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–+ servings
Close-up of a halved Greek yogurt pumpkin muffin showing moist, tender crumb with visible specks of spice, on a linen napkin

Greek Yogurt Pumpkin Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 185 kcal

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 1 ¾ cups whole-wheat pastry flour spooned and leveled
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves

Wet Ingredients

  • 1 cup pure pumpkin puree not pumpkin pie filling
  • ¾ cup plain Greek yogurt full-fat or 2%, room temperature
  • 2 large eggs room temperature
  • ¼ cup pure maple syrup
  • 3 tbsp avocado oil or melted coconut oil
  • 1 ½ tsp pure vanilla extract

Optional Mix-Ins

  • ½ cup dark chocolate chips or chopped walnuts or pecans

Instructions
 

Prep

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  • In a large mixing bowl, whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.

Mix

  • In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, avocado oil, and vanilla extract until smooth and well combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, fold gently until just combined — do not over-mix. A few small lumps in the batter are perfectly fine. If using mix-ins like chocolate chips or nuts, fold them in now.

Bake

  • Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (no wet batter). The tops should spring back lightly when pressed.
  • Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individually wrapped muffins for up to 3 months — thaw overnight in the fridge or microwave for 30–45 seconds.
Flour swap: All-purpose flour works 1:1 but reduces fiber content. A 50/50 blend of all-purpose and whole-wheat flour is a good middle ground.
Dairy-free: Use a thick coconut milk yogurt in place of Greek yogurt.
Bakery-style domed tops: Start the oven at 425°F for the first 5 minutes, then reduce to 350°F for the remaining bake time without opening the oven door.

Nutrition

Calories: 185kcalCarbohydrates: 26gProtein: 6gFat: 6gSodium: 190mgFiber: 3gSugar: 9g
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