Name: Healthy Greek Yogurt Pumpkin Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned); 2/3 cup maple syrup or honey; 1/4 cup plain or vanilla Greek yogurt (2%); 1/4 cup vegetable oil; 1 large egg; 2 tsp vanilla extract; 1 2/3 cups whole wheat flour; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt

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Pumpkin Spice & Everything Nice Muffins 🍂

Hey, you ever just get a pumpkin craving? Like, outta nowhere? I do! And then I’m all, “Okay, let’s turn this into something delicious!” So, I whipped up these Healthy Greek Yogurt Pumpkin Muffins and OMG, they’re sooo good. Like, I can’t even!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s hit the grocery store together. First, you’re gonna need 1 cup of pumpkin puree (yes, canned is totally fine—ain’t nobody got time to roast a pumpkin). Then, grab 2/3 cup of maple syrup—or honey if you’re feeling sweet (pun intended).

Don’t forget 1/4 cup of Greek yogurt—plain or vanilla. I actually used vanilla last time and wow, it was a game changer! Oh, and 1/4 cup of veggie oil—we want moisture here, people!

I mean, you’ll also need an egg, 2 teaspoons of vanilla essence (because we’re fancy), 1 2/3 cups of whole wheat flour (let’s keep it healthy), some cinnamon (1 teaspoon), a pinch of nutmeg (1/4 teaspoon), and of course, the baking essentials: 1/2 teaspoon baking soda and 1/2 teaspoon baking powder. Oh, and salt! Gotta have 1/2 teaspoon of that too!

So Here’s Why I Make This Constantly

Okay, so I gotta tell you, these muffins remind me of fall days growing up. I’d come home from school, and my mom would have these warm, spiced goodies waiting for me. Every bite felt like a hug, you know? And now I make them for my friends, and they totally flip out over them! It’s like spreading good vibes, one muffin at a time. Plus, they’re healthy-ish, so you don’t feel guilty munching on them! Win-win!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Another lovely shot! Seriously, I can’t get enough of how these look. I mean, who wouldn’t want to dive into a plate of these beauties?

The One Trick That Changes Everything

Here’s the deal: don’t overmix the batter! Just gently fold it all together until it’s combined. Seriously—mixing too much makes them dense and sad. We want fluffy, happy muffins!

Don’t Mess This Up (My Top Tips)

– Start checking at 18 minutes. I mean, I once forgot and they got a lil’ burnt… Oops!
– Use fresh ingredients—like, don’t skimp on that pumpkin or yogurt. It makes a world of difference.
– If you’re feeling extra, throw in some chocolate chips or nuts. I did that once, and let me tell you, it was a revelation!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you manage to not eat them all in one go (which is a feat, honestly), just pop them in an airtight container. They’ll chill in the fridge for about a week, or you can freeze ‘em! Just wrap ‘em well, and they’ll be good for a month. Perfect for those late-night snack cravings, am I right?

If You Liked This, You’ll Probably Like These Too

If you dig these muffins, you’ll totally love my Banana Oatmeal Cookies or maybe the Zucchini Bread. Seriously, they’re all in the same cozy, fall-vibe family!

So, what’s your favorite fall treat? I’m always looking for new recipes to try! 🍁

Healthy Greek Yogurt Pumpkin Muffins

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Indulge in the delicious flavors of fall with these Healthy Greek Yogurt Pumpkin Muffins. Packed with wholesome ingredients, these muffins are moist, flavorful, and perfect for breakfast or a snack. With the natural sweetness of maple syrup and the richness of pumpkin puree, they offer a delightful treat that’s both nutritious and satisfying. Plus, they come together in just 35 minutes!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: Makes approximately 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup pumpkin puree (canned)
2/3 cup maple syrup or honey
1/4 cup plain or vanilla Greek yogurt (2%)
1/4 cup vegetable oil
1 large egg
2 tsp vanilla extract
1 2/3 cups whole wheat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, mix together pumpkin puree, maple syrup, Greek yogurt, vegetable oil, egg, and vanilla until smooth.
In another bowl, combine whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
Spoon the batter into the prepared muffin tin and bake for about 18 minutes or until a toothpick comes out clean.
Allow muffins to cool before serving.