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Healthy Greek Yogurt Pumpkin Muffins (Easy 30-Min Recipe)

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Tender, perfectly spiced, and surprisingly moist pumpkin muffins made with Greek yogurt for a protein boost. Ready in 30 minutes, these healthy muffins are perfect for fall breakfasts or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) coconut oil, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • Optional: ½ cup dark chocolate chips, ½ cup chopped pecans or walnuts, or ⅓ cup dried cranberries

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly with cooking spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, whisk eggs until light and frothy, about 30 seconds. Add granulated sugar and brown sugar, and whisk vigorously for about a minute until smooth and slightly thickened.
  4. Add Greek yogurt, pumpkin puree, melted coconut oil, and vanilla extract. Whisk until completely smooth and uniform in color.
  5. Pour dry ingredients into wet ingredients. Using a rubber spatula, gently fold together just until no streaks of flour remain (about 10-12 strokes). Do not overmix; a few small lumps are fine.
  6. If using mix-ins (chocolate chips, nuts, or dried fruit), gently fold them in at this point.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. An ice cream scoop works well for this.
  8. Bake for 16-20 minutes. At 16 minutes, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done. If wet batter remains, bake 2 more minutes and check again.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely. For best texture, let them cool at least 10 minutes before eating.

Notes

Don’t overmix the batter—overmixing develops gluten and makes muffins tough. Room temperature ingredients prevent coconut oil from solidifying. Use fresh baking soda and powder for best rise. Measure flour correctly by fluffing, spooning, and leveling, or use a kitchen scale. Let muffins cool properly for best texture. Rotate the pan halfway through baking for even results.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, fall breakfast, easy muffin recipe, 30-minute recipe

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