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Cozy Healthy Greek Yogurt Pumpkin Muffins

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These tender, perfectly spiced muffins are made with Greek yogurt and pumpkin puree for a moist, protein-packed breakfast or snack. Quick and easy to make, they’re a crowd-pleaser that stays fresh for days.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 cups whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons pepitas (pumpkin seeds, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, coconut sugar, eggs, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly distributed.
  4. Add the dry ingredients to the wet ingredients and fold with a rubber spatula until just combined. A few streaks of flour are fine; do not overmix.
  5. If using, gently fold in chocolate chips, nuts, or other add-ins.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Use a 1/4-cup scoop for consistent portions.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; mix until just combined. Use room temperature ingredients for best results. Let the batter rest for 10 minutes before baking for a more tender crumb. If using a dark nonstick muffin tin, reduce oven temperature by 25°F. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of yogurt. For dairy-free, use dairy-free Greek-style yogurt and dairy-free chocolate chips. For lower sugar, reduce maple syrup to 1/4 cup and omit coconut sugar. For vegan, replace eggs with flax eggs and use plant-based yogurt.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, easy pumpkin recipe, fall breakfast, whole wheat muffins

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