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Healthy Pumpkin Oat Muffins: Easy 30-Minute Greek Yogurt Recipe

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These healthy pumpkin oat muffins with Greek yogurt are moist, tender, and packed with wholesome ingredients. Ready in just 30 minutes, they make the perfect quick breakfast or snack.

Ingredients

Scale
  • 2 cups (180g) rolled oats (old-fashioned oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (240g) plain Greek yogurt
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1/3 cup (80ml) maple syrup or honey
  • 1/4 cup (60ml) melted coconut oil or melted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (optional)
  • 1/3 cup chopped pecans or walnuts (optional)
  • 1/3 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  2. Make the oat flour: Place 2 cups (180g) of rolled oats in your food processor or blender. Pulse for about 30 seconds until the oats turn into a fine powder that looks like whole wheat flour. Be careful not to over-process. Set aside in a medium bowl.
  3. Mix the dry ingredients: To the oat flour, add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisk everything together until well combined.
  4. Combine the wet ingredients: In a large bowl, whisk together 1 cup (240g) of plain Greek yogurt, 1 cup (245g) of canned pumpkin puree, 2 large eggs, 1/3 cup (80ml) of maple syrup, 1/4 cup (60ml) of melted coconut oil (cooled slightly), and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
  5. Fold the dry ingredients into the wet: Add the oat flour mixture to the wet ingredients and fold gently with a rubber spatula. Mix just until you no longer see streaks of flour—about 10 to 12 strokes. The batter will be thick and slightly lumpy.
  6. Add your mix-ins (optional): If using chocolate chips, nuts, or dried cranberries, fold them in now. Fold gently to distribute them evenly.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about 3/4 full.
  8. Bake for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 5 minutes. Remove the muffin tin from the oven and let it sit on a cooling rack for about 5 minutes.
  10. Transfer to a cooling rack: Carefully remove the muffins from the tin and place them directly on the cooling rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking to allow the oat flour to absorb liquid. Rotate the muffin tin halfway through baking for even browning. Muffins taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oat muffins, healthy muffins, Greek yogurt muffins, 30-minute recipe, breakfast muffins, pumpkin spice, oat flour muffins

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