Healthy Greek Yogurt Pumpkin Muffins: Easy Recipe for Fall Flavor
Enjoy these Healthy Greek Yogurt Pumpkin Muffins for a delicious and nutritious fall treat. Perfectly moist and flavorful.
Equipment
- muffin pan
- mixing bowls
- whisk
- spoon
Ingredients
Wet Ingredients
- 1 cup pumpkin puree canned
- ⅔ cup maple syrup or honey
- ¼ cup 2% Greek yogurt plain or vanilla
- ¼ cup veggie oil
- 1 large egg
- 2 teaspoons vanilla essence
Dry Ingredients
- 1 ⅔ cups whole wheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin pan with muffin liners.
- In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Beat in the oil, egg, and vanilla extract until smooth.
- In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just incorporated; do not overmix.
- Scoop the batter into the lined muffin pan and bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are perfect for breakfast or an afternoon snack and can be stored for several days.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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