Healthy Greek Yogurt Pumpkin Muffins
Delicious and nutritious pumpkin muffins made with Greek yogurt for a healthier alternative to traditional muffins.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup Greek yogurt Can substitute with plant-based yogurt for a vegan version.
- 2 whole eggs Substitute with flaxseed eggs for a vegan option.
- 1/2 cup honey or maple syrup Adjust sweetness to your preference.
- 1 1/2 cups whole wheat flour Can substitute with gluten-free flour blend.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a large bowl, mix together the pumpkin puree, Greek yogurt, eggs, and honey (or maple syrup) until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve muffins warm with butter or honey. Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months. Reheat in the microwave if desired. For variations, fold in chocolate chips or use different spices.