Description
Healthy Greek Yogurt Pumpkin Muffins are a delightful and nutritious treat that brings the warm flavors of fall to your table. These muffins are made with wholesome ingredients, ensuring they are both delicious and health-conscious. The combination of pumpkin puree and creamy Greek yogurt creates an incredibly moist texture, making them perfect for breakfast, snacks, or even dessert. With their enticing aroma and sweet taste, these muffins are sure to be a hit with both kids and adults alike. Plus, they are quick to prepare, making them a convenient option for busy mornings or lunchboxes. Enjoy them fresh out of the oven or freeze extras for a quick treat later!
Ingredients
Scale
- 1 cup pumpkin puree (canned)
- 2/3 cup maple syrup or honey
- 1/4 cup 2% greek yogurt (plain or vanilla)
- 1/4 cup veggie oil
- 1 egg
- 2 teaspoons vanilla essence
- 1 2/3 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, maple syrup or honey, Greek yogurt, vegetable oil, egg, and vanilla essence until smooth.
- In another bowl, sift together whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spoon the batter into a lined muffin tin, filling each cup about two-thirds full.
- Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg