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Greek Yogurt Pumpkin Muffins

Moist Greek Yogurt Pumpkin Muffins for Cozy Mornings

These Greek Yogurt Pumpkin Muffins are a healthy, moist, high-protein treat perfect for cozy breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour can be replaced with gluten-free blend
  • 1 teaspoon baking soda ensure it's fresh
  • 1 teaspoon ground cinnamon adds warm spice flavor
  • ¼ teaspoon ground nutmeg freshly grated preferred
  • ¼ teaspoon ground cloves use sparingly
  • ½ teaspoon salt enhances flavor
  • 1 cup pumpkin puree do not use pumpkin pie filling
For Sweetness
  • ½ cup granulated sugar sweetens the muffins
  • ¼ cup light brown sugar adds richness
For Moisture and Binding
  • 1 cup plain Greek yogurt can use plant-based yogurt for vegan option
  • ½ cup vegetable oil can replace with melted coconut oil
  • 2 large eggs can use flax egg as vegan alternative
For Flavor
  • 1 teaspoon vanilla extract adds complexity to flavor
Optional Add-ins
  • ½ cup chopped walnuts or pecans adds texture; can omit for nut-free
  • ½ cup chocolate chips use semi-sweet or dark

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Baking Steps
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or grease.
  2. Whisk together dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, mix together pumpkin puree, granulated sugar, light brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla until smooth.
  4. Gradually fold the dry mixture into the wet ingredients until just combined.
  5. If desired, fold in chopped walnuts or chocolate chips.
  6. Fill muffin cups about ⅔ full and smooth the tops.
  7. Bake for 18-22 minutes and check for doneness with a toothpick.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. Freeze for up to 3 months. Reheat in the oven or microwave to restore moisture.

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