By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful, fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
If you love muffins, also check out my banana chocolate chip muffin recipe here.
But today, we’re going to make something healthier – Greek Yogurt Pumpkin Muffins
Since it’s Fall, you’re going to love these cozy muffins!
These Greek Yogurt Pumpkin Muffins are moist, fluffy, and filled with all the warm flavors of autumn.
The pumpkin puree brings natural sweetness and moisture, while the Greek yogurt adds protein and a soft, tender crumb that makes each bite melt in your mouth.
With a handful of chocolate chips or nuts folded in, these muffins strike the perfect balance between indulgence and nourishment.
They’re quick to make, perfect for breakfast, snacks, or even a light dessert, and they’ll make your kitchen smell like a pumpkin spice dream.
I’ve added variations and substitutes at the bottom.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even Better (with affiliate links)
For extra fall flavor, add a teaspoon of pumpkin pie spice in addition to the listed spices.
Use mini chocolate chips for better distribution of chocolate in every bite.
Drizzle muffins with a little maple syrup for a sweet glaze that enhances the pumpkin flavor.
For meal prep, store muffins in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
Try using a silicone muffin pan for easy release and cleanup.
A good cooling rack helps the muffins cool evenly without becoming soggy.
Greek Yogurt Pumpkin Muffins
Course: DessertDifficulty: Medium12
Muffins10
minutes20
minutesIngredients
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt
1/3 cup vegetable oil (or melted coconut oil)
2 large eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chocolate chips or chopped nuts (optional)
Directions
- Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves so that all the dry ingredients are evenly distributed.
- In a separate large mixing bowl, combine the pumpkin puree, Greek yogurt, oil, eggs, brown sugar, and vanilla extract. Mix until smooth and well combined. Gently fold the dry mixture into the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix so your muffins stay light and fluffy.
- Once the batter is ready, fold in chocolate chips or chopped nuts if using, then evenly divide the batter among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- I absolutely love these during the fall!
Substitutions and Add-Ins:
You can make these muffins with whole wheat flour for a more wholesome texture. Swap the brown sugar with coconut sugar or honey for a natural sweetener twist. If you’re dairy-free, you can replace the Greek yogurt with a dairy-free yogurt alternative, such as almond or coconut yogurt. For a nutty flavor, fold in chopped pecans or walnuts, or make them kid-friendly by leaving the add-ins out and keeping them simple.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
If you loved this post, check out my other pumpkin recipes:
