Greek Yogurt Pumpkin Muffins
Healthy pumpkin muffins with Greek yogurt for added protein, perfect for meal prep breakfasts. These whole-wheat, low-sugar muffins have a moist crumb and domed top.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 cup whole-wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix dry ingredients in a bowl.
- In another bowl, whisk pumpkin, yogurt, honey, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Divide batter into muffin cups and bake for 18-20 minutes.
- Cool before serving.
Notes
- For gluten-free, use gluten-free flour blend.
- For vegan, replace egg with flax egg and use plant-based yogurt.
- Store in an airtight container for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg