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Healthy Pumpkin Muffins with Greek Yogurt – Easy 20-Min Recipe

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These healthy pumpkin muffins with Greek yogurt are moist, tender, perfectly spiced, and genuinely good for you. They come together in under 30 minutes and make your kitchen smell like autumn.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup (pure maple syrup)
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 3/4 cups whole wheat flour (white whole wheat preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Optional mix-ins: 1/2 cup dark chocolate chips, 1/2 cup chopped pecans, or 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners. Lightly spray the inside of the liners with cooking spray.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, Greek yogurt, eggs, maple syrup, coconut sugar, and vanilla extract. Whisk until smooth and well combined.
  3. In a separate medium bowl, whisk together the dry ingredients: whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg. Whisk until evenly distributed.
  4. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain. A few lumps are fine. Do not overmix.
  5. Fold in any mix-ins (chocolate chips, pecans, or dried cranberries) with two or three gentle strokes.
  6. Use an ice cream scoop to divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full.
  7. Bake for 18 to 22 minutes. Start checking at 18 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when gently pressed.
  8. Cool in the pan for 5 minutes. Then transfer muffins to a wire cooling rack to cool completely.

Notes

Do not overmix the batter. Let ingredients come to room temperature. Use a cookie scoop for even muffins. Check baking soda freshness. Rotate the pan halfway through baking. For bakery-style domed tops, fill muffin cups almost to the rim and start baking at 400°F for the first 5 minutes, then reduce to 375°F.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, fall baking, easy muffin recipe, whole wheat muffins, refined sugar-free

Find it online: https://forkmila.com/healthy-pumpkin-muffins-with-greek-yogurt-easy-20-min-recipe/