Description
Enjoy these moist and flavorful pumpkin muffins, made even better with the creamy goodness of Greek yogurt. Perfect for breakfast or a snack, these muffins are a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
- Stir in the Greek yogurt until the batter is smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin 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
- For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg