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Greek Yogurt Pumpkin Muffins

Moist Greek Yogurt Pumpkin Muffins for Cozy Mornings

Delicious Greek Yogurt Pumpkin Muffins that are moist and fluffy, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Use plain canned pumpkin puree, not pumpkin pie filling.
  • 1/3 cup Maple Syrup or Honey Adjust quantity to taste.
  • 1 cup Greek Yogurt (2%) Can substitute with plain or vanilla yogurt.
  • 1/4 cup Vegetable Oil Melted coconut oil or butter can be used.
  • 1 large Egg Essential for structure.
  • 1 teaspoon Vanilla Essence Optional but enhances flavor.
  • 1 1/2 cups Whole Wheat Flour Can substitute with all-purpose flour.
  • 1 teaspoon Ground Cinnamon Provides warmth and spice.
  • 1/4 teaspoon Ground Nutmeg Enhances overall fall flavor.
  • 1 teaspoon Baking Soda Helps muffins rise.
  • 1 teaspoon Baking Powder Provides additional lift.
  • 1/2 teaspoon Salt Balances flavors.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Toothpick

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, combine pumpkin puree, maple syrup (or honey), and Greek yogurt, mixing until smooth. Add vegetable oil, egg, and vanilla essence, blending until well incorporated.
  3. In a medium bowl, whisk together whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Transfer the batter into the lined muffin cups, filling them about two-thirds full.
  6. Bake for 18-20 minutes until golden brown, and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter to keep muffins light and fluffy. Use fresh baking soda and powder for the best rise.

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