Healthy Greek Yogurt Pumpkin Muffins Recipe

Introduction

These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and perfect for a nutritious breakfast or snack. Made with whole wheat flour and naturally sweetened with honey, they offer a delicious way to enjoy autumn flavors any time of year.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a large bowl, whisk together the pumpkin puree, Greek yogurt, honey, eggs, and vanilla extract until smooth and well combined.
3. Step 3: In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Step 6: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture and texture, fold in 1/4 cup chopped nuts or dark chocolate chips before baking.
• Use canned pumpkin puree if fresh pumpkin isn’t available; just make sure it’s plain and unsweetened.
• Swap honey for maple syrup or agave nectar for a different natural sweetness.
• If you prefer a spicier flavor, increase the cinnamon and nutmeg slightly or add a pinch of ground cloves.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt gives the muffins a thicker texture and added protein, making them denser and more moist.

Are these muffins suitable for gluten-free diets?

This recipe uses whole wheat flour and is not gluten-free as written. To make it gluten-free, substitute with a gluten-free flour blend designed for baking.

Healthy Greek Yogurt Pumpkin Muffins Recipe

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★★★★★

4.9 from 75 reviews

These Healthy Greek Yogurt Pumpkin Muffins are a delicious, nutrient-packed treat perfect for autumn or any time of year. Combining the natural sweetness of pumpkin and honey with the creaminess of Greek yogurt, these muffins offer a moist texture and rich flavor. Using whole wheat flour adds fiber and wholesomeness, making them a great choice for a health-conscious snack or breakfast option.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, honey, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agents and spices.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, gently folding with a spatula or spoon just until combined. Be careful not to overmix, as this can make the muffins tough.
5. Fill Muffin Tin: Evenly divide the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

• Use canned or homemade pumpkin puree; avoid pumpkin pie filling which contains added sugars and spices.
• Greek yogurt adds moisture and protein, but whole milk yogurt can be used as a substitute.
• For a vegan version, replace eggs with flax eggs and honey with maple syrup, but texture may vary.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Optionally add chopped nuts or dark chocolate chips for extra texture and flavor.

Keywords: healthy pumpkin muffins, greek yogurt muffins, whole wheat muffins, low fat muffins, pumpkin recipes, fall baking