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Greek Yogurt Pumpkin Muffins

Close-up of golden brown Greek yogurt pumpkin muffins on a marble surface.
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Moist, protein-rich pumpkin muffins made with Greek yogurt and no refined sugar. Perfect for a healthy breakfast or kid-friendly snack.

Ingredients

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  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup plain Greek yogurt
  • â…“ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk (any kind)
  • Optional: ½ cup chopped nuts or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, Greek yogurt, maple syrup, applesauce, egg, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gradually stir in the milk until the batter reaches a smooth consistency. If using, fold in nuts or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For baby or toddler-friendly muffins, omit added sweeteners and ensure any add-ins are soft and appropriately sized.
  • These muffins freeze well. Store cooled muffins in an airtight container or freezer bag for up to 3 months.
  • For a gluten-free option, use a gluten-free all-purpose flour blend.

Nutrition

Find it online: https://cutcooktaste.com/greek-yogurt-pumpkin-muffins/