Healthy Greek Yogurt Pumpkin Muffins are moist, naturally sweetened, and perfect for kids or breakfast meal prep.

Scale

1 cup pumpkin puree

2/3 cup maple syrup or honey

1/4 cup Greek yogurt (2%)

1/4 cup vegetable oil

1 egg

2 tsp vanilla extract

1 2/3 cups whole wheat flour

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. In a large bowl, whisk pumpkin, maple syrup, yogurt, oil, egg, and vanilla.

3. In a second bowl, stir flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

4. Add dry ingredients to wet and stir gently until just combined.

5. Divide batter evenly into muffin cups (3/4 full).

6. Bake 18–22 minutes or until a toothpick comes out clean.

7. Cool for 5 minutes, then transfer to a rack.

8. Serve or store in an airtight container.

These muffins freeze well for up to 3 months.

Add-ins like chopped nuts, seeds, or dried fruit work great.