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–+ servings
Several Healthy Greek Yogurt Pumpkin Muffins arranged on a white plate, showcasing their golden-brown color and texture.

Healthy Greek Yogurt Pumpkin Muffins

These muffins are a healthy and delicious way to enjoy pumpkin flavor. They use Greek yogurt for moisture and protein, making them a satisfying treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup plain Greek yogurt
  • 0.5 cup maple syrup
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 5000IUCalcium: 20mgIron: 1mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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