Healthy Greek Yogurt Pumpkin Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
