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Pumpkin Yogurt

Pumpkin Yogurt


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If you’re a firm believer in the magic of pumpkin and spice, you may need to give this simple breakfast a try. Check the spice mix against your favorite pumpkin pie recipe and adjust the spices to personalize your breakfast to make you happy. This recipe comes from Guiding Stars.

Click Here to See More Yogurt Recipes

Ingredients

  • 1 Cup golden raisins
  • 1 15-ounce can pumpkin purée
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ⅛ Teaspoon allspice
  • ⅛ Teaspoon cloves
  • ⅛ Teaspoon nutmeg
  • 2 Cups plain, non-fat Greek yogurt

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg


Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal

Ingredients

1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg



Comments:

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  2. Amoux

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  3. Biaiardo

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