats, ground into flour
  • ½ cup (56g) almond flour
  • 3 tablespoons (45ml) maple syrup or honey
  • 2 tablespoons (30ml) coconut oil or melted butter
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • Optional: ⅓ cup dark chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners, or grease the cups well.
  2. Grind the rolled oats in a blender or food processor for 10-15 seconds until fine flour forms. Set aside.
  3. In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and melted coconut oil until smooth and creamy.
  4. In a separate medium bowl, whisk together oat flour, almond flour, protein powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
  5. Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined. Do not overmix. If adding mix-ins, fold them in now.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake on the middle rack for 18-22 minutes. At 18 minutes, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack. Cool completely before storing, about 30 minutes.

Notes

Don’t skip the Greek yogurt—it’s key for moisture and tenderness. Protein powder brands vary in absorption; if batter is too thick, add a tablespoon of milk; if too thin, add a tablespoon of oat flour. Room temperature eggs prevent coconut oil from seizing. Check muffins at 18 minutes to avoid overbaking. Let cool completely before storing to prevent sogginess. Muffins taste even better on day two.

Nutrition

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

Find it online: https://livelybite.com/healthy-protein-pumpkin-muffins-recipe/