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Greek Yogurt Pumpkin Muffins (Grain-Free + Video)

There is something far too special about sinking your teeth into a warm fluffy pumpkin muffins recipe. They usually start to fill pastry shops and bakeries in early September when the air is starting to cool down and the subtly breezes that pass by start to pick up speed. You can smell pumpkin pie spices everywhere... fall weather is here! These protein packed grain free pumpkin muffins are truly something to talk about.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Muffins
Servings: 12
Author: Danielle Fahrenkrug


  • 1 cup of tapioca flour
  • 1 cup of almond meal flour
  • 1/2 cup of vanilla or plain protein flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt Himalayan preferred
  • 1 Tablespoon plus 1 teaspoon pumpkin-pie spice
  • 1 15- ounce can pumpkin not pumpkin-pie mix
  • 2 eggs
  • 1/2 cup of maple syrup
  • 5 oz. vanilla flavored non-fat Greek yogurt
  • Mini chocolate chip morsels optional


  • Preheat the oven to 350 degrees F.
  • Spray and prepare a silicone muffin pan or line any muffin pan with baking cups and spray with cooking spray.
  • In a medium bowl mix together the pumpkin, vanilla Greek yogurt, maple syrup and eggs. Blend well. In a large bowl add pumpkin spice, salt, baking soda, tapioca flour, almond meal flour and protein powder. Add wet mixture into dry mixture and blend well.
  • Pour batter into the prepared muffin pan. After the muffin cups are filled, with two hands, lift the pan and tap down on the counter top to smooth out the top. Optional to add chocolate chips on top at this point. Bake 30 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and let cook for 10 minutes before removing to continue cooling completely.