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Healthy Greek Yogurt Pumpkin Muffins: Easy Kid-Approved Fall Recipe

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These healthy Greek yogurt pumpkin muffins are incredibly moist, tender, and packed with warm fall spices. Made with simple ingredients, they come together in under 30 minutes and are a kid-approved treat perfect for breakfast, lunchboxes, or a cozy snack.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin pan with paper liners or grease the cups lightly with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon salt. Whisk for about 15 seconds to aerate and distribute evenly. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup plain Greek yogurt, 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 room-temperature eggs, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently, making a sweeping motion from the bottom of the bowl up and over. Stop as soon as no streaks of flour remain. A few small lumps are fine. Do not overmix.
  5. If using add-ins (chocolate chips, nuts, or dried cranberries), fold them in gently until evenly distributed.
  6. Fill the muffin cups about three-quarters full using a spoon or a 2-tablespoon cookie scoop. Tap the pan gently on the counter to settle the batter.
  7. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed. Do not open the oven door during the first 12 minutes of baking.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Room temperature ingredients matter for best texture. Do not overmix the batter. Let muffins cool completely before storing to avoid sogginess. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free Greek-style yogurt. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, fall recipe, kid-friendly, easy muffins, breakfast muffins

Find it online: https://daintydine.com/healthy-greek-yogurt-pumpkin-muffins-easy-kid-approved-fall-recipe/