Moist Greek Yogurt Pumpkin

These moist Greek yogurt pumpkin muffins are a fall favorite that combines wholesome ingredients for a breakfast or snack that feels indulgent without the guilt. They come together quickly and deliver a fluffy texture with a subtle sweetness and warm spices that comfort on any cool morning.

I first baked these muffins on a crisp autumn weekend, and they've been my goto seasonal treat ever since. Family and friends love how they are moist but not dense, perfectly balanced with cinnamon and nutmeg that feels nostalgic and cozy.

Ingredients

• Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling for the best texture and authentic flavor
• Maple syrup or honey: These natural sweeteners add a gentle sweetness without overpowering the spices
• Greek yogurt: Adds moisture and a slight tang that keeps the muffins from being overly sweet, plain or vanilla works well
• Vegetable oil: Keeps the muffins tender, coconut or olive oil are fine alternatives but coconut adds extra richness
• Egg: Acts as a binder, chia or flax egg can be used for a vegan version
• Vanilla essence: Optional but adds a lovely aroma and depth to the muffin batter
• Whole wheat flour: Provides a nutty flavor and hearty texture, all-purpose flour can be swapped for a lighter muffin
• Ground cinnamon: Brings warm spice notes that complement the pumpkin perfectly
• Ground nutmeg: Adds subtle earthiness that enhances the fall flavors
• Baking soda and baking powder: Essential for the muffins to rise properly and become fluffy
• Salt: Balances sweetness and enhances all the flavors

Instructions

Preheat the oven and prepare the muffin tin:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your muffin tin with paper liners or grease it generously to prevent sticking. This step ensures muffins bake evenly and come out clean.

Mix the wet ingredients:

In a large mixing bowl, combine the pumpkin puree, Greek yogurt, egg, vanilla essence, and maple syrup or honey. Whisk them together until you have a smooth, consistent mixture. The yogurt and pumpkin provide moisture that keeps the muffins tender.

Whisk the dry ingredients separately:

In another bowl, stir together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mixing these dry ingredients well distributes the leavening agents and spices evenly.

Combine dry and wet mixtures gently:

Add the dry ingredients gradually into the wet mixture. Use a spatula to fold everything together just until combined. Be careful not to overmix or the muffins might turn out tough rather than soft.

Fill the muffin cups:

Spoon the batter into your prepared muffin tin, filling each cup about twothirds full. This helps the muffins rise with a nicely domed top without overflowing.

Bake your muffins:

Place the muffin tin in the oven and bake for about 18 to 20 minutes. You can check doneness by inserting a toothpick in the center, if it comes out clean, the muffins are ready.

Cool before serving:

Remove the muffins from the oven and let them cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely. This prevents sogginess and helps the muffins set properly.

My favorite ingredient here is Greek yogurt because it adds moisture without weighing the muffins down, giving them that perfect fluffy texture. I vividly recall baking these muffins on a rainy afternoon with my kids who kept sneaking bites warm from the pan, declaring them their new favorite snack.

Storage Tips

Store these muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to one week or freeze in a freezersafe bag for up to three months. When ready to eat from frozen, thaw overnight in the fridge and warm slightly in a toaster oven or microwave for the best texture.

Ingredient Substitutions

Use all-purpose flour if you prefer a lightertextured muffin but note the flavor will be less nutty. Switch coconut oil for vegetable oil if you want a hint of richness or olive oil for a more savory note. Replace the egg with a chia or flax egg to make this vegan friendly without losing binding power. Dairy-free yogurt alternatives like almond or coconut yogurt work well to maintain moisture and texture.

Serving Suggestions

These muffins are great enjoyed warm with a pat of butter or nut butter spread on top. Pair with a hot cup of coffee, chai tea, or apple cider for a cozy fall breakfast. They also make a handy packed snack for school or work lunchboxes.

Enjoy these muffins warm with your favorite spread. Freeze extras for a quick cozy snack later.

Your Recipe Questions Answered

→ Can I substitute Greek yogurt with a dairy-free alternative?

Yes, using a dairy-free yogurt like coconut or almond yogurt works well and keeps the muffins moist.

→ What sweeteners can I use instead of maple syrup?

Honey is a great natural alternative to maple syrup, providing similar sweetness and moisture.

→ How do I know when the muffins are fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the muffins are done.

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

Yes, all-purpose flour can replace whole wheat flour, resulting in a lighter texture.

→ What is a good egg substitute for vegan baking?

Flax or chia eggs made by mixing ground seeds with water work well to bind ingredients.

→ How should I store these pumpkin muffins?

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.