Pumpkin Oat Greek Yogurt Muffins
These tender Pumpkin Oat Greek Yogurt Muffins blend wholesome rolled oats, protein-rich Greek yogurt, and pure pumpkin puree into a perfectly spiced morning treat that’s nutritious enough for everyday breakfast but delicious enough to feel like a special indulgence.
Ingredients
- 1½ cups whole wheat flour or all-purpose flour
- 1 cup rolled oats not instant
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- ¾ cup plain Greek yogurt 2% or full-fat works best
- ½ cup brown sugar packed
- ¼ cup maple syrup or honey
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or light olive oil
- ½ cup mix-ins of choice chopped walnuts, pecans, chocolate chips, or dried cranberries – optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Combine all dry ingredients in a large bowl: whole wheat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well integrated.
- Mix the wet ingredients in a separate medium bowl: pumpkin puree, Greek yogurt, brown sugar, maple syrup, eggs, vanilla extract, and oil. Stir until smooth and no large lumps remain.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula just until combined. Do not overmix—a few small lumps are fine and preferable to tough muffins.
- Fold in your optional mix-ins of nuts, chocolate chips, or dried fruit if using, with just 2-3 gentle strokes.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For bakery-style muffins, you can sprinkle a few extra oats on top.
- Bake for 22-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- These muffins store beautifully in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- For meal prep, freeze cooled muffins for up to 3 months. Thaw overnight in the refrigerator or microwave for 20-30 seconds from frozen.
- The batter can be made the night before and refrigerated. Just add an extra 2-3 minutes to the baking time if baking cold batter.
- For a sweeter muffin, you can increase the brown sugar to ⅔ cup, but the current balance lets the pumpkin flavor shine.
- If you don’t have pumpkin pie spice, substitute with 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.