Fluffy Greek Yogurt Pumpkin Muffins for Fall Mornings (Print Version)
Whip up fluffy Healthy Greek Yogurt Pumpkin Muffins. A truly healthy treat, packed with flavor and moisture. Perfect for a quick breakfast or snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Mix Essentials
01 -
1 cup (120g) all-purpose flour
02 -
1 cup (120g) whole wheat flour
03 -
1 tsp baking soda
04 -
1 tsp baking powder
05 -
2 tsp pumpkin pie spice
06 -
1/2 tsp salt
→ Wet Ingredients Wonder
07 -
1 (15 oz) can pumpkin puree (not pie filling)
08 -
1 cup (240g) plain Greek yogurt
09 -
3/4 cup (150g) light brown sugar, packed
10 -
1 large egg, room temperature
11 -
1/2 cup (120ml) vegetable oil
12 -
1 tsp vanilla extract
→ Optional Toppings
13 -
1/2 cup chocolate chips
14 -
1/4 cup chopped pecans or walnuts
→ Flavor Boosters
15 -
Pinch of ground cloves (if not in spice blend)
# Instructions:
01 -
First things first, preheat that oven to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners or give it a good spray with non-stick cooking spray. I always forget this step and then scramble when the batter's ready, so do it now! You want everything prepped so you can just flow through the rest. The anticipation of those warm Healthy Greek Yogurt Pumpkin Muffins is already building!
02 -
In a large bowl, combine your all-purpose flour, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk until everything is evenly distributed. This is where I always make sure there are no lumps of baking soda, because nobody wants a mouthful of that! You should see all those lovely spices mixing, it smells like fall already. This step is crucial for even rising.
03 -
In a separate medium bowl, whisk together the canned pumpkin puree, Greek yogurt, light brown sugar, egg, vegetable oil, and vanilla extract. Whisk until it's super smooth and well combined. This is where the magic of the Greek yogurt really comes through, making everything creamy. I love how the pumpkin’s vibrant orange color just pops!
04 -
Pour the wet ingredients into the dry ingredients. Now, this is important: mix *just* until combined. A few lumps are totally fine, honestly! Overmixing is the enemy of fluffy muffins; it makes them tough. I always tell myself, "Less is more, Casey!" You should see just a few streaks of flour, that's your cue to stop.
05 -
Divide the batter evenly among the 12 prepared muffin cups. If you’re adding chocolate chips or nuts, fold them in gently before scooping, or sprinkle them on top. I usually fill them almost to the brim for those lovely domed tops. This is where I sometimes get a little messy, batter on the counter is just part of the process, right?
06 -
Bake for 5 minutes at 400°F (200°C), then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. The initial high heat gives them a great rise! Once baked, let them cool in the tin for a few minutes before transferring to a wire rack. The smell is absolutely intoxicating, a perfect reward for your efforts!
# Notes:
01 -
Don't overmix the batter; lumps are okay for tender muffins.
02 -
Store in an airtight container at room temperature for up to 3 days, or freeze for longer.
03 -
If you don't have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
04 -
Serving warm with a dollop of whipped cream and a sprinkle of cinnamon sugar is my personal favorite.
# Equipment Needed:
01 -
12-cup muffin tin
02 -
paper liners
03 -
two mixing bowls
04 -
whisk
05 -
rubber spatula
# Nutrition (Per Serving):
Calories: 220 kcal
Total Fat: 10g
Total Carbohydrate: 28g
Protein: 5g