These Healthy Greek Yogurt Pumpkin Muffins are the perfect fall treat! Combining the creamy richness of Greek yogurt with the warm, comforting flavors of pumpkin and spices, these muffins are both healthy and satisfying. Whether you’re looking for a nutritious snack or a delicious breakfast option, these muffins are sure to become your new favorite!
Why You’ll Love This Recipe
These muffins are not only moist and full of flavor, but they also pack a healthy punch thanks to the addition of Greek yogurt. The yogurt makes them extra moist while adding protein, and the pumpkin provides vitamins and fiber. The combination of cinnamon, nutmeg, and honey adds warmth and sweetness without overloading on sugar. With whole wheat flour for added fiber and a sprinkle of walnuts for crunch, these muffins are a perfect balance of health and taste!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup canned pumpkin
- 1/2 cup Greek yogurt
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin, Greek yogurt, eggs, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the walnuts if you’re using them, giving the batter a quick stir to incorporate.
- Divide the batter evenly into the muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add-ins: You can add chocolate chips, raisins, or cranberries for a bit of sweetness and extra flavor.
- Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use maple syrup instead of honey for a vegan version.
- Nuts: Swap walnuts for pecans or almonds for a different texture and flavor.
- Spices: Adjust the spices to your liking, adding more cinnamon or ginger for a spicier flavor.
Storage/Reheating
- Storage: Store these muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months.
- Reheating: To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F for a few minutes.
FAQs
1. Can I use pumpkin puree instead of canned pumpkin?
Yes, you can use homemade pumpkin puree. Just make sure it’s not too watery, or the muffins could become too soggy.
2. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour if you prefer, but whole wheat flour gives these muffins a hearty texture and more fiber.
3. Can I make these muffins without eggs?
Yes, you can substitute the eggs with flax eggs or chia eggs (1 tablespoon ground flax or chia seeds + 2.5 tablespoons water).
4. Can I add frosting to these muffins?
While these muffins are sweet enough on their own, you can add a cream cheese frosting for a special treat! Just mix cream cheese with a little powdered sugar and vanilla extract.
5. How do I know when the muffins are done?
The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.
6. Can I use other sweeteners besides honey?
Yes, you can use maple syrup, agave, or a sugar substitute like stevia if you want a lower-sugar version.
7. Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend in place of whole wheat flour for a gluten-free version of this recipe.
8. Can I make the batter ahead of time?
Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours before baking.
9. How should I store leftover muffins?
Store the muffins in an airtight container in a cool place for up to 3 days, or freeze them for longer storage.
10. Can I add protein powder to the batter?
Yes, you can add a scoop of your favorite protein powder to the batter to make these muffins even more protein-packed. Just adjust the liquid slightly if needed.
Conclusion
These Healthy Greek Yogurt Pumpkin Muffins are the perfect fall treat! They combine the creamy texture of Greek yogurt with the richness of pumpkin and the warmth of spices like cinnamon and nutmeg. With whole wheat flour and the option for walnuts, they’re a wholesome, satisfying snack or breakfast that’s both delicious and nutritious. Enjoy them fresh out of the oven or as a meal prep snack throughout the week!
Print
Healthy Greek Yogurt Pumpkin Muffins
These Healthy Greek Yogurt Pumpkin Muffins are the ultimate fall treat! Packed with the creamy goodness of Greek yogurt and the rich flavors of pumpkin, cinnamon, and nutmeg, these muffins are both delicious and nutritious. Made with whole wheat flour for added fiber, they are perfect for breakfast or a healthy snack. The option of adding walnuts gives them a delightful crunch, making them a wholesome and satisfying choice for your fall cravings.
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
- 1 cup canned pumpkin
- 1/2 cup Greek yogurt
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin, Greek yogurt, eggs, honey, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chopped walnuts, if using.
- Divide the batter evenly into the muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to add chocolate chips, raisins, or cranberries for extra sweetness and flavor.
- For a vegan version, substitute the eggs with flax eggs and honey with maple syrup.
- Swap walnuts for pecans or almonds for a different crunch.
- Adjust the spices to suit your taste, adding more cinnamon or ginger for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Fall-inspired
- Diet: Gluten Free
