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Greek Yogurt Pumpkin Muffins

Greek Yogurt Pumpkin Muffins are moist and tender from the added yogurt.  These pumpkin muffins are so delicious no one would guess they are healthy too!  Made with whole wheat flour and oats for a little extra fiber these healthy pumpkin muffins are a wholesome breakfast for your family.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 252kcal
Author: Bobbie Blue

Ingredients

Dry Ingredients

  • 1 cup old fashion oats
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Wet Ingredients

  • 1 cup canned pumpkin purée
  • ½ cup plain Greek yogurt
  • 1 egg
  • 2 tablespoons coconut oil
  • cup pure maple syrup
  • 1 teaspoon vanilla extract
  • cup chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with cooking spray.

Dry Ingredients

  • In a medium sized mixing bowl add dry ingredients oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg. Stir well to incorporate ingredients.

Wet Ingredients

  • In a separate bowl mix together wet ingredients pumpkin, yogurt, coconut oil, maple syrup, egg and vanilla extract. Mix all wet ingredients together.
  • With a spatula stir together the wet and dry ingredients until no dry streaks of flour remain. Stir in the chocolate chips being careful to not over mix.
  • Divide batter into prepared muffin tin. Bake in preheated oven for 18-20 minutes or until toothpick comes out clean.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 37.2g | Protein: 6.5g | Fat: 8.8g | Saturated Fat: 6.1g | Cholesterol: 9mg | Sodium: 222mg | Fiber: 2.1g | Sugar: 18.9g