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Healthy Greek Yogurt Pumpkin Muffins Recipe

Healthy Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

5.1 from 13 reviews

These Healthy Greek Yogurt Pumpkin Muffins are a deliciously moist and wholesome treat, perfect for autumn or anytime you crave a nutritious baked good. Made with whole wheat flour, pumpkin puree, and Greek yogurt, these muffins offer a balanced blend of flavors and nutrients, sweetened naturally with maple syrup or honey. They are easy to prepare and ideal for breakfast, snacks, or lunchboxes.

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 to make sure you are ready 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 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 until evenly mixed.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients bowl. Stir the batter just until all ingredients are incorporated; it will be thick. Avoid overmixing to keep the muffins light and airy.
  5. Fill Muffin Pan and Bake: Scoop the batter evenly into the prepared muffin liners. 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: Let the muffins cool in the pan for about 10 minutes. Then remove them from the pan and place on a wire rack to cool completely before serving.

Notes

  • You can substitute the vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
  • Using pure maple syrup will add a richer flavor, but honey works just as well.
  • These muffins freeze well; store cooled muffins in an airtight container or freezer bag for up to 3 months.
  • Make sure not to overmix the batter to avoid dense, tough muffins.
  • For a vegan version, replace the egg with a flaxseed egg and use a plant-based yogurt.

Nutrition

Keywords: healthy pumpkin muffins, Greek yogurt muffins, whole wheat muffins, low fat muffins, pumpkin recipes, autumn baking

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