Healthy Greek Yogurt Pumpkin Muffins Recipe

These Healthy Greek Yogurt Pumpkin Muffins are moist, flavorful, and perfect for a wholesome snack or breakfast. Packed with warm spices and natural sweetness, they make a cozy treat that’s easy to whip up any time.

Ingredients

• 1 cup pumpkin puree (unsweetened)
• 1 cup plain Greek yogurt (2% or whole milk)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup light brown sugar, packed
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Step 1: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Step 4: Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use whole wheat flour instead of all-purpose flour for added fiber.
• Swap honey for maple syrup to introduce a deeper, rich sweetness.
• Add 1/2 cup chopped nuts or chocolate chips for extra texture and flavor.
• Replace brown sugar with coconut sugar for a lighter glycemic index option.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked muffins in a freezer-safe bag or container for up to 2 months. To reheat, thaw at room temperature and warm in the oven or microwave as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to use plain puree without added spices or sweeteners.

Can I make these muffins dairy-free?

Absolutely. Substitute the Greek yogurt with a dairy-free yogurt alternative and use coconut oil or another plant-based oil to keep the muffins dairy-free.

Healthy Greek Yogurt Pumpkin Muffins Recipe

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★★★★★

4.8 from 97 reviews

Delicious and healthy Greek Yogurt Pumpkin Muffins that combine the natural sweetness of pumpkin with the protein boost of Greek yogurt. These moist muffins are spiced perfectly with cinnamon, nutmeg, and cloves, making them a perfect fall treat or breakfast option.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree (unsweetened)
• 1 cup plain Greek yogurt (2% or whole milk)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup light brown sugar, packed
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Prep your pan and oven: Line a 12-cup muffin tin with paper liners and preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
2. Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined to avoid overmixing which could toughen the muffins.
5. Fill muffin tin: Spoon the batter evenly into the paper-lined muffin cups, filling each about three-quarters full to allow space for rising.
6. Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
7. Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve once cooled for the best texture and flavor.

Notes

• Use whole wheat flour instead of all-purpose flour to add more fiber to the muffins.
• Swap honey for maple syrup to introduce a deeper natural sweetness.
• Add 1/2 cup chopped nuts or chocolate chips to the batter for added texture and flavor.
• Substitute brown sugar with coconut sugar for a lighter glycemic index option.
• Prepare the dry ingredient mix ahead of time and store in an airtight container for quick baking later.
• These muffins can be baked, cooled, and frozen for up to 2 months for meal prep convenience.

Keywords: pumpkin muffins, Greek yogurt muffins, healthy muffins, fall recipes, breakfast muffins, spiced muffins