Moist Greek Yogurt Pumpkin Muffins Recipe

Introduction

These Moist Greek Yogurt Pumpkin Muffins are a delightful blend of warm spices and creamy texture, perfect for fall mornings or any time you crave a wholesome treat. Packed with pumpkin puree and Greek yogurt, they stay tender and flavorful with every bite.

Ingredients

• 3 tbsp melted coconut oil (or your preferred oil)
• 1/4 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup Greek yogurt, at room temperature
• 8 oz canned pumpkin puree
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tbsp pumpkin pie spice blend
• 1/2 cup vanilla-flavored protein powder (such as Clean Simple Eats)
• 1 1/4 cups flour (use all-purpose or gluten-free variety)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with liners and lightly spray them with cooking spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth and fully combined.
3. Step 3: Add the baking powder, salt, pumpkin pie spice, protein powder, and flour to the wet mixture. Stir gently until just combined, avoiding overmixing for tender muffins. Fold gently with a spatula to incorporate any flour at the bottom.
4. Step 4: Using a 1/4 cup scoop or measuring cup, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
5. Step 5: Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Step 6: Allow the muffins to cool in the pan for about 10 minutes before gently removing them. Enjoy warm with butter or nut butter if desired.

Tips & Variations

• Use gluten-free flour blend for a gluten-free version without sacrificing texture.
• Swap vanilla protein powder for plain if you prefer less sweetness or adjust maple syrup accordingly.
• To enhance moisture, substitute half of the oil with mashed banana or extra applesauce.
• For added crunch, fold in chopped nuts or pumpkin seeds before baking.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To keep longer, freeze muffins individually wrapped for up to 3 months. Reheat in the microwave for 15–20 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt adds extra moisture and protein, making the muffins richer and more tender.

What if I don’t have pumpkin pie spice?

You can make your own blend by combining cinnamon, nutmeg, ginger, and cloves or simply use cinnamon alone for a milder flavor.

Moist Greek Yogurt Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

These Moist Greek Yogurt Pumpkin Muffins are a delicious and wholesome treat combining the rich flavors of pumpkin and warm spices with the tender texture provided by Greek yogurt. Perfectly sweetened with maple syrup and brown sugar and enriched with protein powder, these muffins make a satisfying breakfast or snack that’s both nourishing and comforting.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 tbsp melted coconut oil (or your preferred oil)
• 1/4 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup Greek yogurt, at room temperature
• 8 oz canned pumpkin puree
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tbsp pumpkin pie spice blend
• 1/2 cup vanilla-flavored protein powder (such as clean simple eats)
• 1 1/4 cups flour (use all-purpose or gluten-free variety)

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners and lightly spray the liners with cooking spray to ensure the muffins don’t stick.
2. Mix the Wet Ingredients: In a large bowl, whisk together melted coconut oil, packed brown sugar, pure maple syrup, unsweetened applesauce, Greek yogurt (room temperature), canned pumpkin puree, eggs (room temperature), and vanilla extract until the mixture is smooth and fully combined.
3. Combine Dry Ingredients with Wet Mixture: Add the baking powder, fine salt, pumpkin pie spice, vanilla-flavored protein powder, and flour to the wet mixture. Stir gently until just combined with no streaks of flour remaining, avoiding overmixing to keep the muffins tender. Finish with a gentle fold using a spatula to incorporate everything evenly.
4. Portion the Batter: Using a 1/4 cup cookie scoop or measuring cup, evenly divide the batter into the lined muffin cups, filling each about 3/4 full.
5. Bake the Muffins: Transfer the muffin tin to the preheated oven and bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
6. Cool and Serve: Let the muffins cool in the pan for about 10 minutes before carefully removing them. Enjoy warm, optionally topped with butter or nut butter.

Notes

• Ensure eggs and Greek yogurt are at room temperature to achieve a smooth batter.
• Do not overmix the batter to maintain a tender muffin texture.
• You can substitute the protein powder with additional flour if desired.
• For gluten-free muffins, use a gluten-free flour blend.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin muffins, Greek yogurt muffins, moist pumpkin muffins, protein muffins, gluten free pumpkin muffins, healthy pumpkin muffins