Description
These muffins are packed with nutrients from pumpkin and Greek yogurt, providing fiber and protein to keep you energized. A perfect blend of warm spices and sweetness makes them a great choice for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1/2 cup Greek yogurt
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin cups.
- In a large mixing bowl, combine the pumpkin puree, honey (or maple syrup), Greek yogurt, and eggs. Mix well.
- In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes in the pan before removing them.
Notes
Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg