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Healthy Greek Yogurt Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Healthy Greek Yogurt Pumpkin Muffins are a delicious and nutritious treat perfect for fall or anytime you crave a wholesome snack. Made with whole wheat flour, canned pumpkin, Greek yogurt, and warm spices like cinnamon and nutmeg, these muffins are moist, flavorful, and naturally sweetened with honey. They are an excellent source of protein and fiber, making them a great option for breakfast or a healthy snack.

Ingredients

Scale

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. Combine Wet Ingredients: In a large bowl, mix together the canned pumpkin, Greek yogurt, eggs, honey, and vanilla extract until thoroughly combined.
  3. Whisk Dry Ingredients: In a separate bowl, whisk the whole wheat flour, baking soda, cinnamon, nutmeg, and salt together to ensure even distribution of spices and leavening agent.
  4. Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can lead to dense muffins.
  5. Add Walnuts: Fold in the chopped walnuts gently if you choose to include them for added texture and flavor.
  6. Fill Muffin Tin: Divide the batter evenly into the prepared muffin cups, filling each one about two-thirds full to allow room for rising.
  7. Bake Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean indicating they are fully baked.
  8. Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely to ensure they set properly.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • To make this recipe nut-free, simply omit the walnuts.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze leftover muffins by wrapping them individually in plastic wrap and placing them in a freezer bag for up to 3 months.
  • For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.

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