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Greek Yogurt Pumpkin Muffins

Moist Greek Yogurt Pumpkin Muffins for Cozy Fall Mornings

Delicious Greek Yogurt Pumpkin Muffins are moist, fluffy, and perfect for fall, making them a healthy breakfast or snack option.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling
  • 1/2 cup Maple Syrup or Honey Natural sweeteners
  • 1 cup Greek Yogurt (Plain or Vanilla) Can substitute with dairy-free yogurt for vegan option
  • 1/2 cup Vegetable Oil Coconut or olive oil can be used
  • 1 Egg Chia or flax egg for vegan option
  • 1 teaspoon Vanilla Essence Optional
  • 1 1/2 cups Whole Wheat Flour Can be replaced with all-purpose flour
  • 1 teaspoon Ground Cinnamon Or pumpkin pie spice
  • 1/4 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Equipment

  • Muffin Tin
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or greasing.
  2. In a large bowl, combine pumpkin puree, Greek yogurt, egg, vanilla essence, and maple syrup/honey until smooth.
  3. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  5. Portion the batter into the muffin tin, filling each cup two-thirds full.
  6. Bake for 18-20 minutes, checking for doneness with a toothpick.
  7. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing; use room temperature ingredients for a smoother batter. Store in an airtight container for up to 4 days or freeze for 3 months.

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