Greek Yogurt Pumpkin Muffins — Recipes Using One Cup Of Pumpkin (Easy)

Recipes Using One Cup Of Pumpkin — a cozy, protein-forward muffin you’ll make again and again

Recipes Using One Cup Of Pumpkin kick off this recipe because, honestly, single-cup pumpkin hacks are lifesavers. Got a lonely cup of pumpkin puree in the fridge? Turn it into a batch of moist, tangy Greek Yogurt Pumpkin Muffins that double as breakfast, snack, or a light dessert.

These muffins are tender, slightly tangy from the Greek yogurt, and loaded with warm spice. They require one bowl, no mixer, and standard pantry staples. Ready? Let’s bake.

What makes this recipe so irresistible?

Why do these muffins disappear faster than you can say “pumpkin spice”?

• Texture: Greek yogurt + pumpkin = moist, tender crumb that stays soft for days.
• Balance: The yogurt adds tang to cut the sweetness and deepens flavor.
• Nutrition: You get more protein than a typical muffin, so they actually fill you up.
• Ease: One bowl. No fancy tools. No drama.

Bold tip: Use plain Greek yogurt (not flavored) to control sweetness and avoid a gummy crumb.

Ingredients (with short descriptions)

• 1 cup pumpkin puree — the star; not pumpkin pie filling.
• 1 cup plain Greek yogurt (2% or whole) — adds moisture, protein, and a subtle tang.
• 2 large eggs — structure and lift.
• 1/3 cup honey or maple syrup — natural sweetener; adjust to taste.
• 1/4 cup packed light brown sugar — warms the flavor and helps with browning.
• 1/4 cup vegetable oil (or melted coconut oil) — keeps muffins soft.
• 1 tsp vanilla extract — rounds the flavors.
• 1 3/4 cups all-purpose flour — or try half whole wheat for more fiber.
• 1 tsp baking soda — lift and lightness.
• 1 tsp baking powder — helps an even rise.
• 1 1/2 tsp ground cinnamon — cozy warmth.
• 1/2 tsp ground nutmeg — earthy spice.
• 1/4 tsp ground cloves — a tiny pinch goes a long way.
• 1/4 tsp salt — balances sweetness.

Short note: Want to keep these in the “fresh pumpkin” category? Try them with roasted, pureed fresh pumpkin as part of your Fresh Pumpkin Recipes Healthy rotation.

Quick science — why this works

Greek yogurt brings acid (hello, baking soda reaction) and fats that tenderize crumb without heavy oil. Pumpkin contributes moisture and soluble fiber, which helps the crumb stay soft even after cooling. The double leaveners (baking soda + powder) give reliable rise even with the denser pumpkin + yogurt combo.

Step-by-step — the easy how-to

1. Preheat & prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Mix wet stuff: In a large bowl, whisk 1 cup pumpkin puree, 1 cup Greek yogurt, 2 eggs, 1/3 cup honey, 1/4 cup brown sugar, 1/4 cup oil, and 1 tsp vanilla until smooth.
3. Mix dry stuff: In a medium bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt.
4. Combine: Add dry ingredients to wet. Fold gently with a spatula until just combined. Do not overmix. Lumps = OK.
5. Fill tins: Divide batter into muffin cups, about 3/4 full.
6. Bake: Bake 18–22 minutes until a toothpick comes out clean or with a few moist crumbs. Let cool 5 minutes in pan, then transfer to a rack.
7. Serve: Enjoy warm, or cool completely and store.

Bold tip: Don’t overmix—fold until the streaks of flour disappear. Overmixing makes muffins tough.

The story behind the recipe

I created this in that “leftover pumpkin + Greek yogurt” moment. I wanted something wholesome—not too sweet—but comforting enough to pass for a treat. The first batch stayed soft for days; the second vanished. Turns out, when you combine pumpkin and yogurt the right way, you conjure bakery vibes without the butter-and-sugar guilt.

Pro tips for the best outcome

• Room-temp eggs & yogurt mix more evenly and give better rise.
• Spoon and level your flour to avoid dense muffins.
• Rest batter 3–5 minutes if it seems too thick—flour hydrates and coconut-butter swaps settle.
• Test early. Ovens vary. Start checking at 16 minutes.
• For taller domes: Give batter a quick 5-minute rest, then bake immediately.
  Bold tip: Swap half the all-purpose flour for whole wheat for more fiber, but expect slightly denser muffins.

Variations to try (easy riffs)

• Nut & crunch: Fold in 1/2 cup chopped walnuts or pecans. Great with coffee.
• Chocolate chip: Add 1/2 cup dark chocolate chips for a treat.
• Oat boost: Replace 1/2 cup flour with rolled oats (pulse briefly in food processor).
• Maple-cinnamon glaze: Mix powdered sugar with maple syrup and a little milk; drizzle. That turns these into a Pumpkin Yogurt Dessert that still feels lighter.
• Fruit fold-ins: Toss in 1/2 cup chopped apples or dried cranberries.
• Spice swap: Use pumpkin pie spice instead of separate spices for convenience.

Best way to serve

Pair a warm muffin with a dollop of Greek yogurt and a drizzle of honey for a lovely breakfast. Or serve with a mug of black coffee or chai. For a light dessert, top with a spoonful of vanilla yogurt and a sprinkle of cinnamon—instant Greek Yogurt Dessert Recipes Healthy vibes.

Storage & make-ahead

• Room temp: Airtight container, 2–3 days.
• Fridge: Up to 1 week—bring to room temp before serving for best texture.
• Freeze: Cool completely, then freeze in a single layer on a tray. Transfer to bag once firm; freeze up to 2 months. Thaw at room temp or microwave 15–20 seconds.
  Quick tip: If muffins dry out, microwave with a damp paper towel for 10–12 seconds to revive.

Common mistakes & how to avoid them

• Using pumpkin pie filling instead of puree: pie filling includes added sugar/spices and changes texture—use plain puree.
• Overmixing batter: stiff muffins. Fold gently.
• Underbaking: gummy center. Test with a toothpick.
• Measuring errors: spoon and level flour to avoid dryness.

FAQs

Nutritional notes

These muffins deliver protein from the Greek yogurt and eggs, fiber from pumpkin, and a lower-fat profile than many bakery muffins. If you want lower sugar, reduce the added sweetener by ¼ and add a splash of vanilla or a pinch more spice.

Why this fits into healthy baking

This recipe sits squarely in Healthy Pumpkin Baking territory—less oil, added protein, and real food ingredients. It also works for Recipes With Pumpkin Puree Healthy meal plans and provides a simple template for more nutritious swaps.

Final thoughts

These Greek Yogurt Pumpkin Muffins use Recipes Using One Cup Of Pumpkin to create an easy, nourishing, and delicious batch that fits into busy mornings, snack boxes, or evening sweet cravings. They qualify as a Pumpkin Pie Muffins Healthy option when you want that cozy fall flavor without an entire pie. Whether you call them breakfast, snack, or a light Pumpkin Yogurt Dessert, they’ll earn a permanent spot in your rotation.

So—got a can of pumpkin and a tub of yogurt? You know what to do. Bake a batch, stash a few in the freezer, and enjoy the smell of fall wafting through your kitchen. FYI: the second batch disappears even faster.

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