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Greek Yogurt Pumpkin Muffins recipe

Greek Yogurt Pumpkin Muffins

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Soft, moist whole-wheat pumpkin muffins made with pure pumpkin pure9e, a touch of plain 2% Greek yogurt, and warm spices. Sweetened with maple syrup or honey, the batter comes together in two bowls and bakes in under 20 minutes. Expect tender, gently domed muffins with clean pumpkin-spice flavor and a wholesome crumb.

  • Total Time: 30
  • Yield: 12 muffins servings 1x

Ingredients

Scale
  • 1 cup pure pumpkin pure9e, 240 g
  • 6 cup pure maple syrup or honey, 160 ml
  • 4 cup plain 2% Greek yogurt, 60 g
  • 4 cup vegetable or avocado oil, 60 ml
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 16 cups whole-wheat flour, about 200 g
  • 1 teaspoon ground cinnamon
  • 4 teaspoon ground nutmeg
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon salt
  • 4 teaspoon ground ginger, optional

Instructions

  1. Preheat the oven to 350b0F (177b0C) and prepare a 12-cup muffin pan with liners or cooking spray.
  2. In a large bowl, whisk together the pumpkin pure9e, maple syrup or honey, Greek yogurt, oil, egg, and vanilla until smooth.
  3. In a separate bowl, whisk the whole-wheat flour, cinnamon, nutmeg, baking soda, baking powder, salt, and optional ginger until well combined.
  4. Add the dry ingredients to the wet mixture and stir just until combined; the batter will be thick.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18120 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool briefly in the pan, then transfer the muffins to a wire rack to finish cooling.

Notes

Use 100% pumpkin pure9e, not pumpkin pie filling. Plain 2% Greek yogurt gives good moisture and richness; sour cream can substitute if needed. Do not overmix; the batter should remain fairly thick. Start checking doneness at 18 minutes because ovens vary. Whole-wheat pastry flour can be used for a slightly lighter texture. Stir in 12 cup dark chocolate chips, chopped pecans, or walnuts if desired. Avoid replacing the oil with applesauce; the pumpkin and yogurt already provide plenty of moisture.

  • Author: Barbara Anderson
  • Prep Time: 10
  • Cook Time: 18-20
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: Approximately 184 kcal per muffin

Find it online: https://www.koyarecipes.com/greek-yogurt-pumpkin-muffins/