Description
Deliciously moist and healthy Greek Yogurt Pumpkin Muffins made with whole wheat flour, pumpkin puree, and sweetened naturally with maple syrup or honey. These muffins are perfect for a wholesome breakfast or snack, combining warm spices and creamy Greek yogurt for extra moisture and nutrition.
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners and set it aside.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Once combined, beat in the vegetable oil, egg, and vanilla essence until the mixture is smooth and well blended.
- Prepare 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.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredient bowl. Stir gently until just incorporated. The batter will be thick; avoid overmixing to keep the muffins light and fluffy.
- Fill Muffin Pan: Scoop the batter evenly into the lined muffin cups, filling each about 2/3 full.
- Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your healthy and flavorful pumpkin muffins!
Notes
- Use canned pumpkin puree for convenience and consistent moisture.
- Maple syrup or honey can be substituted based on personal preference or dietary needs.
- Greek yogurt adds moisture and a slight tang; plain or vanilla varieties work well.
- Whole wheat flour provides fiber, but you can use all-purpose flour for a lighter texture.
- Do not overmix the batter to maintain muffin tenderness and rise.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optionally, add nuts or chocolate chips for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, whole wheat muffins, pumpkin recipe, fall baking
