Pumpkin Muffins with Greek Yogurt recipe

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Ingredients

2 cups rolled oats
1 (15 ounce) can pumpkin puree
1 cup nonfat plain Greek yogurt
¾ cup stevia powder
¼ cup whole wheat flour
¼ cup brown sugar
¼ cup hot water
3 egg whites
1 ½ tablespoons ground cinnamon
1 tablespoon white vinegar
1 teaspoon vanilla extract
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt

Nutrition Info

120.7 calories
carbohydrate: 29.9 g
cholesterol: 1.1 mg
fat: 1.1 g
fiber: 3.2 g
protein: 5 g
saturatedFat: 0.2 g
servingSize: -
sodium: 207.9 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Recipe Yield

12 muffins

Recipe Note

I took the base of this recipe from a recipe for chocolate muffins that I found on Pinterest. With oats, nonfat Greek yogurt, and pumpkin at the core, these muffins are both wholesome and delicious!

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