Greek Yogurt Pumpkin Muffins (Printer-Friendly Version)

Fluffy muffins featuring pumpkin puree and Greek yogurt for a wholesome morning treat.

# What You'll Need:

01 - 1 cup pumpkin puree (not pumpkin pie filling)

02 - 1/2 cup maple syrup or honey

03 - 1 cup plain or vanilla Greek yogurt

04 - 1/2 cup vegetable oil (coconut or olive oil acceptable)

05 - 1 large egg (or chia/flax egg for vegan option)

06 - 1 teaspoon vanilla essence (optional)

07 - 1 1/2 cups whole wheat flour (can substitute with all-purpose flour)

08 - 1 teaspoon ground cinnamon (or pumpkin pie spice)

09 - 1/4 teaspoon ground nutmeg

10 - 1 teaspoon baking soda

11 - 1 teaspoon baking powder

12 - 1/2 teaspoon salt

01 - Preheat the oven to 350°F and line a muffin tin with paper liners or grease it lightly.

02 - In a large mixing bowl, blend pumpkin puree, Greek yogurt, egg, vanilla essence, and maple syrup or honey until smooth.

03 - In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

04 - Gradually fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.

05 - Divide the batter evenly among the muffin cups, filling each about two-thirds full.

06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

07 - Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

01 - Use pure pumpkin puree rather than pumpkin pie filling for best texture and flavor.

02 - For a vegan variation, substitute egg with chia or flax egg, and use dairy-free yogurt.