Greek Yogurt Pumpkin Muffins
Fall in love with these easy Greek Yogurt Pumpkin Muffins! Moist, flavorful & packed with protein. Bake cozy fall vibes in just 30 mins.
Servings 12 muffins
Calories 237cal
Cost $5
Equipment
- 12-count Muffin Tin
- muffin tin liners
- oven adjusted to the center rack position
- Mixing Bowls
- scoops
- rubber spatula
- measuring cups and spoons
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ tablespoon pumpkin spice
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1½ cups pumpkin puree
- 2 large eggs
- 4 ounces vanilla Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup pepitas (shelled pumpkin seeds)
Instructions
- Preheat oven to 425℉.
- Line a 12-count muffin tin with liners.
- In a large bowl, whisk the flour, baking soda, pumpkin spice, and salt; set aside.
- In a medium bowl, combine butter, sugar, pumpkin puree, eggs, yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and combine.
- Fill the paper liners ¾ of the way. Sprinkle on pepitas (pumpkin seeds).
- Bake for 5 minutes at the 425℉. This will provide the cracked, fluffy top.
- Reduce the heat to 350℉ and bake for an additional 15-20 minutes. Muffins will feel firm, and a toothpick inserted into the center of the muffin will come out clean.
- Transfer muffins to a cooling rack and cool for 5 minutes before enjoying warm!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 237cal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 206mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5048IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg