High-Protein Pumpkin Muffins
These nutrient-dense pumpkin muffins are the perfect seasonal meal prep solution. By incorporating Greek yogurt and eggs, this recipe delivers a satisfying protein boost and a moist, tender crumb that avoids the typical sugar crash. Naturally sweetened with pure maple syrup and aromatic pumpkin spice, they provide long-lasting energy for your busiest mornings. These muffins are easy to bake and even better to enjoy throughout the week.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 muffins
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose or whole wheat pastry flour
1 cup plain pumpkin puree
2 large eggs, room temperature
1/2 cup plain Greek yogurt
1/3 cup pure maple syrup
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners or grease it thoroughly.
Whisk the flour, baking powder, baking soda, and pumpkin pie spice together in a large mixing bowl until fully combined.
In a separate bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and maple syrup until smooth.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Divide the batter evenly into the prepared muffin tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is plain, not sweetened pie filling. You can store these in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months for easy meal prep.
Find it online: https://flavoornote.com/high-protein-pumpkin-muffins-2/