Yogurt Pumpkin Muffins
Whenever you crave a cozy fall treat, these Yogurt Pumpkin Muffins deliver the perfect blend of moist pumpkin goodness, creamy yogurt, and warm spices, making them an irresistible delight for breakfast or a snack.
Servings 12
Ingredients
- 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
- 1/2 teaspoon baking soda 1/2 teaspoon of baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- In a large bowl, combine pumpkin puree, maple syrup (or honey), and Greek yogurt.
- Mix in the vanilla extract, egg, and oil.
- Gently fold in the flour, cinnamon, baking soda, baking powder, salt, and nutmeg until just combined (the batter will be thick). Avoid overmixing.
- Scoop the batter evenly into the lined muffin cups.
- Bake for 20 minutes.
- Let the muffins cool in the pan for 10 minutes, then serve warm.