why make this recipe
These muffins are warm, soft, and healthy. They use Greek yogurt and pumpkin for moisture and protein. They are sweetened with honey or maple syrup instead of lots of sugar. Make them for a quick breakfast, snack, or lunchbox treat. For other easy meals, check this effortless healthy dinner ideas.
introduction
This recipe makes about 12 muffins. The muffins stay soft and taste like fall spices. They are simple to mix and bake. If you want ideas for healthy breakfasts, see this healthy breakfast foods guide.
how to make Healthy Greek Yogurt Pumpkin Muffins
Follow these steps to mix and bake the batter. Use a gentle hand when combining wet and dry ingredients so the muffins stay light. For tips on picking good breakfast choices to go with these muffins, you can read this guide to choosing healthy breakfast options.
Ingredients :
- 1 cup canned pumpkin puree
- 1 cup Greek yogurt
- 2 eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Optional: 1/2 cup chocolate chips or nuts
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. If you want, fold in chocolate chips or nuts.
- Pour the batter into a greased muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
how to serve Healthy Greek Yogurt Pumpkin Muffins
Serve warm or at room temperature. They go well with a cup of tea, coffee, or a small bowl of fruit. You can split a muffin and add a little nut butter for more protein.
how to store Healthy Greek Yogurt Pumpkin Muffins
Let muffins cool fully. Store in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge for up to 5 days. Freeze in a sealed bag for up to 3 months. Thaw at room temperature or warm in a microwave for 20–30 seconds.
tips to make Healthy Greek Yogurt Pumpkin Muffins
- Use plain Greek yogurt for best texture.
- Do not overmix after adding flour; mix until just combined.
- Measure flour by spooning it into the cup and leveling it.
- If using chocolate chips, toss them in a little flour first so they don’t sink.
- Check muffins at 18 minutes; oven times vary.
- For less sweetness, reduce honey or maple syrup by a tablespoon or two.
- For dairy-free, use a plant-based yogurt (texture may change).
variation (if any)
- Add 1/2 cup raisins or dried cranberries instead of chocolate chips.
- Stir in 1/2 cup chopped walnuts or pecans for crunch.
- Add 1/4 cup oats for heartier texture.
- Swap whole wheat flour for half all-purpose flour for lighter muffins.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin until smooth. Use the same amount (1 cup).
Q: Can I make these gluten-free?
A: Use a 1-to-1 gluten-free baking flour instead of whole wheat flour. Texture may be a bit different.
Q: Are these muffins high in protein?
A: They have more protein than usual muffins because of the Greek yogurt and eggs.
Q: Can I reduce the sugar more?
A: Yes. Reduce honey/maple syrup, or use a sugar-free sweetener that measures like sugar.
Q: Can I double the recipe?
A: Yes. Bake in two muffin tins or in batches. Adjust baking time slightly if using larger pans.
Conclusion
If you want more details or another version of this recipe, see the full recipe on Healthy Greek Yogurt Pumpkin Muffins – Beat Bake Eat.
Print
Healthy Greek Yogurt Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These warm, soft muffins are made with Greek yogurt and pumpkin for moisture and protein. Sweetened with honey or maple syrup, they make for a great quick breakfast or snack.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup Greek yogurt
- 2 eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Optional: 1/2 cup chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. If you want, fold in chocolate chips or nuts.
- Pour the batter into a greased muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. They pair well with tea, coffee, or fruit. Store in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pumpkin muffins, healthy breakfast, Greek yogurt, fall flavors, easy recipes