Description
These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with wholesome ingredients like whole wheat flour, pumpkin, and Greek yogurt. Perfect for a nutritious breakfast or snack, these muffins offer a delightful blend of warm spices and natural sweetness without refined sugar.
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
- Preheat oven and prepare muffin tin. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal of the muffins.
- Combine wet ingredients. In a large bowl, mix together the canned pumpkin, Greek yogurt, eggs, honey, and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make muffins tough.
- Add walnuts. Fold in the chopped walnuts if using, adding a pleasant crunch and nutty flavor to the muffins.
- Fill muffin tin. Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the muffins. Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.
Notes
- For a nut-free version, omit the walnuts.
- Make sure not to overmix the batter to ensure tender muffins.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Honey adds natural sweetness but can be substituted with maple syrup if preferred.
