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A stack of golden brown pumpkin muffins on a wire cooling rack with a white background
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High Protein Greek Yogurt Pumpkin Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 165kcal

Ingredients

  • 1.5 cups oat flour
  • 2 scoops vanilla whey protein powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 0.25 teaspoon sal t
  • 1 cup canned pumpkin puree
  • 1 cup non -fat plain Greek yogurt
  • 2 large egg s
  • 0.33 cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or coat with non-stick spray.
  • In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
  • In a separate medium bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract, whisking until smooth.
  • Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Do not overmix.
  • Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.