Pumpkin Muffins With Greek Yogurt Recipes

HEALTHY GREEK YOGURT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
• Stir pumpkin, egg and yogurt into the dry mix.
• Fold in mini chocolate chips.
• Fill muffins tin wells coated with cooking spray about 2/3 full (about 1/4 cup of batter.) Tip: if using liners, give them a light spritz of cooking spray too.
• Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
• Allow muffins to cool for 5 minutes in the pan and then remove to a wire rack to cool further. Enjoy!

PUMPKIN OAT GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
• Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

SOFT & MOIST PUMPKIN MUFFINS (VIDEO)

Steps:

• Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
• In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
• In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
• Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
• Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

PUMPKIN MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.