Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or 1¼ cups all-purpose flour + ¾ cups whole wheat flour)
- ½ cup vanilla whey protein powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- ⅔ cup Greek yogurt
- ½ cup light brown sugar, packed
- ⅓ cup maple syrup
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Optional Topping
- coarse sugar
- pepitas
Instructions
- Prep. Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or lightly grease the cups. Set aside.
- Combine the dry ingredients. In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), vanilla whey protein powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly mixed.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, Greek yogurt, light brown sugar, maple syrup, melted butter, and pure vanilla extract until the mixture is smooth and well combined.
- Make the batter. Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold them together using a spatula just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
- Bake. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar and/or pepitas for added crunch. Bake in the preheated oven for 20 to 24 minutes, or until the muffin tops spring back lightly to the touch and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack and let cool completely before serving.
Notes
- For a heartier texture and extra fiber, use the combination of all-purpose and whole wheat flour as suggested.
- Do not overmix the batter to avoid dense, tough muffins.
- These muffins keep well stored in an airtight container at room temperature for up to 3 days or can be frozen for up to 1 month.
- Customize toppings by adding nuts, seeds, or chocolate chips as preferred.
- Substitute Greek yogurt with a dairy-free alternative to make the recipe suitable for lactose intolerance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
