Description
A cozy and delicious recipe for Pumpkin Greek Yogurt Muffins, perfect for fall.
Ingredients
- 🌾 All-purpose flour – 2 cups (240 g)
- 🎃 Pumpkin puree – 1 cup (240 g)
- 🥣 Greek yogurt – 1/2 cup (120 g)
- 🍬 Sugar – 3/4 cup (150 g)
- 🥚 Eggs – 2 large
- 🥄 Baking powder – 2 teaspoons
- 🌿 Ground cinnamon – 1 teaspoon
- 🌰 Ground nutmeg – 1/2 teaspoon
- 🧂 Salt – 1/2 teaspoon
- 🛢️ Olive oil or melted butter – 1/4 cup (60 ml)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and add pumpkin puree, Greek yogurt, sugar, and olive oil (or melted butter). Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overmix the batter to keep muffins fluffy.
- Let ingredients come to room temperature for better mixing.
- Store leftovers in an airtight container for up to three days at room temperature or a week in the fridge.
- Freezing muffins is an option; they can last up to three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin, Muffins, Greek Yogurt, Fall, Baking