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Greek yogurt pumpkin muffin with a moist crumb and golden-orange whole wheat texture on a plate

Greek Yogurt Pumpkin Muffins with Whole Wheat Flour

Greek Yogurt Pumpkin Muffins with Whole Wheat Flour are soft, moist muffins with warm pumpkin spice flavor and a wholesome texture. They are an easy, comforting choice for breakfast or a simple baked treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup canned pumpkin puree
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry ingredients
  • 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
Add-ins
  • 1/2 cup walnuts, optional
  • 1/2 cup chocolate chips, optional

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Prepare a 12-cup muffin pan with paper liners or a light coating of grease.
  2. Combine pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract in a large bowl and whisk until evenly blended.
  3. In a separate bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Add the dry mixture gradually to the pumpkin mixture, folding gently just until the batter comes together.
  5. Mix in walnuts or chocolate chips if using.
  6. Portion the batter into the muffin cups, filling each cup about two-thirds full.
Baking
  1. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes, then move them to a wire rack to cool completely.

Notes

Use pure pumpkin puree instead of pumpkin pie filling to maintain the intended moisture and spice balance.