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- 1 cup canned pumpkin puree - 1 cup non-fat Greek yogurt - 2 large eggs - 1/2 cup honey or maple syrup - 1/4 cup unsweetened applesauce - 1 1/2 cups whole wheat flour - 1 tsp baking soda - 1 tsp baking powder - 1 tbsp pumpkin pie spice - 1/2 tsp salt - Optional additions: 1/2 cup chopped walnuts or pecans, 1/4 cup chocolate chips When I make these muffins, I love using canned pumpkin puree. It gives a rich, smooth texture and boosts the flavor. The non-fat Greek yogurt is key for adding protein. It keeps the muffins moist and fluffy. I always use large eggs in my recipe. They help bind the ingredients together. Honey or maple syrup adds natural sweetness, while applesauce brings extra moisture. Whole wheat flour not only adds fiber but also gives a nutty taste. Baking soda and baking powder are essential for the perfect rise. I love pumpkin pie spice; it blends cinnamon, nutmeg, and ginger for warm flavors. A pinch of salt rounds it all out nicely. If you want to add crunch, consider walnuts or pecans. They add great texture. Chocolate chips are an optional treat for a sweet surprise in every bite. These ingredients make for a delightful muffin that is high in protein and flavor. - Preheat your oven to 350°F (175°C). This step is key for even baking. - Prepare your muffin tin with paper liners or spray it with non-stick spray. This helps muffins pop out easily. - In a large bowl, combine 1 cup of pumpkin puree, 1 cup of non-fat Greek yogurt, 2 large eggs, 1/2 cup of honey or maple syrup, and 1/4 cup of unsweetened applesauce. - Mix these ingredients well until smooth. A smooth mix makes for tasty muffins. - In another bowl, whisk together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 tablespoon of pumpkin pie spice, and 1/2 teaspoon of salt. - This mix adds flavor and helps muffins rise. - Gradually add the dry mix to the wet mix. Stir gently until just combined. - It’s okay to have small lumps; over-mixing can make the muffins tough. - If you want extra crunch and flavor, fold in 1/2 cup of chopped walnuts or pecans and 1/4 cup of chocolate chips. - These additions can make your muffins even more delicious. - Divide the batter evenly among the muffin cups, filling each about 3/4 full. - Bake in the preheated oven for 18 to 22 minutes. Check by inserting a toothpick. It should come out clean. - Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Each muffin packs about 6 grams of protein. This comes mainly from the Greek yogurt and eggs. The muffins are filling and great for any time of day. Here’s a quick breakdown of other nutrients per muffin: - Calories: Around 150 - Total Fat: 3 grams - Carbohydrates: 28 grams - Fiber: 3 grams - Sugar: 8 grams These muffins balance protein and carbs well, making them a healthy choice. Using Greek yogurt offers many benefits. It adds protein and helps keep the muffins moist. Greek yogurt also contains probiotics, which are good for gut health. Pumpkin is another star ingredient. It is rich in vitamins A and C. It also provides fiber, which helps digestion and keeps you full longer. Whole wheat flour is a fantastic choice too. It has more nutrients than white flour. It gives extra fiber and helps maintain steady energy. In short, these muffins are not just tasty; they are good for you. They combine healthy ingredients that support overall wellness. {{image_2}} Using Greek yogurt in muffins adds great moisture and protein. To get the best texture, use non-fat Greek yogurt. This helps keep muffins light yet rich. Make sure the yogurt is at room temperature. This allows it to mix better with the other wet ingredients. If your muffins feel too dense, try adding a splash of milk. This can help lighten the batter. When picking pumpkin puree, choose canned varieties. Look for 100% pumpkin with no added sugar. Store it in a cool, dark place. Once opened, transfer any leftover puree to an airtight container. It will keep in the fridge for about a week. You can also freeze it for later use. Just scoop it into ice cube trays for easy portions. Over-mixing is a common mistake when baking. Mix the wet and dry ingredients until just combined. It's okay to have small lumps. Too much mixing makes the muffins tough. Also, check your oven temperature. Use an oven thermometer to ensure it’s accurate. If it’s too hot, the muffins may burn on the outside but stay raw inside. You can change the spice mix to fit your taste. If you want a twist, try these options: - Cinnamon: Add 1 tsp for a warm flavor. - Ginger: Use 1/2 tsp for a spicy kick. - Nutmeg: Add 1/4 tsp for a deep, rich taste. - Cardamom: A pinch can add a unique flavor. Mix and match these spices to find your favorite blend. Each choice brings a new taste to the muffins. If you need gluten-free or dairy-free muffins, I have good news. Here are some easy substitutions: - Gluten-Free Flour: Use a gluten-free baking mix instead of whole wheat flour. - Dairy-Free Yogurt: Swap Greek yogurt for almond or coconut yogurt. - Egg Replacements: Use flax eggs or applesauce for a vegan option. These swaps keep the muffins tasty and healthy while meeting your dietary needs. Get creative with toppings and mix-ins. Here are some ideas to try: - Nuts: Chopped almonds or pecans add crunch. - Seeds: Sprinkle in chia or pumpkin seeds for extra nutrition. - Fruits: Add blueberries or cranberries for a burst of flavor. - Chocolate: Use dark chocolate chunks for a decadent treat. Mix and match these options to make your muffins unique and delicious. Each addition can change the flavor and texture, making it fun to experiment! Yes, you can freeze these muffins. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat them, just thaw them in the fridge or at room temperature. These muffins last about five days at room temperature. Keep them in an airtight container to help with freshness. If you want to keep them longer, consider freezing them. This way, you can enjoy them anytime! Yes, you can make these muffins vegan! For the eggs, use flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water for each egg. For Greek yogurt, try a dairy-free yogurt option. Look for almond or coconut yogurt to keep it creamy. If you don't have applesauce, try mashed bananas. They add sweetness and moisture, just like applesauce. You can also use pureed pears or unsweetened pumpkin puree for a different twist. Each option keeps your muffins soft and tasty! These muffins are easy to make and packed with nutrition. You learned about key ingredients like pumpkin puree and Greek yogurt. I shared step-by-step instructions to guide you through the baking process. You also discovered tips for flavor variations and ingredient swaps. In closing, enjoy creating different muffin flavors that suit your taste. Happy baking!

High-Protein Greek Yogurt Pumpkin Muffins

Enjoy a healthier twist on a classic favorite with these high-protein Greek yogurt pumpkin muffins! Packed with nutritious ingredients like pumpkin puree and non-fat Greek yogurt, these muffins are not only delicious but perfect for any time of day. With a hint of pumpkin spice and optional toppings like nuts and chocolate chips, they’re sure to delight. Click through to explore the full recipe and bake a batch today!
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Ingredients
  

1 cup canned pumpkin puree

1 cup non-fat Greek yogurt

2 large eggs

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

1 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/2 tsp salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    In a large bowl, combine the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and applesauce. Mix well until smooth and thoroughly combined.

      In another bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix; small lumps are okay.

          If desired, fold in the chopped nuts and chocolate chips for added texture and flavor.

            Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

              Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins on a decorative plate, dusted lightly with powdered sugar if desired, and pair with a small bowl of Greek yogurt sprinkled with cinnamon for a delightful breakfast or snack option.