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Healthy Greek Yogurt Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

Delight in these Healthy Greek Yogurt Pumpkin Muffins, packed with wholesome ingredients like pumpkin puree and whole wheat flour. These moist and flavorful muffins are sweetened naturally with honey and spiced perfectly with cinnamon and nutmeg, making them an ideal treat for breakfast or a nutritious snack.

Ingredients

Wet Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 1/4 cup honey
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Optional

  • 1/4 cup walnuts, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, Greek yogurt, eggs, honey, and vanilla extract. Stir until the mixture is smooth and fully blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of spices and leavening agent.
  4. Incorporate Dry into Wet: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
  5. Add Walnuts: Fold in the chopped walnuts if using, distributing them evenly throughout the batter.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  7. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Down: Let the muffins cool in the tin for a few minutes before transferring them onto a wire rack to cool completely, preventing sogginess.

Notes

  • For a nut-free version, omit the walnuts and substitute with pumpkin seeds or leave them out entirely.
  • Whole wheat flour gives the muffins a hearty texture and additional fiber, but all-purpose flour can be used for a lighter crumb.
  • Honey can be adjusted according to your preferred sweetness level or replaced with maple syrup for a vegan alternative (adjust eggs accordingly if veganizing).
  • To enhance flavor, consider adding a pinch of ground cloves or ginger along with the cinnamon and nutmeg.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Find it online: https://slsrecipes.com/healthy-greek-yogurt-pumpkin-muffins-recipe/