Description
Soft, moist pumpkin muffins made with Greek yogurt for added protein and tenderness. Naturally sweetened and warmly spiced, they’re perfect for a healthy breakfast or snack.
Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup plain Greek yogurt (nonfat or full-fat)
2 large eggs
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 3/4 cups whole wheat flour (or all-purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice (or mix of nutmeg, ginger, cloves)
Optional: 1/2 cup chocolate chips, walnuts, or pecans
Instructions
- Preheat oven to 175°C (350°F). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in chocolate chips, nuts, or other mix-ins if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add a scoop of protein powder to increase protein content.
Dried cranberries add a sweet-tart element.
A streusel topping makes them taste more bakery-style.
Mini muffins take 10–12 minutes to bake and are great for kids.
Swirl in nut butter like almond or peanut butter for richness.
Store in the fridge for up to 5 days or freeze for longer storage.
Reheat in microwave for 10–15 seconds for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
