Description
Moist, wholesome, and lightly spiced, these healthy Greek yogurt pumpkin muffins are naturally sweetened, protein-packed, and perfect for cozy fall mornings.
Ingredients
Units
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2/3 cup maple syrup or honey
- 1/4 cup plain or vanilla Greek yogurt (2%)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 egg
- 2 tsp vanilla extract
- 1 2/3 cups whole wheat flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- In a large bowl, whisk pumpkin puree, maple syrup (or honey), and Greek yogurt until smooth.
- Add oil, egg, and vanilla; beat until combined.
- In another bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture until just incorporated. Batter will be thick—do not overmix.
- Divide batter evenly into muffin cups.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack.
Notes
- Store muffins at room temperature (2 days), refrigerated (5 days), or freeze up to 2 months.
- Swap Greek yogurt for dairy-free yogurt to make these dairy-free.
- Add chocolate chips, nuts, or dried cranberries for variation.
Nutrition
- Calories: 165
