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Healthy Greek Yogurt Pumpkin Muffins Recipe

Healthy Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

4.8 from 5 reviews

Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with wholesome ingredients like pumpkin puree, whole wheat flour, and Greek yogurt. Naturally sweetened with maple syrup or honey, these muffins are perfect for a nutritious breakfast or snack that’s low in added sugars and rich in fiber.

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 aside for later use.
  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 gently until just incorporated; the batter will be thick. Be careful not to overmix to keep the muffins light and fluffy.
  5. Fill Muffin Pan and Bake: Spoon the batter evenly into the prepared muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Serve: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Enjoy your delicious and healthy muffins!

Notes

  • Use canned pumpkin puree for convenience and consistency.
  • You can substitute maple syrup with honey based on preference.
  • Make sure not to overmix the batter to keep muffins tender.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a vegan version, substitute the egg with a flax egg and use a plant-based yogurt.
  • Feel free to add nuts or chocolate chips for extra texture and flavor.

Nutrition

Keywords: Pumpkin muffins, Healthy muffins, Greek yogurt muffins, Whole wheat muffins, Low sugar muffins, Fall recipes, Breakfast muffins

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