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Close-up of a single golden pumpkin muffin in a brown tulip liner with a cracked, bakery-style top.

High-Protein Greek Yogurt Pumpkin Muffins

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These High-Protein Pumpkin Muffins are moist, fluffy, and perfectly spiced for Fall. Made with pumpkin purée, Greek yogurt, and whey protein, they pack 12 grams of protein each for a cozy breakfast or snack that’s both delicious and nourishing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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Servings : 12 muffins

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Ingredients

  • 1 cup canned pumpkin purée
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • ⅓ cup maple syrup
  • 3 tbsp melted coconut oil, slightly cooled
  • 1 tsp vanilla extract
  • 1 cup vanilla or plain whey protein powder
  • 1 cup oat flour, or finely blended rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice, (or 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves)
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
Start Cooking

Instructions
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners.
    Overhead shot of a muffin tin lined with tall brown tulip liners, ready for baking high protein pumpkin breakfast muffins.
  2. In a large mixing bowl, whisk together 1 cup canned pumpkin purée, 1 cup Greek yogurt, 2 large eggs, ⅓ cup maple syrup, 3 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
    Mixing bowl filled with Greek yogurt, pumpkin purée, eggs, and vanilla being combined to make healthy high protein pumpkin muffins.
  3. In another bowl, stir together 1 cup protein powder, 1 cup oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon cardamom, and ¼ teaspoon salt.
    Bowl of dry ingredients including protein powder, oat flour, baking powder, and pumpkin spice for high protein pumpkin oat muffins.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
    Smooth orange pumpkin batter made with protein powder and Greek yogurt being whisked in a stainless steel mixing bowl.
  5. Divide the batter evenly into the 12 muffin liners, filling each about ¾ full.
    Muffin tin filled with tall tulip liners, each half-filled with pumpkin muffin batter before baking.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
    Freshly baked high protein pumpkin muffins in brown tulip liners cooling in the muffin tin with golden, slightly cracked tops.

Nutrition

Calories: 160kcalCarbohydrates: 16gProtein: 12gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 43mgSodium: 163mgPotassium: 165mgFiber: 1gSugar: 7gVitamin A: 3243IUVitamin C: 1mgCalcium: 96mgIron: 2mg

Notes

  • Protein powder: Whey works best for a light, fluffy texture. Plant-based protein powders may make the muffins more dense, so adjust with a splash of milk if needed.
  • Add-ins: Fold in chocolate chips, chopped walnuts, or pumpkin seeds for extra flavor and crunch.
  • Storage: Store muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze up to 2 months.