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Greek Yogurt Pumpkin Muffins

Fluffy Greek Yogurt Pumpkin Muffins That You’ll Crave Daily

Enjoy these Greek Yogurt Pumpkin Muffins, a healthy yet indulgent treat perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin puree opt for canned for convenience
  • 1/2 cup maple syrup or honey using refined sugar alters the nutritional profile
  • 1 cup Greek yogurt plain yogurt can be used as a substitute
  • 1/4 cup vegetable oil melted coconut oil or unsweetened applesauce are great alternatives
  • 1 large egg for vegan option, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour all-purpose flour can be used for a lighter texture
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda ensure they are fresh to maximize texture
  • 1 teaspoon baking powder ensure they are fresh to maximize texture
  • 1/2 teaspoon salt

Equipment

  • Muffin pan
  • Mixing bowl
  • whisk
  • Measuring cups
  • spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners or lightly grease each cup.
  2. In a mixing bowl, combine pumpkin puree, maple syrup or honey, and Greek yogurt, whisk until smooth and creamy.
  3. Beat in vegetable oil, egg, and vanilla extract until well incorporated.
  4. In a separate bowl, whisk together whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet mixture, stirring until just combined.
  6. Distribute the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for a few minutes.

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