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A stack of moist high protein pumpkin muffins on a wire cooling rack with a dusting of cinnamon.

High Protein Greek Yogurt Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 165
Ingredients Method

Ingredients
  

  • 2 cups oat flour
  • 2 scoops (60g) vanilla whey protein powder
  • 1 cup canned pumpkin puree (unsweetened)
  • 1 cup non -fat plain Greek yogurt
  • 1/3 cup pure maple syrup
  • 2 large egg s
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract until the mixture is homogenous.
  3. In a separate medium bowl, sift together the oat flour, protein powder, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Gradually incorporate the dry ingredients into the wet ingredient mixture using a spatula, folding gently until no dry streaks remain.
  5. Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  6. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.