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Wholesome Greek Yogurt Pumpkin Muffins

Greek yogurt pumpkin muffins - featured image
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Moist, tender pumpkin muffins made with Greek yogurt instead of oil. A quick and easy fall recipe that’s perfect for breakfast, snacks, or a healthier dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ¾ cup Greek yogurt (plain or vanilla, full-fat or low-fat)
  • ½ cup honey or maple syrup
  • 2 large eggs, room temperature
  • ¼ cup melted coconut oil or unsalted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (dark or semi-sweet, optional)
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 tablespoons pumpkin seeds (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup pumpkin puree, ¾ cup Greek yogurt, ½ cup honey (or maple syrup), 2 eggs, ¼ cup melted coconut oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold them together until just combined. Do not overmix; a few small lumps are fine.
  5. If using add-ins, gently fold in ½ cup chocolate chips or ¼ cup chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use full-fat Greek yogurt for best texture. Do not overmix the batter to avoid dense muffins. Let muffins cool completely before storing to prevent sogginess. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, Greek yogurt muffins, healthy pumpkin muffins, easy pumpkin muffins, fall breakfast, wholesome muffins

Find it online: https://spoonmira.com/wholesome-greek-yogurt-pumpkin-muffins-easy-homemade-recipe/