How to Make Healthy Greek Yogurt Pumpkin Muffins in 30 Minutes

Are you ready to indulge in a deliciously healthy treat that the whole family will love? I know I am! These Healthy Greek Yogurt Pumpkin Muffins are not only quick to whip up in just 30 minutes, but they also pack a nutritious punch. Perfect for breakfast, snacks, or even a sweet treat after dinner, these muffins are a delightful way to enjoy the flavors of fall. Plus, they’re a fantastic option for Pumpkin Breakfast Ideas For Kids! Let’s dive into this easy recipe that will surely become a family favorite.

Why You’ll Love This Recipe

• Quick and easy to make in just 30 minutes!
• Healthy ingredients that everyone will enjoy.
• Perfect for breakfast, snacks, or even dessert.
• Great way to sneak in some veggies for the kids.
• Versatile enough to customize with your favorite add-ins.

Ingredients

To make these scrumptious muffins, you’ll need the following ingredients:

• 1 cup pumpkin puree (canned)
• 2/3 cup maple syrup or honey
• 1/4 cup 2% Greek yogurt (plain or vanilla)
• 1/4 cup veggie oil
• 1 egg
• 2 teaspoons vanilla essence
• 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—making these delightful muffins!

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), Greek yogurt, veggie oil, egg, and vanilla essence. Mix until well combined.
3. In another bowl, whisk together the whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your muffins turn out perfectly:

• For added flavor, consider mixing in some chocolate chips or nuts!
• If you want to make these muffins even healthier, you can substitute half of the whole wheat flour with almond flour.
• Don’t skip the cooling step; it helps the muffins set and enhances their flavor.
• For a fun twist, try adding a pinch of ginger or cloves for a spicier flavor profile.

How to Serve

These Pumpkin Muffins Made With Greek Yogurt are delicious on their own, but here are some serving suggestions:

• Spread a little butter or cream cheese on top for a rich treat.
• Pair them with a warm cup of tea or coffee for a cozy afternoon snack.
• Serve them alongside a fresh fruit salad for a balanced breakfast.
• They also make a great addition to a brunch spread!

Make Ahead and Storage

These muffins are perfect for meal prep! Here’s how to store them:

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
• Reheat in the microwave for a few seconds for a warm, fresh taste.

Now that you have this delightful recipe in your arsenal, you can enjoy these Easy Healthy Pumpkin Muffins any time you crave a sweet treat. They’re not just for fall; they’re perfect year-round! And if you’re looking for more quick family dinners or weeknight dinner ideas, check out my Healthy Chicken and Broccoli Chinese Takeout or explore some easy pasta recipes like my creamy garlic pasta. Happy baking!