Moist Greek Yogurt Pumpkin Muffins – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Muffins

Pumpkin has been cherished in American baking for centuries, tracing back to early colonial times when settlers used pumpkin flesh in breads, cakes, and puddings. By the 19th century, pumpkin became a staple in autumn baking traditions, especially with the growing popularity of spices like cinnamon and nutmeg. Muffins, originating from England, were adapted in the U.S. to suit local ingredients—pumpkin being one of the favorites during harvest season. Today, pumpkin muffins embody the flavors of fall, often enhanced with yogurt or buttermilk for extra moisture and tenderness.

Moist Greek Yogurt Pumpkin Muffins – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These moist Greek yogurt pumpkin muffins are fluffy, spiced, and perfectly sweetened, making them a cozy autumn treat. With warm notes of cinnamon and nutmeg, they’re a healthier twist on a classic fall favorite thanks to creamy Greek yogurt. Perfect for breakfast, an afternoon snack, or even a Thanksgiving brunch, these muffins are both comforting and wholesome. Their soft crumb and golden tops make them irresistible to both kids and adults alike!

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Ingredients

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• 1 cup pumpkin puree

• 1/2 cup plain Greek yogurt

• 2 large eggs

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup vegetable oil (or melted coconut oil)

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp cloves

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Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

• In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, sugars, oil, and vanilla.

• In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.

• Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.

• Divide batter evenly among muffin cups, filling about 3/4 full.

• Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

 

• Let cool slightly before serving warm or at room temperature.

  

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Notes

For extra flavor, add chocolate chips or chopped walnuts.

Can substitute whole wheat flour for half of the all-purpose flour.

Store in an airtight container for up to 4 days.

FAQs

1. Can I make these pumpkin muffins gluten-free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. They’ll still be soft and fluffy, though you may need an extra minute or two of baking time.

2. Can I use flavored Greek yogurt instead of plain?
Plain Greek yogurt is best for controlling sweetness, but vanilla Greek yogurt also works well. Avoid overly sweet or fruity flavors, as they may overpower the pumpkin spice balance.

3. How do I keep pumpkin muffins moist?
The Greek yogurt already helps retain moisture, but be careful not to overbake. Check them a couple of minutes before the suggested baking time. Storing in an airtight container and reheating before serving also helps maintain that soft, tender texture.