Greek Yogurt Pumpkin Muffins

Why Make This Recipe

Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with nutrition. They make for a perfect breakfast or snack option. Using Greek yogurt not only adds a creamy texture but also boosts the protein content, making these muffins more satisfying. Plus, they are a delightful way to enjoy the flavors of fall all year round!

How to Make Greek Yogurt Pumpkin Muffins

Ingredients

• 1 cup canned pumpkin
• 1 cup Greek yogurt
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin, Greek yogurt, brown sugar, sugar, and eggs until well combined.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

How to Serve Greek Yogurt Pumpkin Muffins

Serve your Greek Yogurt Pumpkin Muffins warm or at room temperature. They are delicious on their own or with a pat of butter or cream cheese spread. You can also enjoy them alongside a cup of coffee or tea for a cozy treat.

How to Store Greek Yogurt Pumpkin Muffins

To store your muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months in the freezer.

Tips to Make Greek Yogurt Pumpkin Muffins

• Make sure to use pure canned pumpkin, not pumpkin pie filling, to avoid extra sugar and flavors.
• For added flavor, consider mixing in chopped nuts or chocolate chips.
• If you want a lighter version, you can substitute half the oil with unsweetened applesauce.

Variation

Try adding different spices like ginger or cloves for a unique twist. You can also experiment with various types of flour, such as whole wheat flour, for a healthier option.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just cook and puree it until smooth before using it in the recipe.

Are these muffins gluten-free?

No, this recipe uses all-purpose flour, but you can substitute it with a 1:1 gluten-free flour blend.

Can I make these muffins vegan?

Yes, you can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and opt for a plant-based yogurt.

Greek Yogurt Pumpkin Muffins

Moist and flavorful Greek Yogurt Pumpkin Muffins that are nutritious and perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup canned pumpkin Use pure canned pumpkin, not pumpkin pie filling.
• 1 cup Greek yogurt
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs Can be replaced with flax eggs for a vegan option.
• 1/2 cup vegetable oil Can be substituted with unsweetened applesauce for a lighter version.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin, Greek yogurt, brown sugar, sugar, and eggs until well combined.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Baking

1. Fill each muffin cup about 2/3 full with the batter.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. They are delicious on their own or with a pat of butter or cream cheese spread. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.