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Greek Yogurt Pumpkin Muffins

Delicious Greek Yogurt Pumpkin Muffins for Cozy Mornings

Wholesome Greek Yogurt Pumpkin Muffins for a protein-packed, moist treat that makes busy mornings easy.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 10 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/3 cup Coconut Oil Adds moisture and richness; swap for vegetable oil or melted butter if needed.
  • 1 cup Brown Sugar Provides sweet caramel notes; coconut sugar can be a healthier alternative.
  • 1/4 cup Maple Syrup A natural sweetener that enhances autumn flavor; honey or agave syrup works too.
  • 1/2 cup Unsweetened Applesauce Binds ingredients while adding moisture; extra Greek yogurt can replace it.
  • 1 cup Greek Yogurt Boosts protein content and gives muffins their tender crumb.
  • 1 cup Canned Pumpkin Puree Essential for flavor and moisture; ensure it’s pure pumpkin.
  • 2 large Eggs Acts as a binder for structure; substitute with flax eggs for vegan.
  • 1 tsp Vanilla Extract Elevates overall taste; almond extract can be used for a different flavor.
  • 2 tsp Baking Powder The leavening agent that makes muffins rise; always fresh.
  • 1/2 tsp Fine Salt Balances sweetness, enhancing overall flavor.
  • 2 tsp Pumpkin Pie Spice Brings warmth and complexity; substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1/2 cup Vanilla-Flavored Protein Powder Adds protein boost and enhances flavor; unflavored powder can be used.
  • 1 1/2 cups All-Purpose Flour Provides structure; swap with gluten-free blend for gluten-free version.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners, lightly spraying them with cooking spray.
  2. In a large mixing bowl, whisk together the melted coconut oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth.
  3. Add baking powder, fine salt, pumpkin pie spice, protein powder, and all-purpose flour to the wet mixture. Stir gently until just combined.
  4. Let the batter rest for about 5-10 minutes to hydrate the flour and ensure the muffins rise beautifully.
  5. Fill the muffin cups about 3/4 full with the batter using a cookie scoop.
  6. Bake in the preheated oven for 20-23 minutes, checking doneness with a toothpick.
  7. Cool muffins in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins freeze beautifully. Wrap them tightly and thaw overnight for a quick breakfast treat.

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