I bake soft, moist pumpkin muffins made with Greek yogurt for extra protein and tenderness. They’re spiced just right, naturally sweetened, and perfect for a wholesome breakfast or snack.

Healthy Greek Yogurt Pumpkin Muffins

Why You’ll Love This Recipe

I love how the Greek yogurt keeps these muffins moist without extra oil.
They’re filled with pumpkin spice flavor but still feel light and healthy.
They’re easy to make in one bowl with simple ingredients.
I can add mix-ins like nuts or chocolate chips to change them up.
They freeze beautifully, so I always have a healthy snack on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pumpkin purée (not pumpkin pie filling)
Greek yogurt (plain, nonfat or full-fat)
eggs
maple syrup or honey (natural sweetener)
vanilla extract
whole wheat flour (or all-purpose flour)
baking powder
baking soda
salt
ground cinnamon
pumpkin pie spice (or nutmeg, ginger, cloves)
optional: chocolate chips, walnuts, or pecans

Directions

Preheat oven to 175°C (350°F). Line or grease a 12-cup muffin tin.
In a bowl, whisk pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla until smooth.
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Stir dry ingredients into wet mixture until just combined. Do not overmix.
Fold in optional mix-ins if using.
Divide batter evenly into muffin cups (about ¾ full each).
Bake 18–22 minutes, until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

Makes about 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Cooling: 10 minutes
Total time: about 40 minutes

Variations

I sometimes add a scoop of protein powder to boost protein even further.
A handful of dried cranberries adds a sweet-tart bite.
A streusel topping makes them taste more like a bakery muffin.
Mini muffins bake in just 10–12 minutes and are perfect for kids.
I swirl in almond butter or peanut butter for richness.

Storage/reheating

I store muffins in an airtight container in the fridge for up to 5 days.
They freeze well — I wrap individually and thaw overnight.
To reheat, I microwave a muffin for 10–15 seconds or warm briefly in the oven.

FAQs

Can I use flavored Greek yogurt?

Yes, but I usually stick with plain to control the sweetness. Vanilla Greek yogurt also works well.

Can I make these muffins gluten-free?

Yes, I swap whole wheat flour with a 1:1 gluten-free flour blend or oat flour.

How do I keep muffins from being dense?

I mix gently and avoid over-stirring the batter. Using room-temperature ingredients also helps.

Can I use sugar instead of maple syrup or honey?

Yes, I replace it with ½ cup granulated sugar or coconut sugar.

Do these taste strongly of yogurt?

No, the Greek yogurt blends in smoothly, giving moisture and protein without a tangy taste.

Healthy Greek Yogurt Pumpkin Muffins

Conclusion

I find these Healthy Greek Yogurt Pumpkin Muffins to be one of the best fall bakes when I want something cozy but nourishing. They’re moist, protein-packed, and just sweet enough to satisfy cravings. Whether for breakfast, snacks, or meal prep, they always hit the spot.

Healthy Greek Yogurt Pumpkin Muffins

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/reheating