Healthy Greek Yogurt Pumpkin Muffins

Ingredients

Here's what I used to make these Greek yogurt pumpkin muffins:

Of special note:

• Whole wheat flour - White whole wheat flour is my usual choice because it is easier to find, but whole wheat pastry flour makes an especially soft, tender muffin. Both are whole-grain flours, but pastry flour is made from softer wheat and has less protein, so it develops less gluten. If you're using regular whole wheat flour, I recommend a 50/50 mixture of whole wheat and all-purpose flour for a lighter texture. For an oat-based version, see my healthy oatmeal pumpkin muffins.
• Greek yogurt replaces the canola or vegetable oil traditionally used in pumpkin muffins and, with the pumpkin puree, keeps them moist and tender. You'll need ½ cup. A 5.3-ounce single-serve container is just a teaspoon or so shy of that amount and works perfectly, too. I use plain nonfat Greek yogurt so it doesn't compete with the pumpkin and spices.
• Pumpkin puree - Use a 15-ounce can of pure pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices. Simply remove 2 tablespoons from the can and use the rest in the muffins. All that pumpkin keeps them very moist. And don't toss the leftover pumpkin. It's just enough to make my pumpkin chaffles.
• Sugar and sugar alternative: I use ½ cup total of sweetener, which is about half what you'll find in many traditional pumpkin muffin recipes. I use a blend of regular sugar and a granulated sugar alternative to reduce the added sugar even more. Use a sugar alternative you're comfortable baking with and follow the manufacturer's substitution recommendations. I don't recommend reducing the total amount below ½ cup because the sweetener also contributes to the muffins' texture and structure. You can use all regular sugar and increase it up to 1 cup if you prefer an even sweeter muffin.
• Chocolate chips add little bursts of sweetness in every bite. I like mini chocolate chips because they distribute more evenly throughout the batter. I look for the darkest chocolate I can find. Semi-sweet, chopped dark chocolate and stevia-sweetened chips work great. Raisins or chopped walnuts are nice variations, or use a combination. You can have a heavy hand when measuring out the mix-ins. I've never reached a limit, but I've never added more than ¾ of a cup either!

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make Greek yogurt pumpkin muffins

Use these pictures as a guide in making the recipe. The complete instructions are in the recipe card.

Mix the batter

Mix the dry ingredients, add the wet ingredients, and stir just until combined, then gently fold in the chocolate chips.

Fill the muffin pan

Fill greased muffin tin wells about ⅔ full. A cookie or ice cream scoop makes portioning the batter easy. If you're using paper liners, lightly spritz them with cooking spray too to prevent sticking.

Bake

Bake until the tops are firm and lightly browned. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling.

Make-Ahead and Storage

Store cooked muffins in an airtight container on the counter for 2 days and up to 5 days in the refrigerator.

Once pumpkin muffin season rolls around, I prepare batches of the dry mix in sealed containers or bags so it takes minutes to have these baking in the oven. This method also gives you a little flexibility if you decide to turn this into one of our other Greek yogurt muffins.

Another option is to cook and freeze them for up to 3 months. Store them in an airtight bag or container. Or wrap them individually in plastic wrap.

When you're ready to enjoy one, microwave it for about 30 to 45 seconds on high or defrost overnight in the refrigerator. If I'm packing a snack for later, I just grab a frozen one and bring it along to defrost during the day!

FAQ

More Greek Yogurt Muffin Recipes

Other muffin recipes using Greek yogurt you might want to check out:

• Banana muffins with Greek yogurt
• Greek yogurt zucchini muffins
• Butternut squash muffins