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Greek Yogurt Pumpkin Muffins Recipe

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★★★★★

4.7 from 143 reviews

These Greek Yogurt Pumpkin Muffins offer a moist, tender texture with the warm spices of cinnamon, nutmeg, and cloves. Made with pumpkin puree and creamy Greek yogurt, they are a healthier twist on classic pumpkin muffins, perfect for breakfast or snack time. Optional walnuts or chocolate chips can be added for extra flavor and texture.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup plain Greek yogurt (non-fat or low-fat works best)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips (milk, dark, or semi-sweet)

Instructions

  1. Preheat: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined and aromatic.
  3. Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
  4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients. Gently fold the mixture until just combined, allowing a few flour streaks to remain; avoid overmixing to keep muffins tender.
  5. Add Optional Ingredients: If desired, gently fold in the chopped walnuts, pecans, and/or chocolate chips to add extra texture and flavor.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  8. Cool: Allow the muffins to cool in the tin for several minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

  • Do not overmix the batter to avoid dense muffins.
  • Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • You can substitute vegetable oil with melted coconut oil for a different flavor profile.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature or warm briefly before serving.

Keywords: pumpkin muffins, Greek yogurt muffins, healthy pumpkin recipe, spiced muffins, fall breakfast recipe

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