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Healthy Pumpkin Oat Muffins Easy Greek Yogurt Recipe

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These healthy pumpkin oat muffins with Greek yogurt are soft, spiced, and packed with protein. They’re quick to make, perfect for meal prep, and taste like fall in every bite.

Ingredients

Scale
  • 1 ½ cups (150g) rolled oats
  • 1 cup (120g) whole wheat flour
  • 1 cup (240g) pumpkin puree
  • ½ cup (120g) plain Greek yogurt
  • 2 large eggs
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) coconut oil, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup optional mix-ins (chocolate chips, chopped pecans, walnuts, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or spray with cooking spray.
  2. Grind the rolled oats in a food processor or blender until they resemble a coarse flour. Set aside.
  3. In a large bowl, whisk together the ground oats, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix. Fold in optional mix-ins if using.
  6. Let the batter rest for 5-10 minutes to allow the oats to absorb liquid.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Let the batter rest for 5-10 minutes before baking for a more tender muffin. Use room temperature ingredients to prevent coconut oil from solidifying. Rotate the pan halfway through baking for even browning. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, healthy muffins, Greek yogurt muffins, oat muffins, fall breakfast, meal prep muffins

Find it online: https://evabake.com/healthy-pumpkin-oat-muffins-easy-greek-yogurt-recipe/