Description

These Moist Greek Yogurt Pumpkin Muffins are a delicious, wholesome treat perfect for fall or any time you crave a flavorful, tender muffin. Made with pumpkin puree, Greek yogurt, and a blend of warm spices, these muffins are sweetened naturally with maple syrup and brown sugar, featuring a subtle protein boost from vanilla-flavored protein powder. They’re easy to prepare, moist in texture, and wonderfully spiced for a comforting snack or breakfast option.

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 (use 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 ensure the muffins don’t stick.
Mix the Wet Ingredients: In a large bowl, whisk together melted coconut oil, brown sugar, maple syrup, unsweetened applesauce, Greek yogurt, canned pumpkin puree, eggs, and vanilla extract until the mixture is smooth and fully combined.
Combine Dry Ingredients with Wet Mixture: Add baking powder, salt, pumpkin pie spice, vanilla-flavored protein powder, and flour to the wet mixture. Stir gently until just combined and no streaks of flour remain, avoiding overmixing. Finish with a gentle fold using a spatula to incorporate everything evenly.
Portion the Batter: Using a 1/4 cup cookie scoop or measuring cup, evenly divide the batter into lined muffin cups, filling each about 3/4 full.
Bake the Muffins: Bake in the preheated oven for 20–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Let muffins cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy warm with a spread of butter or nut butter, if desired.

Notes

Ensure that the Greek yogurt and eggs are at room temperature for the best texture and mixing.
You can substitute coconut oil with other neutral oils like vegetable oil or melted butter.
To keep muffins gluten-free, use a gluten-free all-purpose flour blend.
Do not overmix the batter to ensure tender muffins.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 9 g
Sodium: 150 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 45 mg

Keywords: pumpkin muffins, greek yogurt muffins, healthy pumpkin recipe, breakfast muffins, protein pumpkin muffins, moist muffins, fall baking