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Healthy Greek Yogurt Pumpkin Muffins: Easy 30-Minute Recipe

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These healthy Greek yogurt pumpkin muffins are quick, forgiving, and packed with fall flavor without the guilt. Perfect for breakfast on the go, afternoon snacks, or a healthier dessert option.

Ingredients

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  • 1 ¾ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger + ¼ teaspoon cloves)
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup Greek yogurt (full-fat or 2% recommended)
  • ½ cup brown sugar (packed, light or dark)
  • ¼ cup maple syrup (or honey)
  • 2 large eggs (room temperature)
  • ¼ cup melted coconut oil or unsalted butter (cooled slightly)
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts or pecans (optional)
  • 2 tablespoons pepitas (pumpkin seeds for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease the cups.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk until evenly distributed.
  3. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, brown sugar, maple syrup, eggs, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
  4. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Fold in any add-ins: If using chocolate chips, nuts, or both, gently fold them in with about 5-6 folds.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If adding pepitas, sprinkle on top now.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back when lightly pressed.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients matter for best texture. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use flax eggs and plant-based Greek yogurt. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, Greek yogurt muffins, healthy muffins, fall baking, easy muffin recipe, 30-minute recipe

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