Healthy Greek Yogurt Pumpkin Muffins are one of my favorite fall bakes soft, spiced, and perfect for breakfast or snacking. I’m John, a trained chef from Alabama, and after years working in professional kitchens, I created Giddy Recipes to make home cooking easy and approachable. My passion is helping busy parents, students, and anyone short on time make delicious food without stress. These pumpkin muffins hit the mark: moist from Greek yogurt, protein-packed, and full of warm autumn spice. They’ll make your kitchen smell incredible and your mornings even better.
Table of Contents
Healthy Greek Yogurt Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat eggs, pumpkin puree, Greek yogurt, maple syrup, oil, and vanilla until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined—don’t overmix.
- Add optional chocolate chips or nuts. Scoop batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe
- Moist and fluffy from Greek yogurt
- Lightly sweetened so they’re healthier than bakery muffins
- Kid-friendly and toddler-approved
- Perfect fall flavor with pumpkin spice and cinnamon
- Meal-prep friendly freeze and enjoy anytime
This recipe for Healthy Greek Yogurt Pumpkin Muffins is simple, wholesome, and a cozy treat you’ll want on repeat all season.
Ingredients Needed
Dry Ingredients
- 1¾ cups whole wheat flour (or all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup plain Greek yogurt
- ⅓ cup maple syrup or honey
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
Optional Mix-ins
- ½ cup mini chocolate chips or chopped pecans
- Rolled oats or pumpkin seeds for topping
How to Make Healthy Greek Yogurt Pumpkin Muffins
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, spices, and salt.
- Whisk wet ingredients: In a large bowl, beat eggs, pumpkin puree, yogurt, maple syrup, oil, and vanilla until smooth.
- Combine: Gently fold dry ingredients into wet until just mixed—don’t overmix.
- Add mix-ins if using. Scoop batter evenly into muffin cups, filling ¾ full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to wire rack.
Serving & Storage Tips
- Serve warm with a little butter or almond butter.
- Store at room temp in an airtight container for 2–3 days.
- Refrigerate up to 1 week.
- Freeze muffins individually for up to 3 months.
Helpful Notes
- Use full-fat Greek yogurt for extra moisture.
- Whole wheat flour gives extra nutrition, but all-purpose works too.
- Add chocolate chips for kids, nuts for adults.
- Sweetness can be adjusted with extra maple syrup if desired.
FAQ
Can I make these muffins gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the wheat flour.
Can I use flavored Greek yogurt?
Stick with plain Greek yogurt so the muffins don’t become too sweet.
Do these muffins taste like Greek yogurt?
Not at all. The yogurt simply adds moisture and protein, without changing the flavor.
Conclusion
These Healthy Greek Yogurt Pumpkin Muffins are the ultimate fall bake nutritious, cozy, and full of warm spice. They’re easy enough for weekday mornings but tasty enough for holiday brunches. As a chef, I love recipes that bring comfort with minimal effort, and this one does just that. Bake a batch, freeze a few, and enjoy pumpkin season one muffin at a time.