Introduction
Oh, that cozy autumn feeling! You know the one – crisp air, colorful leaves, and the irresistible aroma of pumpkin spice filling the kitchen. If you’re anything like me, you dream of those warm, fluffy muffins that taste like a hug in a bite. Well, get ready, because today we’re making some seriously delicious High-Protein Pumpkin Muffins with Greek Yogurt. They’re so incredibly easy to whip up, you’ll be enjoying them in no time at all!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll have these out of the oven quicker than you can say “pumpkin spice latte.”
- Easy: No fancy techniques here! If you can stir ingredients together, you can make these.
- Giftable: Imagine sharing a batch of these warm, homemade muffins with friends or neighbors. They’ll be singing your praises!
- Crowd-pleasing: Whether it’s for breakfast, a snack, or a healthy dessert, everyone devours these. And the protein boost is a bonus!
Ingredients
Gather ’round, ingredient pals! Here’s what you’ll need to create these delightful muffins. Don’t worry, it’s all pretty straightforward stuff.
- 8 oz Pumpkin puree, canned: Make sure it’s 100% pumpkin puree, not pumpkin pie filling. This is our star flavor!
- 2 Large eggs: The binder that holds our muffin magic together.
- 1/4 cup Unsweetened applesauce: Adds moisture and a touch of natural sweetness without extra fat.
- 1/2 cup Vanilla-flavored protein powder: This is our secret weapon for that protein punch! Vanilla is a classic.
- 1/4 cup Pure maple syrup: For that lovely, natural sweetness.
- 1 tsp Baking powder: Our leavening agent to get those fluffy tops.
- 1/4 cup Packed brown sugar: Adds a little caramel-y depth.
- 1 1/4 cups Flour: All-purpose flour works perfectly here.
- 1 tbsp Pumpkin pie spice blend: This is where all that cozy autumn spice comes from!
- 1/2 tsp Fine salt: Balances out all the sweetness.
- 1 tsp Pure vanilla extract: Enhances all those delicious flavors.
- 3 tbsp Coconut oil: Melted and ready to add richness.
- 1/4 cup Greek yogurt: This is another texture and protein booster, keeping them incredibly moist.
How to Make It
Alright, let’s get our aprons on and make some muffin magic! It’s so simple, you’ll be amazed.
- Get Ready: First things first, preheat your oven to a cozy 350°F (175°C). While that’s warming up, grease your muffin tin really well or pop in some muffin liners. This is super important so those beauties don’t stick!
- Wet Ingredients Unite!: Grab a big bowl. Toss in the pumpkin puree, eggs, applesauce, protein powder, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract. Whisk it all together until it’s nice and smooth. No lumps allowed!
- Dry Ingredients Party: In a separate, medium-sized bowl, get your flour, brown sugar, baking powder, pumpkin pie spice, and salt all friendly with each other. Give them a good whisk to distribute everything evenly.
- Combine with Care: Now, it’s time to bring the wet and dry ingredients together. Pour the dry mixture into the wet. Stir it just until everything is combined. And I mean just! Overmixing can make your muffins a little tough, and we want them tender and soft.
- Fill ‘Em Up: Spoon the batter into your prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them room to puff up nicely.
- Bake to Perfection: Pop that muffin tin into your preheated oven. Bake for about 18-22 minutes. The best way to check if they’re done is to gently insert a toothpick into the center of a muffin. If it comes out clean, they’re ready to party!
- Cool Down: Let the muffins hang out in the tin for a few minutes to cool down slightly. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, my friends, but the smell will make it worth it!
Substitutions & Additions
Feeling creative in the kitchen? I love that about you! Here are some fun ways to switch things up:
- Protein Powder: If you don’t have vanilla, a unflavored protein powder works too. You might want to add an extra splash of vanilla extract.
- Sweetener: Feel free to adjust the maple syrup and brown sugar to your liking. You could also try a sugar-free sweetener if you’re watching sugar intake.
- Add-ins: Oh, the possibilities! Stir in a handful of chopped pecans, walnuts, or even some mini chocolate chips into the batter before baking. A sprinkle of cinnamon sugar on top before baking is also divine!
- Spice It Up: Not a fan of pre-made pumpkin pie spice? Mix your own with cinnamon, ginger, nutmeg, and cloves.
Tips for Success
A few little secrets from my kitchen to yours to ensure your muffins are absolutely perfect:
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough muffins. Mix until you just see no more dry flour.
- Measure Flour Correctly: Spoon your flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack in too much flour.
- Prep Ahead: You can totally mix the dry ingredients together in a baggie ahead of time and store it in your pantry. Then, when the muffin craving strikes, you just have to mix the wet ingredients and combine!
- Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature eggs and Greek yogurt can sometimes help everything combine more smoothly.
How to Store It
These muffins are delicious fresh, but they store beautifully too!
- At Room Temperature: Once completely cooled, store them in an airtight container on your counter for up to 2-3 days.
- In the Refrigerator: For longer storage, pop them in an airtight container in the fridge. They’ll stay fresh for about a week.
- Freezing for Later: Want to have these on hand for weeks to come? Wrap them well in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Just thaw them on the counter or pop them in the microwave for a few seconds.
FAQs
Got a burning question? I’ve got you covered!
Q: Can I make these muffins without protein powder?
A: Yes, you can! You’ll likely need to adjust the flour amount a bit, as protein powder absorbs liquid differently. Start by replacing the protein powder with an equal amount of all-purpose flour, and you might need an extra tablespoon or two of liquid (like milk or more applesauce) if the batter seems too thick.
Q: Are these muffins healthy?
A: They’re a fantastic healthier option! They’re packed with protein from the protein powder and Greek yogurt, have natural sweetness from pumpkin and maple syrup, and use wholesome ingredients. They’re perfect for a guilt-free treat.
Q: Can I use whole wheat flour instead of all-purpose?
A: Absolutely! You can substitute whole wheat flour for all-purpose. The texture might be a little denser, but they’ll still be delicious.
High-Protein Pumpkin Muffins
Cozy and delicious High-Protein Pumpkin Muffins made with Greek Yogurt. These muffins are quick, easy to make, and perfect for breakfast, a snack, or a healthy dessert.
Equipment
- Muffin tin greased or lined
- Large bowl
- Medium bowl
- Whisk
- Wire rack
- toothpick
Ingredients
Main ingredients
- 8 oz Pumpkin puree, canned 100% pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 0.25 cup Unsweetened applesauce
- 0.5 cup Vanilla-flavored protein powder
- 0.25 cup Pure maple syrup
- 1 tsp Baking powder
- 0.25 cup Packed brown sugar
- 1.25 cup Flour All-purpose flour
- 1 tbsp Pumpkin pie spice blend
- 0.5 tsp Fine salt
- 1 tsp Pure vanilla extract
- 3 tbsp Coconut oil Melted
- 0.25 cup Greek yogurt
Instructions
- First things first, preheat your oven to a cozy 350°F (175°C). While that's warming up, grease your muffin tin really well or pop in some muffin liners. This is super important so those beauties don't stick!
- Grab a big bowl. Toss in the pumpkin puree, eggs, applesauce, protein powder, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract. Whisk it all together until it's nice and smooth. No lumps allowed!
- In a separate, medium-sized bowl, get your flour, brown sugar, baking powder, pumpkin pie spice, and salt all friendly with each other. Give them a good whisk to distribute everything evenly.
- Now, it's time to bring the wet and dry ingredients together. Pour the dry mixture into the wet. Stir it just until everything is combined. And I mean just! Overmixing can make your muffins a little tough, and we want them tender and soft.
- Spoon the batter into your prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them room to puff up nicely.
- Pop that muffin tin into your preheated oven. Bake for about 18-22 minutes. The best way to check if they're done is to gently insert a toothpick into the center of a muffin. If it comes out clean, they're ready to party!
- Let the muffins hang out in the tin for a few minutes to cool down slightly. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, my friends, but the smell will make it worth it!
Notes
Store completely cooled muffins in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.