Description
These Healthy Greek Yogurt Pumpkin Muffins are a delightful treat that perfectly blends the flavors of pumpkin and warm spices. Moist and fluffy, these muffins are a great choice for a wholesome breakfast or a satisfying snack.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or cooking spray.
- Mix wet ingredients: In a large bowl, whisk together pumpkin purée, Greek yogurt, maple syrup, oil, eggs, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips or nuts if desired.
- Bake: Divide the batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well and can be stored for up to 2 months in an airtight container.
- Almond flour can be used as a gluten-sensitive alternative, though texture may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
