Super Moist & Fluffy Greek Yogurt Pumpkin Muffins
Imagine biting into a muffin that's incredibly moist, wonderfully tender, and bursting with classic pumpkin spice flavor, all while being surprisingly light thanks to Greek yogurt. These muffins are ridiculously easy to whip up, even on a busy weekday morning, making them your new fall favorite.
Equipment
- Large bowl
- Whisk
- Standard muffin pan
- Paper liners
- Medium-sized bowl
- Spoon or spatula
- Ice cream scoop or large spoon
- Wire rack
Ingredients
- 1 cup pumpkin puree canned, 100% pure pumpkin, not pumpkin pie filling
- 2/3 cup maple syrup or honey main sweetener
- 1/4 cup 2% Greek yogurt plain or vanilla
- 1/4 cup vegetable oil or melted coconut oil or a neutral-flavored oil like canola
- 1 egg
- 2 tsp vanilla extract
- 1 2/3 cups whole wheat flour or all-purpose flour; for gluten-free, use 1:1 gluten-free baking blend (with xanthan gum)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt to balance sweetness and enhance flavors
Instructions
- Step 1: Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners.
- Step 2: Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup (or honey), and Greek yogurt until smooth. Beat in the vegetable oil, egg, and vanilla extract until completely smooth and uniform.
- Step 3: Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the whole wheat flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt. Whisk well to ensure even distribution.
- Step 4: Mix Batter: Gradually add the dry ingredients to the wet mixture. Stir gently with a spoon or spatula until the batter is just combined. Do not overmix; a few lumps are fine.
- Step 5: Bake: Scoop the batter evenly into your prepared muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Cool: Let the muffins cool in the pan for about 10 minutes, then gently transfer them to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze completely cooled muffins for up to 3 months. To prevent tough muffins, do not overmix the batter. For accurate results, spoon flour into measuring cup and level off.