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!

Ingredients

Scale

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.

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.