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Healthy Greek Yogurt Pumpkin Muffins

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These Healthy Greek Yogurt Pumpkin Muffins are impossibly moist, naturally sweetened, and packed with protein. Made with simple pantry staples, they’re ready in under 30 minutes and taste so good no one will guess they’re healthy.

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)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1/4 cup melted coconut oil (or avocado oil)
  • Turbinado sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, coconut sugar, vanilla extract, and melted coconut oil until completely smooth and well combined.
  3. In a separate bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk for about 30 seconds to aerate and distribute the leavening agents.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently, scraping from the bottom of the bowl, until just combined. A few small lumps are fine; do not overmix.
  5. Use a cookie scoop or 1/4-cup measure to divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the tops with turbinado sugar if desired.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, use room temperature eggs to prevent coconut oil from seizing. Measure flour by spooning into the cup and leveling off. Let batter rest 5-10 minutes before baking for a more tender crumb. Muffins taste even better the next day. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, pumpkin breakfast, easy muffin recipe, fall baking, high protein muffins

Find it online: https://perkypan.com/healthy-greek-yogurt-pumpkin-muffins-best-easy-recipe/