Greek Yogurt Pumpkin Muffins

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While delicious, traditional pumpkin muffins are loaded with sugar and oil for a not so healthy breakfast. These pumpkin muffins are moist and tender from the added yogurt. Made with whole wheat flour and oats for a little extra fiber these healthy pumpkin muffins are a wholesome breakfast for your family. And let's face it, once September rolls around it's time for pumpkin spice flavor in everything!!

I couldn't wait to share my Greek Yogurt Pumpkin Muffins because they are one of my absolute favorites for the fall season! They are so tender from the added Greek yogurt, but they don't taste like a healthy muffin. Maybe because I did add a few chocolate chips, but hey with all the benefits from the oats and whole wheat flour I think a little chocolate won't hurt!

I make a lot of muffin recipes and usually add Greek yogurt to the muffin batter. I've made Healthy Banana Oat Muffins for years and they are always a hit with kids and adults! Greek yogurt is a healthier option than sour cream or oil but does a great job keeping baked goods extra moist!

I also make a Healthier Pumpkin Walnut Bread in case you are looking for other healthy pumpkin recipes or try these delicious No-Bake Pumpkin Cheesecake Bars if you are looking for a truly decadent dessert!

pumpkin puree- is simply just cooked pumpkin with no other ingredients added. Do not confuse this with pumpkin pie filling which has spices already added.

pure maple syrup-is a great way to sweeten baked goods with out refined sugar.

oats- old fashion oats are what I always use in my muffin recipes. You can use quick oats but do not use instant because they will not hold up as well.

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners or spray with cooking spray. In a mixing bowl combine flour, oats. baking soda, baking powder, salt and spices.

In a separate large bowl mix together the wet ingredients, pureed pumpkin, maple syrup, Greek yogurt, coconut oil, vanilla extract and one egg.

Once the pumpkin mixture is thoroughly mixed, add the dry ingredients and chocolate chips. Never over mix muffin batter because it will make your muffins dry. Stir just until no streaks of flour remain.

Divide the muffin batter into the muffin cups. Fill the paper liners about ¾ of the way full. Place the muffin pan in the oven on the middle rack and bake for 18-20 minutes. Test with a toothpick to make sure they are finished baking before removing from the oven. The toothpick should be free from crumb when inserted into the middle of the muffin.

You can store these muffins for a few days or freeze them. Allow muffins to cool completely on a wire rack before storing. Store in an airtight container for 2-3 days at room temperature. I like to zap mine in the microwave for 10 seconds for that right out of the oven experience!

If you need to make them ahead of time you can freeze them by allowing them to cool completely and then wrapping individually in plastic wrap. Place all of the individually wrapped muffins in a storage container. The muffins will keep in the freezer for up to 3 months.

• I used a combination of spices that are the basic ingredients for pumpkin pie spice. If you have premixed pumpkin spice you can use that instead.

• Dark chocolate chips are my favorite but you can use milk chocolate or leave out if you prefer your pumpkin muffins without the chocolate.
• Walnuts or pepitas are also great additions to pumpkin oatmeal muffins.

Yes! Canned pumpkin can be labeled several different ways. You may see solid packed pumpkin, 100% pure pumpkin or pumpkin puree on the label. What you want to avoid is pumpkin pie filling which would have additional spices added to the pumpkin.

Not necessarily, both fresh and canned pumpkin are packed with nutrients and vitamins.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!