Description
Indulge in the warmth of fall with these Healthy Greek Yogurt Pumpkin Muffins! Bursting with pumpkin goodness and enhanced by the creaminess of Greek yogurt, these muffins are not only delicious but also packed with nutrients, making them an excellent choice for breakfast or a nourishing snack. In just under 35 minutes, you can whip up a batch that delights everyone—from kids to adults. Enjoy them fresh out of the oven or as a quick grab-and-go option during busy mornings. With their moist texture and aromatic spices, these muffins will quickly become a staple in your kitchen.
Ingredients
Scale
- 1 cup pumpkin puree (canned)
- 2/3 cup maple syrup or honey
- 1/4 cup 2% Greek yogurt (plain or vanilla)
- 1/4 cup veggie oil
- 1 egg
- 2 teaspoons vanilla essence
- 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 your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, maple syrup (or honey), Greek yogurt, vegetable oil, egg, and vanilla essence until smooth.
- In another bowl, combine whole wheat flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
- Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 155
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 24mg