Healthy Greek Yogurt Pumpkin Muffins
These muffins blend the rich flavors of pumpkin with creamy Greek yogurt, creating a delicious and nutritious treat for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree
- 1 cup Greek yogurt Or use plain yogurt if necessary
- 1/2 cup honey or maple syrup Adjust for sweeter muffins
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour Can substitute half with oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine pumpkin puree, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract, mixing until smooth.
- In another bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served warm and can be enjoyed plain or with butter or cream cheese. They can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months.