Go Back

Greek Yogurt Pumpkin Muffins

Pumpkin muffins that are sweet enough for dessert and healthy enough for breakfast!
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Greek Yogurt, Healthy, muffins, pumpkin
Servings: 12

Equipment

  • Oven
  • Muffin tin

Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 6 ounces plain Greek yogurt
  • 2 eggs
  • ½ cup real maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup chocolate chips optional, but not really

Instructions

  • Preheat oven to 375°F and line a 12-cup muffin tin with cupcake liners.
  • In a food processor or blender, pulse the oats until mostly smooth. I like to keep some larger pieces to add texture to the finished muffin.
  • Add the flour, baking soda, pumpkin pie spice, and salt to the food processor with the oats and pulse until mixed (some pieces of oats may remain).
  • In a medium sized mixing bowl, whisk together pumpkin puree, greek yogurt, and eggs until well combined. Add in the maple syrup and vanilla extract and mix well.
  • Fold in the dry ingredients and the chocolate chips using.
  • Divide the batter evenly into the prepared muffin tin and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Best served warm. See melty chocolate chip pictures above.

Notes

To make this recipe gluten free, substitute a 1-for-1 gluten-free flour and use gluten-free oats.