Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 2 cups whole wheat flour or all-purpose flour
- 1/2 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil or melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and melted coconut oil until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to keep muffins tender.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool slightly before removing from the tin.
Notes
- You can substitute Greek yogurt with regular yogurt or non-dairy alternatives like coconut or almond yogurt.
- For a keto or low-carb version, replace flour with almond flour and use a sugar substitute.
- Optional: Fold in chocolate chips, chopped nuts, or dried fruit for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg