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Healthy Pumpkin Protein Muffins Recipe Easy 5-Ingredient Greek Yogurt Muffins

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Moist and protein-packed pumpkin muffins made with creamy Greek yogurt and vanilla protein powder. A quick, wholesome breakfast or snack perfect for busy mornings.

Ingredients

Scale
  • 15 oz (425 g) canned pumpkin purée (pure pumpkin, not pumpkin pie filling)
  • 1 cup (240 ml) plain Greek yogurt (full-fat preferred, low-fat works too)
  • 1/2 cup (50 g) vanilla protein powder (whey or plant-based with minimal additives)
  • 1 cup (120 g) whole wheat flour (can substitute all-purpose or almond flour for gluten-free)
  • 1 tsp (2 g) ground cinnamon
  • 1 tsp (4 g) baking powder
  • Optional: 1 tbsp honey, maple syrup, or coconut sugar for added sweetness

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line with paper liners.
  2. In a medium bowl, whisk together whole wheat flour, vanilla protein powder, ground cinnamon, and baking powder.
  3. In a large bowl, stir plain Greek yogurt with canned pumpkin purée. If using sweetener, mix it in here.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop mixing when no streaks of flour remain.
  5. Spoon batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use fresh baking powder for best rise. Let muffins cool on a rack to prevent sogginess. For gluten-free, substitute almond flour and add xanthan gum. For dairy-free, use plant-based yogurt and protein powder.

Nutrition

Keywords: healthy pumpkin muffins, protein muffins, Greek yogurt muffins, easy pumpkin recipe, fall baking, quick muffins, wholesome snack

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