Greek Yogurt Pumpkin Muffins Recipe

Introduction

These Greek Yogurt Pumpkin Muffins are a healthy and delicious treat perfect for autumn or any time you crave a moist, flavorful muffin. The Greek yogurt adds a lovely tang and keeps them tender, while the warm spices and pumpkin make each bite comforting and satisfying.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup plain Greek yogurt (non-fat or low-fat works best)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup chocolate chips (milk, dark, or semi-sweet)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. Step 3: In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and even.
4. Step 4: Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture until just combined. It’s okay if there are a few streaks of flour; avoid overmixing to keep the muffins tender.
5. Step 5: If using, gently fold in the chopped nuts and/or chocolate chips until evenly distributed.
6. Step 6: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
8. Step 8: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For a nuttier flavor and added texture, try toasting the walnuts or pecans before folding them into the batter.
• Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin with extra fiber.
• Use canned pumpkin puree for convenience, but avoid pumpkin pie filling since it contains added sugars and spices.
• To make these muffins vegan, replace the eggs with a flaxseed or chia egg and use a plant-based yogurt and oil.
• If you prefer less sweetness, you can reduce the granulated sugar by up to 1/4 cup without significantly affecting texture.

Storage

Store cool muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to one week or freeze for up to 3 months. When reheating, warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the taste and texture of the muffins.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a binding agent to help with texture.

Greek Yogurt Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

These Greek Yogurt Pumpkin Muffins offer a moist, tender texture with the warm spices of cinnamon, nutmeg, and cloves. Made with pumpkin puree and creamy Greek yogurt, they are a healthier twist on classic pumpkin muffins, perfect for breakfast or snack time. Optional walnuts or chocolate chips can be added for extra flavor and texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup plain Greek yogurt (non-fat or low-fat works best)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Optional Add-ins

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips (milk, dark, or semi-sweet)

Instructions

1. Preheat: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined and aromatic.
3. Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients. Gently fold the mixture until just combined, allowing a few flour streaks to remain; avoid overmixing to keep muffins tender.
5. Add Optional Ingredients: If desired, gently fold in the chopped walnuts, pecans, and/or chocolate chips to add extra texture and flavor.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
8. Cool: Allow the muffins to cool in the tin for several minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

• Do not overmix the batter to avoid dense muffins.
• Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• You can substitute vegetable oil with melted coconut oil for a different flavor profile.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins freeze well; thaw at room temperature or warm briefly before serving.

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