Greek Yogurt Pumpkin Muffins

4.09 from 58 votes

Soft pumpkin muffins made with Greek yogurt, whole wheat pastry flour, rolled oats and honey. An easy fall bake for breakfast or an afternoon snack.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
Whisk together the pumpkin puree, honey, Greek yogurt, oil, eggs and vanilla in a large bowl.
1 cup canned pumpkin or homemade pumpkin puree, ¾ cup honey or maple syrup, ½ cup Greek yogurt, 2 Tablespoons avocado or olive oil, 2 eggs, 1 teaspoon vanilla
Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
1 ½ cup whole wheat pastry flour , ½ cup old fashioned rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon sea salt
Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
Let the muffins cool slightly, then remove from the pan and transfer to a wire rack to cool completely.

Sweetener: We tested these with ½ cup maple syrup and with ¾ cup honey, and preferred the honey batch. For less sweet muffins, reduce the sweetener to ½ cup.
Flour: White whole wheat flour or all-purpose flour can replace the whole wheat pastry flour.
Optional mix-ins: Fold in up to ½ cup total chocolate chips, dried cranberries, walnuts or pecans.
Storage: Cool completely before storing in an airtight container. Keep at room temperature for 2–3 days, refrigerate for 4–5 days or freeze for up to 3 months.