If you’re a fan of fall flavors and crave something that’s both wholesome and irresistibly soft, these Moist Greek Yogurt Pumpkin Muffins are about to become your new best friend in the kitchen. The combination of creamy Greek yogurt and luscious pumpkin puree creates an ultra-moist texture that feels like a cozy hug in muffin form. Each bite brims with warm hints of pumpkin pie spice, balanced by the natural sweetness of maple syrup and brown sugar, making these muffins perfect for breakfast, snack time, or even a comforting dessert. Trust me, once you try this recipe, you’ll be reaching for these muffins again and again.

Moist Greek Yogurt Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple, but each one plays a crucial role in bringing out the rich flavor and tender crumb of your muffins. From the natural sweetness of maple syrup to the protein-packed boost of vanilla-flavored protein powder, every element contributes to the fantastic taste, texture, and even the beautiful golden color of these muffins.

3 tbsp melted coconut oil (or your preferred oil): Adds moisture and a subtle richness that keeps the muffins tender.

1/4 cup packed brown sugar: Provides caramel-like sweetness and depth of flavor.
1/4 cup pure maple syrup: Delivers natural sweetness with a hint of earthiness.

1/4 cup unsweetened applesauce: Boosts moisture and keeps the muffins light without added fat.
1/4 cup Greek yogurt, at room temperature: Key to achieving the super moist texture and a slight tangy note.

8 oz canned pumpkin puree: The star ingredient that brings pumpkin flavor and vibrant color to the muffins.
2 large eggs, at room temperature: Helps bind the muffins together and adds structure.
1 tsp pure vanilla extract: Enhances the overall flavor with sweet, fragrant warmth.

1 tsp baking powder: Leavens the batter for a light and fluffy crumb.
1/2 tsp fine salt: Balances sweetness and enhances flavor nuances.
1 tbsp pumpkin pie spice blend: Infuses every bite with that signature fall spice mix.

1/2 cup vanilla-flavored protein powder: Adds a subtle vanilla note and protein boost, making these munchies a guilt-free pleasure.
1 1/4 cups flour (all-purpose or gluten-free): Forms the muffin’s structure, use according to dietary needs.

How to Make Moist Greek Yogurt Pumpkin Muffins

Step 1: Prepare the Oven and Muffin Tin

First things first, preheat your oven to 350°F (175°C). This temperature is just right to gently bake your muffins through while keeping them soft and moist. Line a muffin tin with liners and give them a light spray of cooking spray to prevent sticking. This small step saves you from delicate muffin tops breaking when you try to take them out later.

Step 2: Mix the Wet Ingredients

Grab a large bowl and whisk together the melted coconut oil, brown sugar, maple syrup, applesauce, Greek yogurt (make sure it’s at room temperature for smooth mixing), pumpkin puree, eggs, and vanilla extract. Whisk this mixture until it’s completely smooth and beautifully combined. This blend forms the moist and flavorful base of your muffins.

Step 3: Combine Dry Ingredients with Wet Mixture

Incorporate the baking powder, salt, pumpkin pie spice blend, vanilla protein powder, and flour to the wet ingredients. Give everything a gentle stir until just combined, being careful not to overmix. You want all ingredients to come together but keeping the batter tender so your muffins rise perfectly tender. A final fold with a spatula ensures no flour hides at the bottom.

Step 4: Portion the Batter

Using a 1/4 cup scoop or measuring cup, evenly distribute the muffin batter into the prepared liners. Fill each cup about three-quarters full to allow room for the muffins to rise without overflowing.

Step 5: Bake the Muffins

Pop the muffin tin into your preheated oven and bake for 20 to 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them in the final minutes because you want to make sure they stay moist and don’t overbake.

Step 6: Cool and Serve

Allow the muffins to cool in the tin for about 10 minutes. This resting time helps them set perfectly without crumbling. When they’re just warm enough to handle, gently remove them. I personally love these muffins served slightly warm with a spread of butter or your favorite nut butter, enhancing their cozy, comforting flavor.

How to Serve Moist Greek Yogurt Pumpkin Muffins

Garnishes

Sprinkle a light dusting of cinnamon sugar on top for added sweetness and a slight crunch or melt a little butter on warm muffins for an extra indulgent touch. For a festive look, top with a few chopped pecans or walnuts to complement the pumpkin spice notes perfectly.

Side Dishes

These muffins make a fantastic pairing with a hot cup of coffee or chai tea, especially on crisp autumn mornings. For a fuller breakfast, serve alongside a fresh fruit salad or a creamy pumpkin-spiced latte to keep the pumpkin theme going strong.

Creative Ways to Present

Turn these muffins into mini dessert parfaits by layering chopped muffin pieces with Greek yogurt and a drizzle of maple syrup. Or slice them in half and make a pumpkin muffin sandwich with cream cheese and honey for a fun twist your guests will adore.

Make Ahead and Storage

Storing Leftovers

Store your leftover Moist Greek Yogurt Pumpkin Muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious while preventing drying out. For longer freshness, refrigerate but bring to room temperature before enjoying to revive the moist texture.

Freezing

If you want to prepare ahead or have a batch ready for busy mornings, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. This way, the magic of cozy pumpkin flavor is always just a thaw away.

Reheating

To enjoy frozen muffins, thaw them overnight in the fridge or pop them in the microwave for 20 to 30 seconds until warm. For a slightly crisp top, heat briefly in a toaster oven. Reheating brings back that moist, fluffy texture and delicious aroma you love.

FAQs

Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt gives these muffins their signature moist and tender crumb thanks to its thickness and protein content, you can substitute with regular yogurt. Just keep in mind the texture might be a bit less dense and moist.

Is it possible to make these muffins vegan?

Yes! Use flax eggs or chia eggs as egg replacements, and swap the honey or maple syrup with vegan-friendly options if needed. Also, ensure your protein powder is plant-based to keep the recipe fully vegan.

What kind of protein powder works best?

Vanilla-flavored protein powder works beautifully because it adds gentle sweetness and enhances the muffin flavor. Clean simple eats or similar clean, mild powders avoid overpowering the pumpkin spices and keep the texture light.

Can I use fresh pumpkin instead of canned puree?

Absolutely! If using fresh pumpkin, roast and mash it until smooth to match the texture of canned puree. This swap may slightly change moisture levels, so keep an eye on the batter consistency to ensure the perfect muffin.

How do I prevent my muffins from getting dry?

The secret is not overbaking and avoiding overmixing your batter. Also, the inclusion of Greek yogurt and applesauce in this recipe helps keep every crumb delightfully moist. Baking them right and cooling briefly in the pan make all the difference.

Final Thoughts

These Moist Greek Yogurt Pumpkin Muffins are pure autumn magic packed into a convenient, handheld treat. They’re not just delicious but also incredibly easy to make with simple pantry ingredients that come together to create something truly special. Whether you’re serving them for breakfast, a snack, or a cozy dessert, I promise they’ll bring warmth and comfort to your day. Go ahead, bake a batch, and see why these muffins have earned a permanent spot in my fall favorites!

Moist Greek Yogurt Pumpkin Muffins Recipe

★★★★★

5 from 23 reviews

Author: lina
Total Time: 37 minutes

Yield: 12 muffins 1x
Diet: Low Fat

Print Recipe

Description

These Moist Greek Yogurt Pumpkin Muffins are a delicious, wholesome treat perfect for fall or any time you crave a flavorful, tender muffin. Made with pumpkin puree, Greek yogurt, and a blend of warm spices, these muffins are sweetened naturally with maple syrup and brown sugar, featuring a subtle protein boost from vanilla-flavored protein powder. They’re easy to prepare, moist in texture, and wonderfully spiced for a comforting snack or breakfast option.

Instructions

Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners and lightly spray the liners with cooking spray to ensure the muffins don’t stick.
Mix the Wet Ingredients: In a large bowl, whisk together melted coconut oil, brown sugar, maple syrup, unsweetened applesauce, Greek yogurt, canned pumpkin puree, eggs, and vanilla extract until the mixture is smooth and fully combined.

Combine Dry Ingredients with Wet Mixture: Add baking powder, salt, pumpkin pie spice, vanilla-flavored protein powder, and flour to the wet mixture. Stir gently until just combined and no streaks of flour remain, avoiding overmixing. Finish with a gentle fold using a spatula to incorporate everything evenly.
Portion the Batter: Using a 1/4 cup cookie scoop or measuring cup, evenly divide the batter into lined muffin cups, filling each about 3/4 full.
Bake the Muffins: Bake in the preheated oven for 20–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Serve: Let muffins cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy warm with a spread of butter or nut butter, if desired.

Notes

Ensure that the Greek yogurt and eggs are at room temperature for the best texture and mixing.
You can substitute coconut oil with other neutral oils like vegetable oil or melted butter.

To keep muffins gluten-free, use a gluten-free all-purpose flour blend.
Do not overmix the batter to ensure tender muffins.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin

Calories: 180 kcal
Sugar: 9 g
Sodium: 150 mg

Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g

Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g

Protein: 6 g
Cholesterol: 45 mg

Keywords: pumpkin muffins, greek yogurt muffins, healthy pumpkin recipe, breakfast muffins, protein pumpkin muffins, moist muffins, fall baking