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- 1 cup canned pumpkin puree - 1 cup Greek yogurt (plain) - 1/2 cup packed brown sugar - 1/4 cup pure honey - 2 large eggs (at room temperature) - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts (optional) You can swap canned pumpkin puree with fresh pumpkin if you prefer. Just cook and mash it first. If you want a dairy-free option, use coconut yogurt instead of Greek yogurt. For sweeteners, maple syrup works well in place of honey. You can also use brown sugar alternatives like coconut sugar for a different flavor. Adding nuts or chocolate chips can enhance your muffins' taste. Chopped walnuts give a nice crunch. If you love chocolate, mix in some dark chocolate chips. Dried fruit like cranberries or raisins can also add a sweet touch. Just remember to adjust the sugar if you add sweet ingredients. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the muffins cook evenly. Next, prepare your muffin tin. You can use cupcake liners or grease each cup with a little oil or butter. This step keeps the muffins from sticking. In a large bowl, combine the canned pumpkin puree, Greek yogurt, brown sugar, honey, eggs, and vanilla extract. Whisk these ingredients together until smooth. This mixture is creamy and full of flavor. It forms the base for our muffins. In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps mix the leavening agents well, which makes the muffins rise. This step is crucial for a fluffy texture. Slowly add the dry ingredients to the wet mixture. Use a spatula to gently mix them until just combined. Avoid overmixing. This keeps your muffins light. If you want to add chopped walnuts, fold them in now. They add a nice crunch. Once your batter is ready, fill each muffin cup about two-thirds full. This gives room for the muffins to rise during baking. Place the muffin tin in the oven and bake for 20-25 minutes. Use a toothpick to check if they’re done. It should come out clean or with just a few crumbs. After baking, let the muffins cool in the pan for about five minutes. This helps them set. Then, transfer them to a wire rack. Let them cool completely. Serve the muffins warm for the best taste. You can dust them with powdered sugar or add a sprinkle of cinnamon. A dollop of Greek yogurt on the side is also a nice touch! To make perfect Greek yogurt pumpkin muffins, follow these tips: - Use room temperature eggs: This makes the batter mix well. Cold eggs can make the muffins dense. - Don’t overmix: Mix until the batter is just combined. Overmixing can lead to tough muffins. - Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes muffins dry. - Check for doneness: Use a toothpick to test if they are cooked. A clean toothpick means they are ready. - Let them cool: Cooling muffins on a wire rack keeps them fluffy. This prevents sogginess. Storing your muffins properly keeps them fresh. Here’s how: - Room temperature: Place muffins in an airtight container. They last for up to 3 days. - Refrigerate for longer life: You can store them in the fridge for up to a week. - Freezing option: Wrap muffins tightly in plastic wrap and foil. They stay good for up to 3 months. Avoid these common mistakes for great muffins: - Skipping the sifting step: Not sifting the dry ingredients can lead to lumps and uneven baking. - Using old baking powder and baking soda: Check expiration dates. Fresh leavening agents help muffins rise. - Filling cups too full: Fill muffin cups only 2/3 full. Overfilling can cause muffins to overflow. - Not checking oven temperature: An oven thermometer ensures your oven heats correctly. This helps muffins bake evenly. Pro Tips Use Room Temperature Eggs: Starting with eggs at room temperature helps them blend more easily into the batter, resulting in a better texture for your muffins. Don't Overmix: Gently fold the dry ingredients into the wet ingredients until just combined to keep your muffins light and fluffy. Overmixing can lead to dense muffins. Check for Doneness: Use a toothpick to test the center of a muffin. If it comes out clean or with a few crumbs, they're ready to be taken out of the oven. Add Flavor Variations: Consider incorporating chocolate chips, dried cranberries, or pumpkin seeds for extra flavor and texture in your muffins. {{image_4}} If you want a healthier muffin, you can make a few simple swaps. Use less sugar by cutting the brown sugar in half. You can add a ripe banana for natural sweetness. For a gluten-free option, replace the all-purpose flour with almond or oat flour. Both work well and keep the muffins light. You can easily change the flavor of your muffins. Adding spices like cloves or allspice gives them a warm kick. You might also try mixing in fruits like blueberries or cranberries. This adds a nice burst of flavor and color. Chopped apples can also work well, bringing a sweet crunch to each bite. Use seasonal ingredients to keep things fresh. In fall, add some chopped pecans or a dash of maple syrup for extra flavor. In winter, try using dried fruit like figs or apricots. In spring, mix in some fresh strawberries for a bright, fruity taste. Each season offers new ways to enjoy these muffins. To keep your Greek yogurt pumpkin muffins fresh, store them in an airtight container. This helps prevent moisture loss and keeps them soft. You can use a glass or plastic container with a tight-fitting lid. If you have leftover muffins, wait until they cool completely before storing them. This avoids condensation, which can make them soggy. When stored properly, these muffins last about 3 to 5 days at room temperature. If you want to extend their life, you can refrigerate them. In the fridge, they will stay fresh for about a week. Just remember to let them warm up a bit before enjoying for the best taste. If you want to save your muffins for later, freezing is a great option. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag, squeezing out as much air as possible. They can last up to 3 months in the freezer. To thaw, leave them in the fridge overnight or warm them in the microwave for a few seconds. Enjoy your muffins anytime! Yes, you can use other types of yogurt. I recommend plain yogurt or non-fat yogurt. These options will work well, but they may change the texture or flavor slightly. Greek yogurt adds moisture and creaminess to the muffins, which helps keep them soft. If you choose a yogurt with added flavors, it may alter the taste of the muffins. To check if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs, the muffins are ready. If you see wet batter on the toothpick, bake them a few more minutes. The muffins should also be firm to the touch and slightly golden on top. Absolutely! You can make mini muffins with this recipe. Just adjust the baking time. Bake mini muffins for about 12 to 15 minutes. Keep an eye on them to avoid overbaking. They will be just as soft and flavorful, perfect for a quick snack or breakfast! This blog post guides you through making muffins from start to finish. We covered the ingredients you need and some substitutions. You learned step-by-step how to mix, bake, and serve. Plus, we shared tips for perfect muffins and fun variations to try. In the end, baking muffins is simple and rewarding. Enjoy your fresh muffins with family and friends. Happy baking!

Pumpkin Patch Delight Muffins

Deliciously moist muffins made with pumpkin puree and Greek yogurt, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup Greek yogurt (plain)
  • 1/2 cup packed brown sugar
  • 1/4 cup pure honey
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional, for added crunch)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners or lightly greasing each cup to prevent sticking.
  • In a large mixing bowl, thoroughly whisk together the pumpkin puree, Greek yogurt, brown sugar, honey, eggs, and vanilla extract until the mixture is smooth and fully combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Slowly incorporate the dry ingredients into the wet mixture. Use a spatula to gently stir until just combined; be cautious not to overmix.
  • If you choose to include walnuts, fold them into the batter at this point, ensuring an even distribution without overworking the mixture.
  • Using a spoon or ice cream scoop, fill each muffin cup about 2/3 of the way full with the batter.
  • Place the filled muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
  • After baking, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Serve warm for the best flavor, optionally dusted with powdered sugar and a sprinkle of cinnamon.
Keyword baking, muffins, pumpkin