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Hey there, pumpkin lovers!
Are you excited for fall flavors? I know I am!
Today, I’m sharing a delicious recipe for Greek yogurt pumpkin muffins.
These little bites are moist, flavorful, and packed with goodness.
Plus, they’re super easy to whip up!
Trust me, you won’t want to miss these — let’s dive in!
Preparation Time | 10-15 minutes |
Cooking Time | 18-20 minutes |
Total Time | 38-35 minutes |
Level of Difficulty | Easy |
Ingredients
- 1 cup pumpkin puree (canned)
- 2/3 cup maple syrup or honey
- 1/4 cup 2% greek yogurt (plain or vanilla)
- 1/4 cup veggie 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
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line a muffin pan with muffin liners and set it aside.
Step 2: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt.
Once combined, beat in the oil, egg, and vanilla extract until smooth and well-blended.
Step 3: Combine Dry Ingredients
In another large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Ensure the dry ingredients are evenly mixed.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the bowl of wet ingredients.
Stir until just incorporated; the batter will be thick.
Be careful not to overmix to keep the muffins light and fluffy.
Step 5: Fill Muffin Pan and Bake
Scoop the batter into the lined muffin pan, distributing it evenly between the muffin cups.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool and Serve
Allow the muffins to cool in the pan for about 10 minutes, then remove them from the pan to cool completely on a wire rack.
Enjoy your delicious muffins!