Greek Yogurt Pumpkin Muffins
These Greek yogurt pumpkin muffins offer a healthier twist on a fall favorite with 30% less fat and added protein without sacrificing that moist, tender texture. Perfect for busy mornings, lunchboxes, or an afternoon treat with your coffee.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Cookie Scoop or 1/4 Cup Measure
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1½ cups whole wheat flour can substitute all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- ⅔ cup brown sugar packed (can reduce to ½ cup for less sweetness)
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup plain Greek yogurt full-fat works best, but 2% is fine too
- 3 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Optional Mix-ins
- ½ cup chopped walnuts, pecans, or dark chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a large bowl, whisk the brown sugar and eggs until light and fluffy, about 1 minute.
- Add the pumpkin puree, Greek yogurt, oil, and vanilla extract to the egg mixture, whisking until smooth and well blended.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until combined. Do not overmix.
- If using nuts or chocolate chips, fold them in now with just a few strokes.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For perfectly domed tops, fill the center of each muffin cup slightly higher than the edges.
- If using paper liners, a light spritz of cooking spray inside each liner prevents sticking.
- For convection ovens, reduce temperature to 325°F and check at the 16-minute mark.
- For a dairy-free version, coconut yogurt works well in place of Greek yogurt.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- If using paper liners, a light spritz of cooking spray inside each liner prevents sticking.
- For convection ovens, reduce temperature to 325°F and check at the 16-minute mark.
- For a dairy-free version, coconut yogurt works well in place of Greek yogurt.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
Nutrition
Calories: 170kcalCarbohydrates: 26gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 32mgSodium: 205mgFiber: 3gSugar: 12gVitamin A: 3850IUCalcium: 45mgIron: 1.2mg
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