Description
Delicious pumpkin muffins made with Greek yogurt for a moist texture and a hint of sweetness from maple syrup.
Ingredients
Scale
- 240 g pumpkin puree (pure pumpkin, not pie filling)
- 180 g plain Greek yogurt (full-fat preferred)
- 3 large eggs (room temperature)
- 60 ml maple syrup
- 1 teaspoon vanilla extract
- 120 g all-purpose flour (spooned and leveled)
- 60 g vanilla protein powder (whey or plant-based)
- 1 teaspoons baking powder (fresh)
- 0 teaspoon baking soda
- 1 teaspoons pumpkin spice
- 0 teaspoon salt
- 0 cup dark chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners or spray with nonstick cooking spray.
- In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth and well combined.
- Add flour, protein powder, baking powder, baking soda, pumpkin spice, and salt to the wet mixture. Stir gently until just combined. Don’t overmix.
- If using chocolate chips or nuts, gently fold them into the batter.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Use an ice cream scoop for easier filling.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to use pure pumpkin puree and not pumpkin pie filling for the best flavor.
- These can be stored in an airtight container for a few days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg