These muffins are moist, a little tangy from the Greek yogurt, and full of cozy pumpkin spice flavor.
They’re an easy, one-bowl kind of recipe—no mixer needed. Perfect for when you want something sweet but not over-the-top.
Why I Love This Recipe
I first made these when I had leftover pumpkin puree from a pie and a tub of Greek yogurt sitting in the fridge. I wanted something sweet but still nourishing, and these muffins checked every box. Over time, they became my go-to when I needed a grab-and-go breakfast or a coffee companion.
- They stay moist for days thanks to the yogurt and pumpkin.
- They have the perfect balance of sweetness and spice.
- They’re higher in protein than most muffins.
- They’re easy to mix together—no fancy tools needed.
Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Macros (per muffin):
Calories: 165
Protein: 6g
Carbs: 26g
Fat: 4g
Fiber: 2g
Why This Recipe Works (Quick Science)
- Greek yogurt adds protein, moisture, and tang without extra fat.
- Pumpkin puree is full of natural moisture, which means you can use less oil.
- Baking soda + baking powder react with the acid in yogurt to give the muffins a nice rise.
- Spices bloom in the batter, deepening the flavor during baking.
Common Mistakes
- Overmixing the batter makes muffins dense—mix just until combined.
- Using pumpkin pie filling instead of puree will make them too sweet and affect texture.
- Not measuring flour correctly can make them dry—spoon and level it.
- Skipping the cooling time will make them crumble when you try to remove them from the pan.
What You’ll Need
- 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
Tools Required
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners
Substitutions and Variations
- Use whole wheat flour for more fiber.
- Swap honey for maple syrup for a deeper sweetness.
- Add 1/2 cup chopped nuts or chocolate chips for texture.
- Use coconut sugar instead of brown sugar for a lighter glycemic option.
Make Ahead Tips
- Mix dry ingredients ahead of time and store in an airtight jar.
- Muffins can be baked, cooled, and frozen for up to 2 months.
Step-by-Step Instructions
Step 1: Prep your pan and oven
Line a 12-cup muffin tin with paper liners and preheat oven to 350°F (175°C).
Step 2: Mix wet ingredients
In a large mixing bowl, whisk together 1 cup pumpkin puree, 1 cup Greek yogurt, 2 large eggs, 1/3 cup honey, 1/4 cup packed brown sugar, 1/4 cup vegetable oil, and 1 tsp vanilla until smooth.
Step 3: Mix dry ingredients
In a medium bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt.
Step 4: Combine wet and dry
Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined—don’t overmix.
Step 5: Fill muffin tin
Divide batter evenly into prepared muffin cups, filling about 3/4 full.
Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Pro Tips
- Always check doneness early—ovens vary.
- Use room-temperature yogurt and eggs for smoother mixing.
- For bakery-style domes, rest the batter for 5 minutes before baking.
Leftovers and Storage
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze cooled muffins in a zip-top bag for up to 2 months.
What to Serve With
- A hot cup of coffee or tea.
- A dollop of Greek yogurt and drizzle of honey.
- A fruit salad for a fresh, bright contrast.
FAQ
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Can I use nonfat Greek yogurt?
Yes, but muffins may be slightly less moist.
Do they taste strongly of pumpkin?
They’re balanced—more spiced and cozy than overly pumpkin-y.
Conclusion
These Healthy Greek Yogurt Pumpkin Muffins are the perfect mix of nourishing and indulgent. They come together in one bowl, make your kitchen smell amazing, and stay fresh for days. Bake a batch, enjoy a warm muffin, and let me know how yours turn out—I love hearing what people do with this recipe.
