Print

Healthy Greek Yogurt Pumpkin Muffins Recipe

Healthy Greek Yogurt Pumpkin Muffins Recipe
Print Recipe

★★★★★

4.9 from 18 reviews

These Healthy Greek Yogurt Pumpkin Muffins are a moist and flavorful treat perfect for fall or anytime you crave a wholesome snack. Made with pumpkin puree, whole wheat flour, and Greek yogurt, these muffins are naturally sweetened with maple syrup or honey and spiced with cinnamon and nutmeg for a warm, comforting taste. They are easy to prepare, low in fat, and packed with nutrients, making them a guilt-free delight ideal for breakfast or an afternoon snack.

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 the Oven: 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 essence until the mixture is 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 to ensure even distribution of leavening agents and spices.
  4. Mix Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the muffins tender and fluffy. The batter will be thick.
  5. Fill Muffin Cups: Scoop the batter evenly into the lined muffin cups, filling each about two-thirds full for proper rising.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
  7. Cool and Serve: Let the muffins 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

  • You can substitute maple syrup with honey, but adjust the sweetness to your preference.
  • For a dairy-free version, use coconut yogurt and substitute oil with a neutral-flavored oil.
  • These muffins freeze well; store them in an airtight container in the freezer for up to 3 months.
  • Optional: Add 1/2 cup chopped nuts or dark chocolate chips for added texture and flavor.
  • Be careful not to overmix the batter to avoid dense muffins.

Nutrition

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

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