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Greek Yogurt Pumpkin Muffins: A Healthy & Delicious Recipe

★★★★★

4.7 from 61 reviews
  • Author: Ben
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Greek Yogurt Pumpkin Muffins are a moist, flavorful, and healthy treat perfect for fall or any time you crave a tasty baked good. Made with pumpkin puree and Greek yogurt, they offer a tender crumb with a great balance of spices. Optional nuts or chocolate chips can add extra texture and flavor.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup plain Greek yogurt (non-fat or low-fat works best)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips (milk, dark, or semi-sweet)

Instructions

  1. Preheat: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
  2. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined to ensure even distribution of the spices.
  3. Wet Ingredients: In a separate large bowl, combine the pumpkin puree, granulated sugar, packed light brown sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogeneous.
  4. Combine: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. It’s important not to overmix; a few streaks of flour remaining is okay and will help keep the muffins tender.
  5. Add-ins (Optional): If using, gently fold in the chopped walnuts or pecans and/or chocolate chips to add extra texture and flavor to your muffins.
  6. Fill: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
  8. Cool: Let the muffins cool in the tin for a few minutes to firm up, then transfer them onto a wire rack to cool completely before serving or storing.

Notes

  • If you prefer a richer flavor, try using full-fat Greek yogurt instead of non-fat or low-fat.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • For a nut-free version, simply omit the nuts or substitute with seeds if desired.
  • These muffins freeze well; store in an airtight container for up to 3 months.
  • Adjust baking time as needed based on your oven; muffins are done when a toothpick comes out mostly clean.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Greek Yogurt Pumpkin Muffins, Healthy Pumpkin Muffins, Fall Baking, Healthy Muffin Recipe, Greek Yogurt Baking

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Find it online: https://kitchenwithben.com/greek-yogurt-pumpkin-muffins-a-healthy-and-delicious-recipe/