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Healthy Greek Yogurt Pumpkin Muffins

healthy Greek yogurt pumpkin muffins with oats - featured image
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These healthy Greek yogurt pumpkin muffins with oats are incredibly moist, easy to make in about 30 minutes with one bowl, and perfect for busy mornings or meal prep. Packed with protein and warm spices, they’re a crowd-pleasing breakfast or snack.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2% recommended)
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) honey or maple syrup
  • ¼ cup (60ml) coconut oil or melted butter, melted and slightly cooled
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (90g) rolled oats (old-fashioned, not quick-cooking)
  • 1 cup (120g) whole wheat flour or all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) salt
  • 2 teaspoons (4g) pumpkin pie spice
  • 1 teaspoon (2g) cinnamon
  • ½ cup (90g) dark or semi-sweet chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth and creamy.
  3. In a separate medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no clumps remain.
  4. Pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined (about 10-15 strokes). A few lumps are fine. If using optional mix-ins, fold them in gently.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Optionally, sprinkle extra oats or a pinch of sugar on top.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when pressed.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Room temperature ingredients help prevent coconut oil from seizing. Let batter rest 5-10 minutes for more tender muffins. Rotate pan halfway through baking for even browning. For gluten-free, use certified gluten-free oats and a 1-to-1 gluten-free flour blend. For dairy-free, use dairy-free Greek yogurt and coconut oil. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, oat muffins, easy breakfast, fall baking, 30 minute recipe

Find it online: https://sunnysavory.com/healthy-greek-yogurt-pumpkin-muffins-easy-30-min-recipe/