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Healthy Greek Yogurt Pumpkin Muffins

Moist Healthy Greek Yogurt Pumpkin Muffins for a Cozy Fall

Enjoy these Healthy Greek Yogurt Pumpkin Muffins, moist and high in protein, perfect for busy mornings or cozy afternoons.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin purée adds natural sweetness and fiber
  • 1 cup Greek yogurt provides creaminess and moisture
  • 2 large eggs consider plant-based eggs for a vegan alternative
  • ½ cup maple syrup or honey acts as a healthier sweetener
  • 1½ cups whole wheat or oat flour gluten-free flour can be substituted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice can swap in individual spices if needed
  • 1 cup spinach optional, for extra nutrients
For Serving
  • optional nut butter or cream cheese for added richness and flavor

Equipment

  • Mixing bowl
  • Muffin tin
  • Spoon or scoop
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together pumpkin purée, Greek yogurt, eggs, and maple syrup or honey until smooth.
  2. In a separate bowl, fold together whole wheat or oat flour, baking powder, baking soda, and pumpkin pie spice.
  3. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  4. Preheat the oven to 350°F and line a muffin tin with paper cups. Fill each muffin cup about ¾ full with batter.
  5. Bake for 18-20 minutes or until a toothpick comes out clean. Check for doneness.
  6. Cool muffins for about 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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