Description
Soft, moist Greek Yogurt Pumpkin Muffins made with maple syrup, warm spices, and wholesome ingredients. A cozy fall favorite for breakfast or dessert.
Ingredients
2/3 cup maple syrup
1 cup pumpkin puree
1/4 cup plain Greek yogurt
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 2/3 cups whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. Mix pumpkin puree, maple syrup, and Greek yogurt in a large bowl.
3. Add oil, egg, and vanilla extract, whisking until smooth.
4. In a separate bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Add dry mixture to wet ingredients, stirring until just combined.
6. Divide thick batter evenly into muffin cups.
7. Bake 18–20 minutes until a toothpick inserted comes out clean.
8. Cool muffins in pan for 10 minutes, then transfer to wire rack to cool fully.
Notes
Use plain pumpkin puree, not pie filling.
Substitute sweet potato puree, applesauce, or butternut squash for pumpkin if needed.
Greek yogurt can be replaced with regular yogurt, sour cream, or mashed banana.
Maple syrup can be swapped with honey or brown sugar (add extra liquid if using sugar).
Use all-purpose flour or gluten-free 1:1 blend if preferred.
Replace oil with melted butter, coconut oil, or extra yogurt for denser texture.
Mix by hand to avoid overmixing; some lumps are fine.
Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg