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Healthy Greek Yogurt Pumpkin Muffins Recipe

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4 from 42 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Healthy Greek Yogurt Pumpkin Muffins are a moist and flavorful treat perfect for fall or any time you crave a wholesome baked good. Made with pumpkin puree, whole wheat flour, and Greek yogurt, these muffins are naturally sweetened with maple syrup or honey, making them a nutritious choice for breakfast or snack time. They are spiced with cinnamon and nutmeg to offer a warm aroma and delightful taste.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree (canned)
  • 2/3 cup maple syrup or honey
  • 1/4 cup 2% Greek yogurt (plain or vanilla)
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla essence

Dry Ingredients

  • 1 2/3 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to preheat so it reaches the correct temperature by the time your batter is ready.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, maple syrup or honey, Greek yogurt, vegetable oil, egg, and vanilla essence until smooth and well combined.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until evenly mixed.
  4. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir gently just until everything is incorporated. The batter will be thick. Avoid overmixing to ensure the muffins remain light and fluffy.
  5. Fill Muffin Pan: Line a muffin pan with liners or grease each cup. Scoop the batter evenly into the muffin cups.
  6. Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your healthy pumpkin muffins!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Greek yogurt adds moisture and protein; plain or vanilla both work well.
  • Adjust sweetness by varying maple syrup or honey amounts to taste.
  • Don’t overmix batter to avoid dense muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast/Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/healthy-greek-yogurt-pumpkin-muffins-recipe/