Light Greek Yogurt Pumpkin Muffins: A Morning Treat (Print Version)
Bake light Greek Yogurt Pumpkin Muffins for autumn. My recipe uses wholesome ingredients for a fluffy texture and rich spice. Perfect for breakfast or a snack!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Health-conscious
# Ingredients:
→ Muffin Base & Wet Ingredients
01 -
1 ½ cups all-purpose flour
02 -
1 cup pumpkin puree (100% pure, not pie filling)
03 -
¾ cup plain Greek yogurt (2% or full-fat)
04 -
½ cup packed light brown sugar
05 -
1 large egg
06 -
¼ cup vegetable oil
→ Flavor Boosters & Leavening
07 -
1 tsp baking soda
08 -
1 tsp baking powder
09 -
2 tsp pumpkin pie spice
10 -
½ tsp salt
11 -
1 tsp vanilla extract
→ Optional Mix-ins
12 -
½ cup chocolate chips or chopped nuts (optional)
# Instructions:
01 -
First things first, preheat that oven to 400°F (200°C). Then, grab your 12-cup muffin tin. You can either line it with paper liners – which makes for easy cleanup, honestly – or lightly grease it. I usually go for liners because I'm not a fan of scrubbing muffin tins, but sometimes I forget and just spray the heck out of it. Either way, you want those muffins to pop out easily, not stick stubbornly to the pan!
02 -
In a medium bowl, combine your flour, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk until everything is evenly distributed. This step is crucial for even rising, and I've totally just dumped everything in before, only to find a pocket of unmixed baking soda in a muffin. Not fun! Take your time here; it only takes a minute.
03 -
Now, in a separate, larger bowl, whisk together your pumpkin puree, Greek yogurt, brown sugar, egg, vanilla extract, and vegetable oil. Whisk it until it's super smooth and creamy. You want all those wet ingredients really well combined before they meet the dry. This is where you start smelling that lovely pumpkin and spice aroma, which honestly, is half the joy of baking these Greek Yogurt Pumpkin Muffins.
04 -
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. And I mean *just* combined! Overmixing is the enemy of fluffy muffins; it develops the gluten too much, and you'll end up with tough, chewy muffins. A few lumps are totally okay, even encouraged! This is where I often get a little too enthusiastic, so try to resist the urge to keep stirring.
05 -
Divide the batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this because it makes the process so much cleaner and ensures pretty even muffins. If you're adding chocolate chips or nuts, now's the time to gently fold them into the batter or sprinkle them on top before baking. Don't be shy with the toppings, they make these Greek Yogurt Pumpkin Muffins extra special.
06 -
Pop the muffin tin into your preheated oven. Bake for 5 minutes at 400°F (200°C), then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. That initial high heat gives them a beautiful dome! When they come out, they’ll be golden brown and smell absolutely incredible. Let them cool in the tin for a few minutes before transferring to a wire rack. These Greek Yogurt Pumpkin Muffins are worth the wait, promise!
# Notes:
01 -
Always use pure pumpkin puree, not pie filling. I learned that the hard way, and it was a sticky, overly sweet disaster.
02 -
Don't overmix the batter! Seriously, a few lumps are your friend here; overmixing makes these Greek Yogurt Pumpkin Muffins tough.
03 -
The initial high heat then lower temperature trick is key for those beautifully domed tops, don't skip it.
# Equipment Needed:
01 -
12-cup muffin tin
02 -
mixing bowls
03 -
whisk
04 -
spatula
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 180
Total Fat: 7g
Total Carbohydrate: 25g
Protein: 5g