Healthy Greek Yogurt Pumpkin Muffins Recipe

Introduction

These Healthy Greek Yogurt Pumpkin Muffins are soft, moist, and bursting with warm spices—perfect for a cozy snack or breakfast. Made with wholesome ingredients like pumpkin puree and Greek yogurt, they offer a nutritious twist on a classic fall favorite.

Ingredients

• 1 cup pumpkin puree (unsweetened)
• 1 cup plain Greek yogurt (2% or whole milk)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup light brown sugar, packed
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Step 1: Line a 12-cup muffin tin with paper liners and preheat the oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, honey, brown sugar, vegetable oil, and vanilla extract until smooth.
3. Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Step 4: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
5. Step 5: Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• Use whole wheat flour instead of all-purpose flour for added fiber and a nuttier flavor.
• Swap honey for maple syrup for a richer, deeper sweetness.
• Add 1/2 cup chopped nuts or chocolate chips into the batter for extra texture and flavor.
• Use coconut sugar instead of brown sugar for a lighter glycemic index option.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked muffins in a sealed container or freezer bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is the easiest option if fresh pumpkin is not available.

Can I make these muffins dairy-free?

Yes, substitute the Greek yogurt with a dairy-free yogurt alternative and use coconut oil instead of vegetable oil to make the muffins dairy-free.

Healthy Greek Yogurt Pumpkin Muffins Recipe

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★★★★★

4.5 from 110 reviews

These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with wholesome ingredients like pumpkin puree and Greek yogurt. Easily made with pantry staples, these muffins offer a perfect balance of sweetness and spice, making them a nutritious and delicious snack or breakfast option.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree (unsweetened)
• 1 cup plain Greek yogurt (2% or whole milk)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup light brown sugar, packed
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Prep your pan and oven: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C). This ensures the oven reaches the right temperature for even baking and the pan is ready for the batter.
2. Mix wet ingredients: In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, honey, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
3. Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and gently fold using a spatula until just combined. Be careful not to overmix to maintain a tender texture in the muffins.
5. Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving for best texture and flavor.

Notes

• You can substitute whole wheat flour for added fiber.
• Maple syrup can replace honey for a deeper sweetness profile.
• Add 1/2 cup chopped nuts or chocolate chips to the batter for extra texture.
• Use coconut sugar instead of brown sugar for a lighter glycemic index.
• Dry ingredients can be mixed in advance and stored in an airtight container for convenience.
• Baked muffins can be frozen for up to 2 months for make-ahead meals.

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, autumn baking, breakfast muffins, easy muffin recipe, spiced muffins