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Greek Yogurt Adds Moisture to Pumpkin Protein Muffins
Samantha Novak

Pumpkin Protein Muffins

Soft pumpkin spice muffins packed with protein from Greek yogurt and protein powder — a cozy fall breakfast or snack that still hits your macros.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 cup* pureed pumpkin
  • 1/2 cup* Greek yogurt for extra protein and moisture
  • 1/3 cup* maple syrup for sweetness
  • 2* eggs
  • 1 tsp* vanilla extract
  • 1 cup* almond flour
  • 1/4 cup* coconut flour
  • 1/2 cup* vanilla protein powder
  • 1 tbsp* pumpkin pie spice
  • 1/2 tsp* baking soda
  • 1/2 tsp* baking powder
  • 1/4 tsp* salt

Method
 

  1. Start with the wet ingredients: mix pureed pumpkin, Greek yogurt, maple syrup, eggs, and vanilla together until nice and smooth.
  2. For the dry ingredients, combine almond flour, coconut flour, vanilla protein powder, pumpkin pie spice, baking soda, baking powder, and a little bit of salt, and give it all a good mix so it combines evenly.
  3. Gently fold it together until you have a thick pumpkin batter.
  4. Let the batter sit for about a minute or two before pouring it out, since the coconut flour absorbs a lot of liquid.
  5. Divide the batter between 12 muffin cups, filling each about 3/4 of the way full.
  6. Bake at 350 for 20 to 25 minutes.
  7. Store them in the fridge for up to five days or freeze some for later.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.