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Healthy Greek Yogurt Pumpkin Muffins Recipe

Healthy Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

5 from 9 reviews

These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with wholesome ingredients. Featuring whole wheat flour, pumpkin puree, and Greek yogurt, these muffins offer a nutritious twist on a fall favorite while keeping sugar and fat content moderate. Perfect for breakfast or a snack, they bring warm spices like cinnamon and nutmeg for cozy comfort in every bite.

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 large 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 to prepare for baking.
  2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Beat in the vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In another large bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly mixed.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients bowl. Stir gently until just incorporated—do not overmix to ensure muffins remain light and fluffy. The batter will be thick.
  5. Fill Muffin Pan and Bake: Spoon the batter evenly into the prepared muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store for later.

Notes

  • You can substitute maple syrup with honey or agave nectar depending on your preference.
  • Use plain or vanilla-flavored Greek yogurt for slight variation in taste.
  • Ensure not to overmix the batter to keep the muffins tender and light.
  • These muffins are best enjoyed within 2-3 days or freeze for up to a month.
  • To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt recipes, whole wheat muffins, fall baking, low fat muffins, pumpkin puree dessert

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