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Greek Yogurt Pumpkin Muffins

Close-up of a Greek yogurt pumpkin muffin, with one muffin broken in half to show its fluffy interior.
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These one-bowl Greek yogurt pumpkin muffins are soft, lightly sweetened with maple syrup, and packed with protein. They are a healthy fall breakfast or snack, perfect for meal prep.

Ingredients

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  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup pumpkin puree
  • ½ cup plain Greek yogurt
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: Chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°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. Add the pumpkin puree, Greek yogurt, maple syrup, melted coconut oil, egg, and vanilla extract to the dry ingredients.
  4. Stir until just combined. Do not overmix.
  5. Fold in any optional add-ins like nuts or chocolate chips.
  6. Divide the batter evenly among the 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 a gluten-free option, substitute a gluten-free all-purpose flour blend for the whole wheat flour.
  • These muffins are great for meal prep and can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • You can freeze these muffins for longer storage. Wrap them individually and freeze for up to 3 months.

Nutrition

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