Can I use non-dairy yogurt in this recipe?

Yes, you can easily swap Greek yogurt for a non-dairy version such as almond or coconut yogurt. This will make the recipe dairy-free while still maintaining a creamy texture and moisture.

How can I make these muffins lower in sugar?

To reduce the sugar content, you can use less maple syrup or honey, or replace it with a sugar substitute like stevia or monk fruit sweetener. Just be sure to adjust to taste!

Can I make Greek Yogurt Pumpkin Muffins without eggs?

Yes! If you prefer an egg-free option, you can use a flaxseed egg or chia egg instead. To make a flaxseed egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water, and let it sit for a few minutes to thicken.

Healthy Greek Yogurt Pumpkin Muffins

Description

These Greek Yogurt Pumpkin Muffins are a perfect blend of fall flavors, offering a moist texture with the added bonus of protein from the Greek yogurt. These muffins are quick and easy to prepare, making them an ideal snack or breakfast treat that’s both healthy and delicious.

Ingredients

Scale

1 cup pumpkin puree (canned)
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 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

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners and set aside.
In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Beat in the oil, egg, and vanilla extract until smooth.
In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Distribute the batter evenly into the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then remove them and cool completely on a wire rack.

Notes

For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt like coconut or almond yogurt.
To make these muffins gluten-free, use a gluten-free flour blend.
You can substitute honey with agave syrup for a different natural sweetener.
For a bit of extra texture, add walnuts or dark chocolate chips to the batter before baking.

Prep Time: 10-15 minutes
Cook Time: 18-20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 14g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg