Description
Moist and tasty muffins made with Greek yogurt and pumpkin, offering a healthy option for breakfast or snacks.
Ingredients
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Optional: chocolate chips or nuts for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, mix together the pumpkin puree, Greek yogurt, eggs, honey, melted coconut oil, and vanilla extract until smooth.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- If you want, fold in chocolate chips or nuts for extra flavor.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week. You can freeze them for about three months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American