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Greek Yogurt Pumpkin Muffins: The Perfect Fall Treat!

Greek Yogurt Pumpkin Muffins
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Delicious and moist Greek Yogurt Pumpkin Muffins, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup Greek yogurt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, Greek yogurt, sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • Store muffins in an airtight container for up to 3 days.
  • These muffins freeze well; wrap individually and store in the freezer for up to 2 months.

Nutrition

Find it online: https://howeats.com/greek-yogurt-pumpkin-muffins-fall-treat-recipe/