If you love the warm, cozy flavors of fall but want a muffin that’s moist and wholesome, these Greek Yogurt Pumpkin Muffins are about to become your new favorite treat. Each bite brings together the rich earthiness of pumpkin puree with the gentle spice of cinnamon, nutmeg, and cloves, while the Greek yogurt ensures a tender crumb that stays soft for days. Whether you’re making a cozy breakfast, an afternoon pick-me-up, or a dessert, these muffins adapt perfectly to any occasion and are surprisingly simple to whip up.

Greek Yogurt Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a star role in creating the perfect texture and flavor in your Greek Yogurt Pumpkin Muffins. From the aromatic spices to the tangy Greek yogurt, you’ll see how each element combines to form a muffin that’s both delicious and irresistibly moist.

All-purpose flour: Provides the structure and lightness to your muffins, making them fluffy without being dense.
Baking soda: Helps your muffins rise beautifully, creating a soft interior.
Ground cinnamon: Adds a warm, sweet spiciness that complements the pumpkin perfectly.
Ground nutmeg: Offers a fragrant, slightly nutty undertone to lift the flavor.
Ground cloves: Just a pinch brings depth and that classic fall muffin aroma.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin puree: The star ingredient, whether from a can or homemade, gives your muffins their moist, tender texture and gorgeous color.
Granulated sugar: Adds essential sweetness and helps with browning.
Light brown sugar: Brings a subtle molasses flavor and extra moisture.
Plain Greek yogurt: Keeps the muffins moist and adds a lovely tang, while increasing protein content.
Vegetable oil: Keeps the crumb soft and prevents dryness.
Large egg: Binds ingredients together and adds richness.
Vanilla extract: Rounds out all the spicy, sweet flavors with a smooth finish.
Optional chopped walnuts or pecans: For a satisfying crunch and nutty flavor if you feel like mixing it up.
Optional pumpkin seeds: Sprinkled on top, they add a wonderful roasted texture and nutty flair.

How to Make Greek Yogurt Pumpkin Muffins

Step 1: Prepare the Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. This step ensures all the spices and leavening agents are evenly distributed, so each muffin has just the right amount of flavor and a perfect rise.

Step 2: Mix the Wet Ingredients

In a separate medium-sized bowl, blend the pumpkin puree, granulated sugar, light brown sugar, Greek yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and silky. The yogurt here is magic—it adds moisture without making the batter too heavy.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Don’t overmix because a few streaks of flour in the batter are perfectly okay, ensuring your muffins stay tender instead of chewy.

Step 4: Add Nuts (Optional)

If you’re adding some crunch, fold in the chopped walnuts or pecans now. They add a delightful texture contrast and a nutty note that pairs beautifully with the pumpkin and spices.

Step 5: Prepare to Bake

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or generously grease the cups to prevent sticking.

Step 6: Fill the Muffin Cups and Add Toppings

Fill each muffin cup about three-quarters full with the batter. To make your Greek Yogurt Pumpkin Muffins extra special, sprinkle pumpkin seeds on top of each before baking—this little touch adds a satisfying crunch and festive look.

Step 7: Bake and Cool

Bake the muffins for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This cooling step prevents sogginess and helps the muffins set perfectly.

How to Serve Greek Yogurt Pumpkin Muffins

Garnishes

A simple dusting of powdered sugar or a light spread of cream cheese frosting can elevate these muffins from everyday treats to irresistible indulgences. For a natural twist, drizzle a little honey or maple syrup to complement the pumpkin’s subtle sweetness.

Side Dishes

Pair these muffins with a hot cup of chai tea or your favorite coffee for a relaxing fall morning. They’re also delightful alongside fresh fruit or a dollop of Greek yogurt for a balanced breakfast or snack.

Creative Ways to Present

Turn your Greek Yogurt Pumpkin Muffins into mini dessert cups by splitting them in half and layering with mascarpone cheese and spiced apple compote for an impressive yet simple fall dessert. You can also serve them warm with a pat of cinnamon butter melting on top for an extra touch of comfort.

Make Ahead and Storage

Storing Leftovers

Keep leftover muffins fresh by storing them in an airtight container at room temperature for up to 3 days. This way, their moist texture and rich flavor stay intact, making them perfect for quick snacks.

Freezing

Want to stretch the joy? Wrap individual muffins tightly in plastic wrap and store in a freezer bag for up to 3 months. When you want one, just thaw at room temperature or warm it up for that fresh-from-the-oven feeling.

Reheating

Reheat your muffins by popping them in the microwave for about 15-20 seconds or in a preheated 350-degree oven for 5-7 minutes to revive that fresh-baked warmth and softness. This step makes your Greek Yogurt Pumpkin Muffins taste like you just pulled them from the oven.

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

It’s best to stick with plain Greek yogurt because flavored ones often contain added sugars and flavors that could alter the taste and texture of your muffins. Plain yogurt gives you full control over sweetness and keeps the tang balanced.

Is it okay to substitute pumpkin puree with fresh pumpkin?

Fresh pumpkin can work if you cook and puree it first, but it’s important to remove excess moisture to avoid a runny batter. Using canned pumpkin puree is an easy and consistent choice that guarantees perfect texture every time.

Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend made for baking. Just make sure it contains xanthan gum or another binder for the best results in texture and rise.

How long do Greek Yogurt Pumpkin Muffins stay fresh?

Stored in an airtight container at room temperature, they stay fresh for about 3 days. For longer storage, freezing is a wonderful option.

Can I add chocolate chips to the batter?

Definitely! Adding a half cup of chocolate chips lends a sweet contrast to the spices and pumpkin. Fold them in gently with the nuts if using, and enjoy the extra richness.

Final Thoughts

Making Greek Yogurt Pumpkin Muffins is such a rewarding experience, especially when you pull those soft, fragrant treats out of the oven and share them with loved ones. They’re simple to bake, packed with cozy fall flavors, and perfectly moist thanks to the Greek yogurt magic. I encourage you to give this recipe a try — it might just become the staple muffin you reach for year-round!

Greek Yogurt Pumpkin Muffins Recipe

★★★★★

5.2 from 29 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Greek Yogurt Pumpkin Muffins are moist, fluffy, and packed with warm fall spices. Made with creamy Greek yogurt and pumpkin puree, they offer a perfect balance of flavor and nutrition for a cozy breakfast or snack. Optional nuts and pumpkin seeds add crunch and texture, making these muffins a delightful treat.

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
Prepare Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, plain Greek yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined, leaving a few streaks of flour to ensure the batter remains light and tender.
Add Nuts (Optional): If using chopped walnuts or pecans, gently fold them into the batter to distribute evenly without overmixing.
Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while preparing the muffin tin.
Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the cups thoroughly with cooking spray to prevent sticking.
Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising during baking.
Add Pumpkin Seeds (Optional): Sprinkle pumpkin seeds on top of each filled muffin cup for added texture and visual appeal if desired.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
Transfer to Rack: Carefully transfer the muffins to a wire rack and allow them to cool completely before serving or storing.

Notes

Use plain Greek yogurt for best results; flavored yogurt can alter the taste and sweetness.
Do not overmix the batter to keep muffins tender and light.
Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Muffins freeze well for up to 3 months; thaw at room temperature before serving.
For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
Adjust the spices to your preference; add more cinnamon or nutmeg for a stronger flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Baking
Method: Baking
Cuisine: American