Can I use regular yogurt instead of Greek yogurt?

Yes, you can, but Greek yogurt is thicker. If using regular yogurt, the batter might be a bit thinner, and the muffins slightly denser.

Can I make these muffins vegan?

You can try! Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and a plant-based yogurt. The texture may vary slightly.

This is usually caused by overmixing the batter. When you combine the wet and dry ingredients, mix only until they are just incorporated.

Moist, fluffy pumpkin muffins made healthier with Greek yogurt — full of warm fall spices, naturally sweetened, and perfect for breakfast or snacks.

Scale

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, coconut sugar, oil, eggs, and vanilla until smooth.
3. In another bowl, whisk flour, baking powder, baking soda, spices, and salt.
4. Fold dry ingredients into wet mixture until just combined. Do not overmix.
5. If desired, fold in chocolate chips or nuts.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes, then transfer muffins to a wire rack.

Keywords: healthy pumpkin muffins, greek yogurt muffins, fall breakfast, pumpkin snack