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Best Healthy Greek Yogurt Pumpkin Muffins Recipe

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These healthy Greek yogurt pumpkin muffins are kid-approved, budget-friendly, and come together in under 30 minutes. They are moist, perfectly spiced, and packed with protein from Greek yogurt.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (optional)
  • ¼ cup chopped pecans or walnuts (optional)
  • ¼ cup raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the center position. Line your muffin tin with paper liners or lightly grease the cups with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt. Whisk until evenly distributed. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup canned pumpkin puree, ½ cup Greek yogurt, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain—about 10 to 15 strokes. Do not overmix.
  5. Fold in any optional mix-ins (chocolate chips, nuts, or dried fruit) gently.
  6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 18 to 22 minutes. Start checking at 18 minutes—insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
  8. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Let them cool completely before storing.

Notes

Do not overmix the batter—overmixing makes muffins tough. Room temperature ingredients help the batter mix evenly. For perfectly domed tops, fill cups to the top and bake at 400°F for the first 5 minutes, then reduce to 350°F. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, easy pumpkin muffins, kid-friendly muffins, fall baking

Find it online: https://eliplate.com/best-healthy-greek-yogurt-pumpkin-muffins-recipe/