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Greek Yogurt Pumpkin Muffins

Deliciously Healthy Greek Yogurt Pumpkin Muffins You’ll Love

These Greek Yogurt Pumpkin Muffins are a healthy, protein-rich treat perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Whole Wheat Flour Substitute with all-purpose flour for a lighter texture.
  • 1 cup Greek Yogurt Plain yogurt can be used if necessary.
  • 1 cup Pumpkin Puree Use plain canned pumpkin puree.
  • 1/2 cup Maple Syrup or Honey You can substitute with brown sugar.
  • 1 large Egg No substitutions recommended.
  • 1/4 cup Vegetable Oil Unsweetened applesauce can replace half for lower fat.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg

Equipment

  • Oven
  • muffin pan
  • Mixing bowl
  • Whisk
  • spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), and Greek yogurt until smooth.
  3. Add vegetable oil, egg, and vanilla extract to the wet ingredients, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Fold the dry mixture into the wet ingredients gently until just combined.
  6. Evenly divide the batter into the muffin cups, filling each about three-quarters full.
  7. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 8gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container lined with a paper towel for up to 3 days. For longer storage, keep in the fridge for up to 1 week or freeze for up to 3 months.

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