Healthy Greek Yogurt Pumpkin Muffins Recipe

Introduction

These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with warm autumn spices. Made with wholesome ingredients like pumpkin puree and Greek yogurt, they’re a delicious treat that balances indulgence and nutrition perfectly.

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
• 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

1. Step 1: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, brown sugar, oil, and vanilla extract until smooth.
3. Step 3: In a separate medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
4. Step 4: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For a nutty crunch, fold in ½ cup chopped walnuts or pecans before baking.
• Substitute half the all-purpose flour with whole wheat flour for extra fiber and a hearty texture.
• If you prefer sweeter muffins, increase the honey or maple syrup slightly to taste.
• To make these muffins dairy-free, use a plant-based yogurt and oil such as coconut oil.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat frozen muffins in the microwave or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to use pure pumpkin and not pumpkin pie filling which contains added spices and sugar.

Can I make these muffins gluten-free?

To make gluten-free muffins, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure your baking powder and baking soda are also gluten-free.

Healthy Greek Yogurt Pumpkin Muffins Recipe

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★★★★★

4.6 from 145 reviews

Delight in these Healthy Greek Yogurt Pumpkin Muffins that are moist, flavorful, and packed with autumn spices. Made with Greek yogurt and pumpkin puree, these muffins offer a nutritious twist on a classic fall treat, sweetened naturally with honey and brown sugar, perfect for breakfast or a wholesome snack.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Prep your pan and oven: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
2. Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, light brown sugar, vegetable oil, and vanilla extract until smooth and fully combined.
3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly distributed.
4. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; fold just until the batter is combined.
5. Fill muffin tin: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully baked.
7. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled and enjoy.

Notes

• For dairy-free option, substitute Greek yogurt with plant-based yogurt and use coconut oil.
• Make sure not to overmix the batter to keep muffins tender and fluffy.
• Line the muffin tin with paper liners for easy removal and cleanup.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week.
• Can be frozen for up to 2 months; thaw at room temperature before serving.

Keywords: pumpkin muffins, healthy muffins, Greek yogurt recipes, fall baking, pumpkin spice muffins, low fat muffins, breakfast muffins