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Healthy Greek Yogurt Pumpkin Muffins Recipe

Healthy Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

5 from 19 reviews

These Healthy Greek Yogurt Pumpkin Muffins are a deliciously moist and flavorful treat perfect for breakfast or snack time. Made with wholesome whole wheat flour, pumpkin puree, and Greek yogurt, they provide a nutritious boost with natural sweetness from maple syrup or honey. Warm spices like cinnamon and nutmeg enhance their autumnal charm, while a careful blend of ingredients ensures a light, fluffy texture without excess fat or sugar.

Ingredients

Scale

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 and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners and set it aside.
  2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Once combined, beat in the vegetable oil, egg, and vanilla extract until smooth and well-blended.
  3. Combine Dry Ingredients: In another large bowl, whisk together the whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt. Ensure the dry ingredients are evenly mixed.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients. Stir until just incorporated; the batter will be thick. Be careful not to overmix to keep the muffins light and fluffy.
  5. Fill Muffin Pan and Bake: Scoop the batter into the lined muffin pan, distributing it evenly between the muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes, then remove them from the pan to cool completely on a wire rack. Enjoy your delicious muffins!

Notes

  • You can substitute the maple syrup with honey or agave nectar based on your preference.
  • Use plain or vanilla Greek yogurt as per flavor preference; vanilla adds a subtle sweetness.
  • Ensure not to overmix the batter to keep the muffins tender.
  • These muffins keep well stored in an airtight container for up to 3 days or can be frozen for up to 3 months.
  • Add chopped nuts or raisins for added texture and flavor if desired.

Nutrition

Keywords: healthy pumpkin muffins, Greek yogurt muffins, whole wheat pumpkin muffins, pumpkin breakfast muffins, low fat pumpkin muffins

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