Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin, just roast it, scoop out the flesh, and puree it. It will give your Greek Yogurt Pumpkin Muffins a fresh taste.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, simply increase the amount of maple syrup or honey. You can also add chocolate chips for an extra sweet touch!

Can I freeze Greek Yogurt Pumpkin Muffins?

Yes! These muffins freeze beautifully. Just wrap them individually in plastic wrap and store them in an airtight container. They’ll be ready to enjoy whenever you need a quick snack.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt on hand, you can use regular yogurt or even applesauce for a different flavor and texture. Just keep in mind that it may alter the moisture level slightly.

How long do these muffins last?

When stored in an airtight container, your Greek Yogurt Pumpkin Muffins will stay fresh for up to three days at room temperature. For longer storage, consider freezing them!

Moist Greek Yogurt Pumpkin Muffins – Fall’s Fluffiest Treat

Description

A delicious and easy recipe for Greek Yogurt Pumpkin Muffins that are moist and flavorful, perfect for fall.

Ingredients

Scale

1 cup canned pumpkin puree
2/3 cup maple syrup or honey
1/4 cup 2% Greek yogurt, plain or vanilla
1/4 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 2/3 cups whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat oven to 350°F. Line muffin pan with muffin liners and set aside.
In a large bowl combine the pumpkin puree, maple syrup/honey, and Greek yogurt.
Beat in the oil, egg, and vanilla extract.
In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir until incorporated (batter will be thick). Do not over mix.
Scoop the batter into the muffin pan distributing it evenly between the muffin cups.
Bake for 18 – 20 minutes.
Cool in pan for 10 minutes then remove.

Notes

For a sweeter muffin, increase the amount of maple syrup or honey.
These muffins can be stored in an airtight container for up to 3 days.
Feel free to add nuts or chocolate chips for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 8g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg

Keywords: Greek Yogurt Pumpkin Muffins, pumpkin muffins, healthy muffins, fall recipes