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Healthy Greek Yogurt Pumpkin Muffins

Delicious and healthy pumpkin muffins made with Greek yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned works just fine.
  • 1 cup Greek yogurt Plain yogurt; Fage is recommended.
  • 1/4 cup honey Can substitute with maple syrup.
  • 1 each egg Room temperature preferred.
  • 1 teaspoon vanilla extract Homemade is great.
Dry Ingredients
  • 1 1/2 cups whole wheat flour Regular flour can be used.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon For amazing smell when baking.
  • 1/2 teaspoon nutmeg Adds a warm flavor.
  • 1/4 teaspoon salt Adjust for salty-sweet preference.
Optional Ingredients
  • 1/2 cup chocolate chips or nuts Optional; add as desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, honey, egg, and vanilla extract.
  3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gently fold the dry ingredients into the wet ingredients, being careful not to over-mix.
  5. Sprinkle in chocolate chips or nuts if desired.
  6. Fill muffin tins about 3/4 full.
  7. Bake for 18-20 minutes, until the tops spring back when touched and a toothpick comes out clean.
  8. Let them cool in the pan for about 5 minutes before transferring to a cooling rack.

Notes

These muffins pair well with coffee or milk, and can be warmed in the microwave for added flavor. Optional to spread peanut butter on top for an extra protein kick.