Introduction
If you’re on the hunt for a delicious, nutritious treat, look no further than these High Protein Pumpkin Muffins With Greek Yogurt. Packed with protein and bursting with pumpkin flavor, these muffins make for the perfect snack or breakfast option. With the added creaminess of Greek yogurt, they not only taste amazing but also provide added benefits that keep you feeling full and satisfied. Let’s dive into the details of how to make these mouthwatering muffins!
Step-by-Step Instructions
To create these delectable High Protein Pumpkin Muffins With Greek Yogurt, follow these simple steps:
Ingredients
– 1 cup canned pumpkin puree
– 1 cup Greek yogurt (plain or flavored)
– 2 large eggs
– 1/4 cup honey or maple syrup
– 1 tsp vanilla extract
– 2 cups whole wheat flour
– 1/2 cup protein powder (vanilla or unflavored)
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp pumpkin spice
– 1/2 tsp salt
Instructions
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or spraying it with cooking spray.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Whisk until smooth and well combined.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, protein powder, baking soda, baking powder, pumpkin spice, and salt.
4. Combine Both Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
5. Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These High Protein Pumpkin Muffins With Greek Yogurt are now ready to be enjoyed!
Tips
– Add-Ins: Consider adding chocolate chips, nuts, or dried fruit to enhance flavor and texture.
– Storage: Store the muffins in an airtight container for up to a week, or freeze them for longer storage.
– Serving Suggestions: Enjoy these muffins plain, or spread a bit of almond butter or cream cheese on top for an extra treat.
Alternative Methods
If you’re looking to switch things up, here are a couple of alternative methods for making your High Protein Pumpkin Muffins With Greek Yogurt:
– Mini Muffins: For bite-sized snacks, use a mini muffin pan and reduce the baking time to about 10-12 minutes.
– Different Flours: Experiment with almond flour or coconut flour for a gluten-free option. Just keep in mind you’ll need to adjust the measurement and possibly add an extra egg for binding.
Conclusion
Now that you have the recipe for these delightful High Protein Pumpkin Muffins With Greek Yogurt, it’s time to bake a batch and satisfy your cravings! Whether you’re enjoying them for breakfast or as a snack, these muffins are sure to become a favorite in your kitchen. Don’t forget to share them with friends and family—after all, the joy of good food is best when it’s shared!