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Greek Yogurt Pumpkin Muffins

Greek Yogurt Pumpkin Muffins - recipe card
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These moist, tender muffins combine the warm spice of pumpkin pie with the tangy richness of full-fat Greek yogurt. Each bite delivers a soft, bakery-style crumb and a protein boost that makes them a satisfying breakfast or snack. They dome beautifully and stay fresh for days.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full-fat Greek yogurt
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray. If using paper liners, a light spritz of cooking spray on the liners helps prevent sticking.
  2. In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. Set aside.
  3. In a large bowl, whisk the pumpkin puree, Greek yogurt, brown sugar, egg, melted butter, and vanilla extract until smooth and glossy, about 1 minute. Make sure the butter isn’t hot or it could scramble the egg.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently just until no dry streaks remain. The batter will be thick and slightly lumpy from the oats—do not overmix or the muffins will be tough.
  5. Divide the batter evenly among 8 muffin cups, filling each about 3/4 full. An ice cream scoop makes this easy and ensures uniform size.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The tops should spring back lightly when pressed.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Reheat: Microwave from frozen for 30–45 seconds, or thaw overnight in the fridge and warm in a 300°F (150°C) oven for 5 minutes. Protein boost: For an extra 5g protein per serving, add 1 scoop (about 1/4 cup) unflavored or vanilla protein powder, reducing flour by 2 tablespoons.

Nutrition

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Find it online: https://thehighproteinrecipes.com/greek-yogurt-pumpkin-muffins/