Description

These healthy Greek yogurt pumpkin muffins are tender, moist, and naturally sweetened with maple syrup. Packed with protein and whole wheat flour, they’re a guilt-free fall treat that even picky eaters love.

Ingredients

Scale

1 cup pumpkin puree (not pumpkin pie filling)
1 cup plain Greek yogurt (full-fat or 2% recommended)
1/2 cup pure maple syrup
2 large eggs, at room temperature
1/4 cup melted coconut oil (cooled slightly)
1 teaspoon pure vanilla extract
1 3/4 cups whole wheat flour (or white whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup dark chocolate chips, chopped walnuts, or dried cranberries (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together 1 cup pumpkin puree, 1 cup Greek yogurt, 1/2 cup maple syrup, 2 eggs, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth and creamy.
In a separate bowl, whisk together 1 3/4 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Ensure no lumps remain.
Pour the dry ingredients into the wet ingredients. Use a spatula to fold gently until just combined. A few streaks of flour are okay. If adding mix-ins, fold them in now.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. An ice cream scoop works well for even portions.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy plain or with a pat of butter.

Notes

The batter will be thicker than regular muffin batter due to the Greek yogurt. Do not thin it out. For best results, use room temperature ingredients. These muffins taste even better the next day as the flavors meld. Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 9
Sodium: 180
Fat: 6
Saturated Fat: 4
Carbohydrates: 24
Fiber: 3
Protein: 6

Keywords: healthy pumpkin muffins, Greek yogurt muffins, no sugar muffins, pumpkin muffins, fall breakfast, protein muffins, whole wheat muffins