Greek Yogurt Pumpkin Muffins are moist and tender from the added yogurt. These pumpkin muffins are so delicious no one would guess they are healthy too! Made with whole wheat flour and oats for a little extra fiber these healthy pumpkin muffins are a wholesome breakfast for your family.
I love fall in Florida. Maybe it’s because the summers are so long and hot that I just can’t wait for that little relief from the heat! Usually by October the fall flavors start to appear everywhere and pumpkin is definitely my favorite! I couldn’t wait to share my Greek Yogurt Pumpkin Muffins because they are one of my absolute favorites! They are so tender from the added Greek yogurt, but they don’t taste like a healthy muffin. Maybe because I did add a few chocolate chips, but hey with all the benefits from the oats and whole wheat flour I think a few chocolate chips won’t hurt!
How to make pumpkin muffins with yogurt
I use Greek yogurt in a lot of my recipes. It is my go to substitute ingredient for vegetable oil. By using yogurt in your muffin recipe it will reduce the fat dramatically but keeps the muffins tender and moist. I use a whole milk plain Greek yogurt for my muffin recipes, but a fat free variety will work as well.
I also make Healthier Pumpkin Walnut Bread with Greek yogurt in case you are looking for a pumpkin bread recipe or try this delicious Pumpkin Muffins with Cream Cheese Filling if you are looking for a recipe stuffed with yummy cream cheese.
To make these healthy pumpkin yogurt muffins mix the dry ingredients separately from the wet. This will insure there are no clumps of salt or baking powder that are not well mixed. Then add the wet ingredients to the dry and stir with a spatula. Do not over mix or you will have a dry muffin. When there are no white streaks of flour left, add the chocolate chips and give one last stir before dividing evenly into your prepared muffin pan.
Are Pumpkin Muffins Healthy?
While a traditional pumpkin muffin from a bakery is delicious it’s not exactly healthy. Some people may argue that there is some fiber from the pumpkin, however most bakery style pumpkin muffins rely on lots of sugar and vegetable oil. My muffins on the other hand are made with Greek yogurt which reduces the amount of oil needed. Plus I use pure maple syrup instead of refined white sugar. Then my flour combination adds great fiber from the oats and whole wheat flour. These muffins are definitely a wholesome breakfast you can feed your family!
How to Store Pumpkin Muffins
I don’t think these muffins will last long, however if you need to make them ahead of time you can freeze them by allowing them to cool completely and then wrapping individually in plastic wrap. Put all of the wrapped muffins inside an airtight container or a Ziplock freezer bag. They can be kept in the freezer for a couple months and just remove one at a time as needed.
If the muffins will be eaten quickly they can be stored in an airtight container on the kitchen counter. They are best eaten in 2-3 days. I like to zap mine in the microwave for 10 seconds for that right out of the oven experience!
I know you will love this Greek Yogurt Pumpkin Muffin recipe. It is one of my favorites and it doesn’t have to be fall to bake with pumpkin!!
Try my other favorite muffin recipes!
If you try this recipe for Greek Yogurt Pumpkin Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a picture and tag it #bluesbestlife on Instagram! I love 💕 seeing your creations!
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Greek Yogurt Pumpkin Muffins
- 1 cup oat flour *see note
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup + 1 tablespoon canned plain pumpkin
- 1/2 cup + 1 tablespoon plain Greek yogurt
- 1/4 cup avocado oil
- 1/4 cup + 1 tablespoon pure maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/3 heaping cup chocolate chips
- Start by preheating oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.
- In a medium sized mixing bowl add dry ingredients oat flour, whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg. Stir well to incorporate ingredients. Set bowl aside.
- In a separate bowl mix together wet ingredients pumpkin, yogurt, avocado oil, maple syrup, egg and vanilla extract. Mix all wet ingredients together.
- Form a well in the center of dry ingredients and pour wet ingredients into the center. With a spatula stir together until no dry streaks of flour remain. Being careful to not over mix. Add chocolate chips and stir once more.
- Divide batter into prepared muffin tin. Bake in preheated oven for 15 minutes or until toothpick comes out clean.