Description
These soft, fluffy muffins pack the cozy flavors of pumpkin spice with the protein boost of Greek yogurt. Lightly sweetened and made with wholesome ingredients, they’re perfect for a quick breakfast, snack, or even a healthier dessert—moist, flavorful, and ready in under 30 minutes.
Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
1 cup plain Greek yogurt (nonfat or full-fat)
2 large eggs
1/2 cup honey or pure maple syrup
1/4 cup coconut oil or vegetable oil, melted
1 tsp pure vanilla extract
1 3/4 cups whole wheat flour (or all-purpose)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix wet ingredients – In a large bowl, whisk pumpkin purée, Greek yogurt, eggs, honey (or maple syrup), melted oil, and vanilla until smooth.
3. Add dry ingredients – In another bowl, whisk flour, baking powder, baking soda, spices, and salt. Gently fold into wet mixture until just combined (do not overmix).
4. Fill & bake – Divide batter evenly among muffin cups, filling about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean.
5. Cool & enjoy – Let muffins cool 5 minutes in the tin, then transfer to a wire rack.
Notes
These muffins freeze well for up to 2 months. To reheat, microwave for about 20–30 seconds or let thaw at room temperature. You can also add chocolate chips or chopped nuts for variation.