Pumpkin Muffins Yogurt
This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal
Ingredients
1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
Instructions:
1. Preheat the oven to 350°F, set aside, and line the muffin pan with muffin liners.
2. Mix the pumpkin puree, maple syrup/honey, and Greek yogurt in a big bowl.
3. Beat in the vanilla extract, egg, and oil.
4. Add flour, cinnamon, baking soda, baking powder, salt, and nutmeg and mix gently until mixed together (batter will be thick). Don’t mix too much.
5. Scoop the batter into the muffin pan and spread it evenly between the muffin cups.
6. For 20 minutes, bake.
7. Cool for 10 minutes in a pan, and serve warm.
Author: Crystal | beatbakeeat