Healthy Greek Yogurt Pumpkin Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill muffin tin: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
