Thanks for the review, Kim! I haven’t been able to figure out a recipe (yet!) Only 2 oz of butter are used to make 12 regular size muffins. Try one of these! And they're super easy to whip up! This recipe has all of the great flavors you love when it comes to pumpkin muffins but without all of the extra calories. In a large bowl, whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Thanks for posting the recipe. They can actually be really delicious and much tastier than regular muffins. We’re not skimping on the pumpkin flavor today my friends. I’m gonna add some ground ginger the next time I make these. *** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking. I searched through comments and decided to use 1/4 tsp each of ground ginger and cardamom instead. Either measurement will … Do not over mix. They’re naturally sweetened, low calorie, low fat, and kid-friendly. Have been in the oven for 20 minutes. They're tender, fragrant, and pillowy-soft, with a buttery crown of toasted pumpkin … The Best Healthy Greek Yogurt Muffins Recipes on Yummly | The 99 Calorie Double Chocolate Greek Yogurt Muffin, Blueberry Greek Yogurt Muffin, White Chocolate-raspberry Blender Muffins This is going to be your new favorite healthy pumpkin muffin recipe because it’s so easy to make and really delicious too. Leave A Review Print Recipe. Although it seems far away, Halloween is actually right around the corner and so these muffins are great for a healthy pumpkin snack that you don’t have to feel guilty about or have to feel bad about giving to the kids, especially after they have all of that candy. You can store these pumpkin muffins in an airtight container or zippy bag. Course Breakfast, Healthy, Muffins, Snack, Whole Wheat Keyword pumpkin chocolate chip muffins Prep Time 10 minutes. Maple syrup - adds sweetness. If you do give it a try let me know how it turns out! ‘Tis the season! Made with pumpkin, oats, and… err… Greek yogurt, in case the title didn’t make that painfully obvious These are based off my much-loved banana oat Greek yogurt muffins, and offer the same healthy snack muffin qualities for those who might not be the biggest fan of bananas, or who just want something a little more seasonal. Healthy pumpkin chocolate chip muffins made with oat flour, pumpkin, and plain Greek yogurt for an extra punch of protein. Because these muffins do not have oil, you might have trouble with them sticking to the muffin liners. Here’s what you’ll need: Because these healthy pumpkin muffins with yogurt are made completely without sugar I had to substitute with maple syrup or honey. Greek Yogurt Pumpkin Muffins Baking , Breakfast , Gluten Free , Greek Yogurt , Pumpkin Gluten free baking has always felt a bit outside-my-wheelhouse to me so I have to admit, I was shocked when these Pumpkin Muffins came out of the oven. Thanks so much for taking the time to leave such a helpful review , Your email address will not be published. All images & content are copyright protected. Save my name, email, and website in this browser for the next time I comment. Total Time 30 minutes. The kind made without flour, butter, or oil. I used maple syrup because I absolutely love it and I love anything maple-flavored (even though the pumpkin kind of overpowered it in these muffins). Thank you!” – Rebecca. I think I love them more than white flour muffins because muffins made with whole wheat flour are so much more filling. I. Thank you so much for the 5-star review, Marie! Just made these!! These pumpkin muffins are incredible — soft, moist, and so flavorful. Nothing could be cozier than the scent of pumpkin spice muffins coming from the kitchen on a crisp autumn morning (and these muffins are so easy, it could be a weekday morning, at that). In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, So grab your muffin pan (might I suggest one from Baker’s Secret, which I’ve been using for pretty much my entire baking life?) That sounds delicious! Who doesn’t love muffins? Scoop the batter into the muffin pan distributing it evenly between the muffin cups. I had to increase the baking time by 15 minutes, probably because of my substitutions, but the very low calorie reward was worth it. Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins. This one bowl Greek yogurt pumpkin bread is ridiculously soft and tender, despite the fact that it’s made without any butter or oil.And less wet ingredients overall. I used to be so skeptical about that too. These are delicious and added to my favorites. Reply Apple cinnamon greek yogurt muffins - Drizzle Me Skinny!Drizzle Me Skinny! I’m happy those substitutions worked out for you, Sandra! of honey or maple syrup. Which means I was robbed of my Thanksgiving feasting? 10 mins. They should keep for two days. This recipe makes 12 cupcake sized muffins OR 6 larger pumpkin muffins! You gotta love easy baking recipes. Pretty much any kind of Autumn spice will work in this recipe. The only types of muffins that I used to make were banana muffins. The amount of flour in this recipe is not about preference but about how much is needed to hold and bind all of the wet ingredients together to provide the perfect structure and texture. Pumpkin pie spice, vanilla extract and salt - enhances the flavor. The combination of pumpkin puree + greek yogurt gives these muffins a great texture without the need for any oil! Which means it’s finally starting to feel more like the holidays! I’m so happy that you like the muffins and thank you for taking the time to leave a comment to let me know! Easy Pumpkin Muffins. I used maple syrup and it was the perfect sweetness. 17 mins. You can also reheat them in the oven by wrapping them in foil and baking them at 350. We have discussed this before, but let me say it again… I am not a profesh baker. The perfect Fall breakfast recipe for using up pumpkin puree. Slowly combine the dry ingredients into the bowl with the wet ingredients, using a mixer. The rest of butter is replace with ripe bananas and Greek yogurt. The maple syrup was a nice touch (I had to add a little honey to make the amount work). Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the melted butter, sugar, pumpkin puree, eggs, Greek yogurt… When I got home and gathered my ingredients to bake, I realized I was out of nutmeg! Thank you for stopping by and leaving a comment! To make these great muffins even healthier, substitute applesauce for vegetable oil. See? Then I realized I only had about 1/3 C of honey. In a large bowl combine the pumpkin puree, maple syrup/honey, and Greek yogurt. ** you can easily sub this with brown sugar, and if you want to reduce the amount of more refined sugar, you can use 1/4 cup of sugar with 2-3 Tbsp. The kind that are so soft, tender, fluffy, and flavourful, that inappropriate noises aren’t only a possibility — they’re a guarantee. Thank you! So take a look around and see what you'll find to bake your life a little sweeter. I also added a 1/8 – 1/4 tsp ground ginger to the spices the recipe called for. I also used Walden Farms pancake syrup for a 0 calorie substitution for the maple syrup. I made the muffins with oatmeal flour. Adding the chocolate chips was a great idea! running with spoons . Line muffin pan with muffin liners and set aside. 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