Description

These moist pumpkin muffins are made with Greek yogurt for extra protein and creaminess. Lightly sweetened with honey or maple syrup and spiced with cinnamon and nutmeg, they make a healthy grab-and-go breakfast or snack.

Ingredients

Scale

1 cup canned pumpkin puree

1/2 cup plain Greek yogurt

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs

1/3 cup honey or maple syrup

2 tablespoons olive oil or melted coconut oil

1/2 cup optional add-ins (chocolate chips, nuts, or dried fruit)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl, whisk together pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and oil until smooth.

3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.

4. Gently fold the dry ingredients into the wet ingredients until just combined, then stir in any add-ins.

5. Divide the batter among the liners, filling each about two-thirds full.

6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. Store at room temperature in an airtight container for up to 3 days, refrigerate up to 5 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes