Description
These Greek Yogurt Peanut Butter Pumpkin Oat Muffins are soft, protein-packed, and full of cozy fall flavor. Perfect for breakfast, snacks, or meal prep.
Ingredients
½ cup pumpkin puree
½ cup peanut butter
1 cup rolled oats
½ cup Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. Whisk together pumpkin puree, peanut butter, Greek yogurt, eggs, honey/maple syrup, and vanilla.
3. In another bowl, combine oats, baking powder, baking soda, pumpkin spice, and salt.
4. Fold dry ingredients into wet until just combined.
5. Divide batter into muffin cups and bake 18–22 minutes.
6. Cool 5 minutes, then transfer to wire rack.
Notes
Don’t overmix batter or muffins may turn dense.
Top with oats or chocolate chips before baking for extra flavor.
Store in fridge up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg