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Easy Healthy Greek Yogurt Pumpkin Muffins – Best Recipe

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These quick and healthy Greek yogurt pumpkin muffins are moist, flavorful, and ready in under 30 minutes. Made with simple pantry ingredients, they’re perfect for busy weeknights, breakfast, or a last-minute bake sale contribution.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the center position. Line a 12-cup muffin tin with paper liners or grease the cups generously.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined (about 20 seconds). Break up any clumps of brown sugar with your fingers.
  3. In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just combined—no more streaks of flour. Do not overmix; a few small lumps are fine.
  5. If using add-ins (chocolate chips, nuts, or cranberries), gently fold them in with a few strokes.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. You should get exactly 12 muffins.
  7. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a cooling rack to cool completely.
  9. Enjoy warm or at room temperature.

Notes

Don’t overmix the batter—mix until just combined to avoid tough muffins. Use room temperature ingredients for best results. Measure flour using the spoon-and-level method. Check that your baking powder and baking soda are fresh. Let muffins cool in the pan for 5 minutes before transferring to a rack. For mini muffins, bake 10-12 minutes. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, Greek yogurt muffins, healthy muffins, easy pumpkin muffins, fall baking, quick breakfast, kid-friendly muffins

Find it online: https://prismtaste.com/easy-healthy-greek-yogurt-pumpkin-muffins-best-recipe/