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Best Healthy Greek Yogurt Pumpkin Muffins with Oats

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These healthy Greek yogurt pumpkin muffins with oats are incredibly moist, packed with warm fall spices, and made with simple, wholesome ingredients. Perfect for brunch, meal prep, or a cozy treat.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (50g) coconut sugar (or brown sugar, packed)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) whole wheat flour (or all-purpose)
  • 1 cup (90g) rolled oats (old-fashioned, not quick-cooking)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
  • 1/4 teaspoon salt
  • Optional mix-ins: 1/2 cup (60g) chopped pecans or walnuts, 1/3 cup (50g) dark chocolate chips, 1/4 cup (30g) dried cranberries, turbinado sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together whole wheat flour, rolled oats, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). If using mix-ins, fold them in now.
  5. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if desired.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should spring back when lightly touched.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Room temperature ingredients blend more smoothly. For even baking, use a cookie scoop to fill muffin cups. Let muffins cool in the pan for exactly 5 minutes before transferring to a rack. Store in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, oat muffins, fall baking, easy muffin recipe

Find it online: https://sparklespoon.com/best-healthy-greek-yogurt-pumpkin-muffins-with-oats/