Description

Enjoy the delightful taste of Healthy Greek Yogurt Pumpkin Muffins, a perfect addition to your breakfast or snack routine. These muffins combine the nourishing goodness of pumpkin puree and protein-rich Greek yogurt, resulting in a moist and fluffy treat that’s both satisfying and wholesome. Ideal for fall gatherings or school lunches, this quick recipe is also freezer-friendly, making it easy to have a nutritious option on hand whenever you need it.

Ingredients

Scale

1 cup pumpkin puree
2/3 cup maple syrup or honey
1/4 cup Greek yogurt (plain or vanilla)
1/4 cup vegetable 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 oven to 350°F (175°C) and prepare a muffin tin with liners or grease with vegetable oil.
In a bowl, mix together pumpkin puree, maple syrup, Greek yogurt, vegetable oil, egg, and vanilla until smooth.
In another bowl, whisk together whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients; stir until just combined.
Fill muffin cups two-thirds full with batter.
Bake for about 18 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly before transferring to a wire rack.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 158
Sugar: 9g
Sodium: 83mg
Fat: 6g
Saturated Fat: 0.8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 27mg

Keywords: For added flavor and texture, consider mixing in nuts or dark chocolate chips. These muffins can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.