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Greek Yogurt Pumpkin Muffins

Moist and Flavorful Greek Yogurt Pumpkin Muffins to Savor

These Greek Yogurt Pumpkin Muffins are moist and comforting, redefining healthy treats with rich flavors and spices.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour swap with gluten-free blend if desired
  • 1 teaspoon baking soda check freshness for optimal rise
  • 2 teaspoons ground cinnamon a pumpkin pie spice mix works wonderfully
  • 1 teaspoon ground nutmeg freshly grated offers superior aroma
  • ½ teaspoon ground cloves use sparingly as it’s quite intense
  • ½ teaspoon salt essential for enhancing all flavors
  • 1 cup pumpkin puree opt for pure pumpkin puree, not pie filling
  • ½ cup granulated sugar adjust for your taste
  • ½ cup light brown sugar can be substituted with coconut sugar
  • 1 cup Greek yogurt for vegan muffins, use non-dairy yogurt
  • ⅓ cup vegetable oil can be substituted with melted coconut oil
  • 2 large eggs replace with flax eggs for a vegan version
  • 1 teaspoon vanilla extract always choose pure extract
Optional Add-Ins
  • ½ cup chopped walnuts or pecans customize based on your preference
  • ½ cup chocolate chips perfect for those who desire extra indulgence

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, blend the pumpkin puree, granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
  5. If desired, fold in the chopped nuts or chocolate chips.
  6. Spoon the batter into the muffin cups, filling each about ⅔ full.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep muffins tender. Use fresh ingredients for the best flavor. Allowing muffins to rest enhances their taste.

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