Moist Greek Yogurt Pumpkin (Ready-to-Print Version)

Fluffy pumpkin muffins made with Greek yogurt and warm spices, ideal for autumn mornings.

# What You’ll Need:

01 - 1 cup pumpkin puree (not pumpkin pie filling)

02 - 1/2 cup maple syrup or honey

03 - 1 cup plain or vanilla Greek yogurt (dairy-free yogurt optional)

04 - 1/2 cup vegetable oil (coconut or olive oil alternatives)

05 - 1 large egg (chia or flax egg for vegan option)

06 - 1 teaspoon vanilla extract (optional)

07 - 1 1/2 cups whole wheat flour (can substitute all-purpose flour)

08 - 1 teaspoon baking powder

09 - 1 teaspoon baking soda

10 - 1/2 teaspoon salt

11 - 1 teaspoon ground cinnamon (or pumpkin pie spice)

12 - 1/4 teaspoon ground nutmeg

01 - Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease thoroughly.

02 - In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, egg, vanilla extract, and maple syrup or honey until smooth.

03 - In a separate bowl, thoroughly whisk whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to maintain a light texture.

05 - Spoon the batter evenly into the prepared muffin tin, filling each cup approximately two-thirds full.

06 - Bake in the preheated oven for 18 to 20 minutes. Verify doneness by inserting a toothpick into the center; it should come out clean.

07 - Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

01 - Use whole wheat flour for a nuttier flavor and added fiber, or substitute with all-purpose flour for a lighter texture.