This delicious baked pumpkin yogurt recipe is perfect for fall or winter! It’s also a very filling snack and packed with flavor. Bake in a square pan or in a muffin tin for single servings. Sprinkle extra cinnamon on top before serving.
Ingredients
- 3/4 cup nonfat vanilla Greek yogurt
- 3/4 cup pumpkin puree
- 4 eggs
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 4 Tablespoons maple syrup or honey
- ¼ tsp cinnamon
Directions
Baking dish
- Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray and set aside.
- Whisk together yogurt, pumpkin puree, eggs, flour, vanilla, maple syrup, and cinnamon until well combined.
- Pour batter into the baking dish.
- Bake for about 35 to 40 minutes, or until the center is set (no longer jiggles when you move the pan).
- Allow to cool for at least 5 minutes before cutting into squares.
Muffin tin
- Preheat oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.
- Whisk together yogurt, pumpkin puree, eggs, flour, vanilla, maple syrup, and cinnamon until well combined.
- Fill each muffin tin about ¾ full, leaving a little room.
- Bake for about 20 to 25 minutes, or until the centers of each cup are set (no longer jiggles when you move the pan).
- Allow to cool for at least 5 minutes before removing from the muffin tin. The cups will settle as they cool.
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Rate this recipe!
(23 votes, average: 2.96 out of 5)
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Very good! I used honey. Didn’t have vanilla greek yogurt so used plain. Also increased cinnamon and added a dash of ground nutmeg, ginger and cloves. It probably would be even better with maple syrup.