Description
These savory pumpkin spinach muffins with yogurt combine earthy pumpkin, vibrant spinach, and creamy Greek yogurt for a wholesome, protein-packed snack or breakfast. They’re easy to bake, freezer-friendly, and perfect for busy mornings or lunchboxes.
Ingredients
Instructions
1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together flour, baking powder, salt, pepper, and nutmeg.
3. In a separate bowl, beat eggs then stir in pumpkin puree, yogurt, and olive oil until smooth.
4. Fold chopped spinach and grated cheese into the wet mixture.
5. Add wet ingredients to dry ingredients and fold gently until just combined.
6. Divide batter evenly among muffin cups, filling each about three-quarters full.
7. Bake for 20–25 minutes until tops are golden and a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Store at room temperature in an airtight container for up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 3
- Sodium: 200
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
- Cholesterol: 45
Keywords: savory pumpkin muffins, spinach muffins, yogurt muffins, healthy muffins, fall breakfast, protein muffins, vegetable muffins, easy muffins