Healthy Greek Yogurt Pumpkin Muffins Recipe
Delicious and healthy Greek Yogurt Pumpkin Muffins that combine the natural sweetness of pumpkin with the protein boost of Greek yogurt. These moist muffins are spiced perfectly with cinnamon, nutmeg, and cloves, making them a perfect fall treat or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree (unsweetened)
- 1 cup plain Greek yogurt (2% or whole milk)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup light brown sugar, packed
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Prep your pan and oven: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined to avoid overmixing which could toughen the muffins.
- Fill muffin tin: Spoon the batter evenly into the paper-lined muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve once cooled for the best texture and flavor.
Notes
- Use whole wheat flour instead of all-purpose flour to add more fiber to the muffins.
- Swap honey for maple syrup to introduce a deeper natural sweetness.
- Add 1/2 cup chopped nuts or chocolate chips to the batter for added texture and flavor.
- Substitute brown sugar with coconut sugar for a lighter glycemic index option.
- Prepare the dry ingredient mix ahead of time and store in an airtight container for quick baking later.
- These muffins can be baked, cooled, and frozen for up to 2 months for meal prep convenience.
Keywords: pumpkin muffins, Greek yogurt muffins, healthy muffins, fall recipes, breakfast muffins, spiced muffins
