Healthy Greek Yogurt Pumpkin Muffins

Greek yogurt pumpkin muffins are incredibly moist, lightly sweetened, and made with whole wheat flour for a healthy fall snack.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 144kcal

Author Marjory Pilley

Ingredients

1 ½ cup white whole wheat flour whole wheat pastry flour or a mixture of ½ whole wheat flour and ½ all-purpose flour
½ cup Sugar blend (half real sugar) or ½ cup granulated sugar. See notes on more options
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon pumpkin spice blend or ground cinnamon
1 ½ cups pumpkin puree 15-ounce can with 2 Tablespoons removed
1 egg
½ cup Greek yogurt 5.3 ounce container
½ cup Mini chocolate chips, semi-sweet or raisins, walnuts

Instructions

Preheat oven to 350℉.
Combine flour, sugar, baking powder, baking soda, salt and pumpkin pie spice (or cinnamon) in a large bowl.
Stir pumpkin, egg and yogurt into the dry mix, just until combined.
Fold in mini chocolate chips.
Fill muffin tin wells coated with cooking spray about ⅔ full (about ¼ cup of batter). If using liners, give them a light spritz of cooking spray too.
Bake for about 25 minutes or until the muffins are firm and lightly browned on the top.
Allow muffins to cool for 5 minutes in the pan and then transfer to a wire rack to cool further.

Video

Notes

Storage: Store Greek yogurt pumpkin muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave a frozen muffin for about 30-45 seconds.

Sugar:
Use at least ½ cup total sweetener for the best texture and structure. I use a blend of sugar and a granulated sugar alternative to reduce added sugar. All regular sugar works, too, and you can increase the total to 1 cup for even sweeter muffins.

Nutrition