Description
Healthy Greek Yogurt Pumpkin Muffins are moist, cozy, and packed with fall flavor while being lighter and more nutritious. Made with pumpkin puree and Greek yogurt for extra protein and tenderness, these muffins are perfect for breakfasts, snacks, or lunchbox treats. Mini chocolate chips or raisins add a touch of sweetness, making them a healthy indulgence you’ll bake all season long.
Ingredients
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1 ½ cups white whole wheat flour (or any wheat flour)
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½ cup sugar (adjust to taste)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon (or pumpkin spice blend)
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1 cup pumpkin puree (not pumpkin pie filling)
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1 large egg
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½ cup Greek yogurt
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½ cup mini chocolate chips or raisins (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (or pumpkin spice).
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In another bowl, stir pumpkin puree, egg, and Greek yogurt until smooth.
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Gently fold wet ingredients into dry until just combined—do not overmix.
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Stir in mini chocolate chips or raisins, if using.
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Divide batter into muffin cups, about ¼ cup per muffin.
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Bake 22–25 minutes, until golden and a toothpick inserted comes out clean.
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Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
Don’t overmix; it keeps muffins tender.
Swap cinnamon for pumpkin spice for extra fall flavor.
Add walnuts, pecans, or cranberries for variation.
If using homemade pumpkin puree, blot excess moisture to avoid soggy muffins.
Store with a paper towel in the container to absorb extra moisture.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Breakfast / Snacks
- Method: Baking
- Cuisine: American