These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and packed with nutrients, making them a perfect snack or breakfast option.

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

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), Greek yogurt, vegetable oil, egg, and vanilla essence. Mix until well combined.
In another bowl, whisk together the whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These muffins store well in an airtight container for up to a week and can also be frozen for longer storage.

Keywords: Healthy Greek Yogurt Pumpkin Muffins, pumpkin muffins, healthy desserts, wholesome snacks, baking recipes