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Healthy Greek Yogurt Pumpkin Muffins with Oats

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These Healthy Greek Yogurt Pumpkin Muffins with Oats are a quick and easy 30-minute recipe that combines the warmth of pumpkin spice with the protein-packed goodness of Greek yogurt and oats. Perfect for fall mornings, they are moist, tender, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • 1 cup (120g) all-purpose flour
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 large egg (room temperature)
  • ¼ cup (60ml) vegetable oil (or other neutral oil)
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grind the oats: Place the rolled oats in a blender or food processor. Pulse 10-12 times until they resemble a coarse flour with some small oat pieces remaining. Set aside.
  3. Whisk the dry ingredients: In a large bowl, combine the ground oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, brown sugar, egg, vegetable oil, milk, and vanilla extract until smooth and the brown sugar is fully dissolved.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  6. Let the batter rest: Allow the batter to sit for 5 minutes so the oats can absorb moisture.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Letting the batter rest for 5 minutes helps create taller, more tender muffins. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, Greek yogurt muffins, healthy muffins, oat muffins, fall breakfast, easy muffin recipe

Find it online: https://lumalunch.com/healthy-greek-yogurt-pumpkin-muffins-with-oats-easy-30-min-recipe/