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Best Healthy Greek Yogurt Pumpkin Muffins (Easy Recipe)

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These Best Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and surprisingly nutritious. Made with simple ingredients like Greek yogurt and pumpkin puree, they have a bakery-style dome top and a soft, cloud-like interior.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ⅓ cup maple syrup (real maple syrup)
  • ¼ cup coconut oil, melted and slightly cooled (or neutral oil)
  • 1 teaspoon vanilla extract (pure vanilla)
  • 2 tablespoons pumpkin seeds (pepitas, optional topping)
  • 1 tablespoon turbinado sugar (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt until evenly combined.
  3. In a large bowl, whisk together 2 eggs, ¾ cup pumpkin puree, ½ cup Greek yogurt, ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 teaspoon vanilla extract until smooth and uniform.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  5. Let the batter rest for 5 minutes.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If using, sprinkle pumpkin seeds and turbinado sugar on top.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly pressed.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the batter rest for 5 minutes before baking for taller muffins. If using a dark non-stick muffin tin, reduce oven temperature by 25°F. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, easy pumpkin recipe, fall baking, breakfast muffins

Find it online: https://cooksybite.com/best-healthy-greek-yogurt-pumpkin-muffins-easy-recipe/