Description
These Healthy Greek Yogurt Pumpkin Muffins are a delicious and nutritious treat perfect for autumn or any time you crave a wholesome baked good. Made with whole wheat flour, canned pumpkin puree, and protein-rich Greek yogurt, they offer a moist texture and warm flavors of cinnamon, nutmeg, and ginger. Sweetened naturally with honey or maple syrup, these muffins provide a healthier alternative to traditional recipes without sacrificing flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup milk of choice
Optional Add-Ins
- 1/4 cup chopped nuts, chocolate chips, or dried cranberries
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat it with nonstick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to evenly combine all dry spices and leavening agents.
- Combine wet ingredients: In a separate bowl, mix together the pumpkin puree, Greek yogurt, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overmix to avoid tough muffins.
- Add milk and optional mix-ins: Fold in the milk slowly until the batter is smooth. If you’re using nuts, chocolate chips, or dried cranberries, fold them in gently now to distribute evenly.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake for 18-22 minutes in the preheated oven or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, preventing sogginess.
Notes
- To keep muffins moist, avoid overbaking.
- You can substitute milk with any dairy-free alternative such as almond, soy, or oat milk.
- For a vegan option, replace the egg with a flax egg and use maple syrup instead of honey.
- Adding mix-ins like nuts or dried fruit is optional but adds extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
