Description
These Greek Yogurt Pumpkin Muffins are moist, fluffy, and packed with warm fall spices. Made with creamy Greek yogurt and pumpkin puree, they offer a perfect balance of flavor and nutrition for a cozy breakfast or snack. Optional nuts and pumpkin seeds add crunch and texture, making these muffins a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup plain Greek yogurt (non-fat or low-fat)
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup chopped walnuts or pecans
- Pumpkin seeds for topping
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, plain Greek yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined, leaving a few streaks of flour to ensure the batter remains light and tender.
- Add Nuts (Optional): If using chopped walnuts or pecans, gently fold them into the batter to distribute evenly without overmixing.
- Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while preparing the muffin tin.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the cups thoroughly with cooking spray to prevent sticking.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Add Pumpkin Seeds (Optional): Sprinkle pumpkin seeds on top of each filled muffin cup for added texture and visual appeal if desired.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
- Transfer to Rack: Carefully transfer the muffins to a wire rack and allow them to cool completely before serving or storing.
Notes
- Use plain Greek yogurt for best results; flavored yogurt can alter the taste and sweetness.
- Do not overmix the batter to keep muffins tender and light.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Muffins freeze well for up to 3 months; thaw at room temperature before serving.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Adjust the spices to your preference; add more cinnamon or nutmeg for a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: pumpkin muffins, Greek yogurt muffins, fall recipes, healthy muffins, pumpkin breakfast, easy pumpkin bake
