Moist and tender pumpkin muffins made with Greek yogurt for added protein and a healthier twist on a classic fall favorite.

Scale

1 cup pumpkin puree (not pie filling)

½ cup plain Greek yogurt

2 large eggs, room temperature

⅓ cup maple syrup or honey

¼ cup olive oil or melted coconut oil

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract

Optional: ½ cup dark chocolate chips, chopped nuts, or dried cranberries

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla extract, and olive oil. Whisk until smooth.

4. Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; do not overmix.

5. Fold in optional add-ins like chocolate chips or nuts, if using.

6. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.