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
Scale
- 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