1. Can I use regular yogurt instead of Greek yogurt in this recipe?

Yes, you can substitute regular yogurt for Greek yogurt, but the muffins may not be as thick or as moist. Greek yogurt contributes to the texture and moisture of the muffins, so if you choose regular yogurt, expect a slightly different consistency.

2. Can I make these muffins gluten-free?

Absolutely! To make Greek Yogurt Pumpkin Muffins gluten-free, simply swap out the whole wheat flour for a gluten-free all-purpose flour blend. Be sure to check that your baking soda and baking powder are also gluten-free.

3. How long will these muffins stay fresh?

These muffins stay fresh for up to 3 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months – just be sure to wrap them well to preserve their freshness.

4. Can I add mix-ins like chocolate chips or nuts?

Yes, adding mix-ins like chocolate chips, walnuts, or pecans is a great way to customize your muffins. Simply fold them in during the step when you combine the wet and dry ingredients. Be sure not to overmix to maintain a light texture

Greek Yogurt Pumpkin Muffins - Healthy & Moist Recipe

Name: Greek Yogurt Pumpkin Muffins
Prep time: PT-487341H33M20S
Cook time: PT-487341H33M20S
Total time: PT-487341H33M20S
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned); 2/3 cup maple syrup or honey; 1/4 cup 2% Greek yogurt (plain or vanilla); 1/4 cup vegetable oil; 1 egg; 2 teaspoons vanilla essence; 1 2/3 cups whole wheat flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Description

These Greek Yogurt Pumpkin Muffins are a perfect combination of fall flavors and wholesome ingredients. Not only do they provide a burst of pumpkin goodness, but they also offer a healthier alternative to traditional muffins with the added benefits of Greek yogurt. Whether you’re baking for a special occasion or simply craving a comforting snack, this recipe delivers both flavor and nutrition. With a light, fluffy texture and a warm, spiced taste, these muffins will undoubtedly become a go-to favorite in your baking repertoire.

Ingredients

Scale

1 cup pumpkin puree (canned)
2/3 cup maple syrup or honey
1/4 cup 2% Greek yogurt (plain or vanilla)
1/4 cup vegetable oil
1 egg
2 teaspoons vanilla essence
1 2/3 cups whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Beat in the oil, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the whole wheat flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full.
Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing the batter to ensure light and fluffy muffins.
If you prefer a dairy-free version, substitute the Greek yogurt with a non-dairy alternative like coconut or almond yogurt.
For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend.
These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Prep Time: 10-15 minutes
Cook Time: 18-20 minutes
Category: Baking, Snacks, Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg