Name: Healthy Greek Yogurt Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned); 1/3 cup maple syrup or honey; 1/2 cup 2% plain or vanilla Greek yogurt; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla essence; 1 1/4 cups whole wheat flour; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt

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These Healthy Greek Yogurt Pumpkin Muffins are my go-to fall treat when I want something sweet, moist, and nourishing without going overboard. They’re made with whole wheat flour, naturally sweetened with maple syrup or honey, and packed with pumpkin flavor and warm spices. Plus, thanks to the Greek yogurt, they’re extra tender and offer a little boost of protein.

Why You’ll Love This Recipe

I love how these muffins balance health and comfort so well. They’re soft, subtly sweet, and full of cozy spice—and they come together in under 40 minutes. I make them for breakfasts, snacks, or even as a light dessert. The best part is that I don’t feel guilty reaching for seconds since they’re made with wholesome ingredients like pumpkin puree, whole wheat flour, and Greek yogurt. Healthy Greek Yogurt Pumpkin Muffins

Ingredients

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

Pumpkin puree (canned)
Maple syrup or honey
2% Greek yogurt (plain or vanilla)
Vegetable oil
Egg
Vanilla essence
Whole wheat flour
Ground cinnamon
Ground nutmeg
Baking soda
Baking powder
Salt

Directions

I start by preheating the oven to 350°F (175°C) and lining a muffin pan with paper liners.
In a large bowl, I mix together the pumpkin puree, maple syrup (or honey), and Greek yogurt.
I beat in the vegetable oil, egg, and vanilla essence until smooth and well combined.
In another bowl, I whisk the whole wheat flour with the cinnamon, nutmeg, baking soda, baking powder, and salt.
I gently stir the dry ingredients into the wet mixture until just combined—making sure not to overmix.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins. It takes 10–15 minutes to prep, 18–20 minutes to bake, and about 35–38 minutes total.

Variations

When I want a little texture, I fold in chopped walnuts or pecans. For a sweeter bite, I add a handful of mini chocolate chips or raisins. If I’m out of Greek yogurt, I substitute it with sour cream or a plant-based yogurt alternative. And for a vegan version, I use a flax egg and swap the honey for maple syrup.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well—just pop them into a freezer-safe bag and thaw overnight in the fridge. When I want to reheat, I warm them in the microwave for about 10–15 seconds.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, I’ve made them with all-purpose flour and they turn out lighter in texture. I’ve also done a 50/50 blend when I want a softer bite without losing the whole grain benefits.

What kind of Greek yogurt works best?

I use 2% plain Greek yogurt for the best balance of moisture and richness. Vanilla-flavored Greek yogurt adds a touch of sweetness and extra flavor too.

Can I make these muffins vegan?

Absolutely. I substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use a plant-based yogurt and maple syrup instead of honey.

How do I make the muffins fluffier?

I avoid overmixing the batter and make sure my baking soda and powder are fresh. Letting the batter rest for a few minutes before baking also helps them rise nicely.

Can I add toppings?

Yes! I sometimes sprinkle the tops with oats, cinnamon sugar, or pumpkin seeds before baking for a pretty and flavorful finish.

Conclusion

These Healthy Greek Yogurt Pumpkin Muffins are everything I want in a seasonal baked good—moist, flavorful, and easy to make with clean, simple ingredients. Whether I’m meal-prepping for the week or just indulging my love of all things pumpkin, this recipe always hits the spot. They’re a cozy little taste of fall I can feel good about enjoying any time.