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Greek Yogurt Pumpkin Muffins

Close-up of a moist Greek yogurt pumpkin muffin with a bite taken out, showing its fluffy texture.
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Moist and light pumpkin muffins sweetened naturally with maple syrup and boosted with Greek yogurt for a healthier treat. Perfect for a fall breakfast or snack.

Ingredients

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  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • â…› teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup plain Greek yogurt
  • â…“ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add ½ cup of chopped pecans or walnuts to the batter.
  • These muffins freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months.
  • To reheat, microwave for 20-30 seconds or toast in a toaster oven.

Nutrition

Find it online: https://delicerecipe.com/greek-yogurt-pumpkin-muffins/