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Greek yogurt pumpkin muffins displayed showcase their moist texture and inviting autumn flavors.

Greek Yogurt Pumpkin Muffins - So Moist!

These Greek Yogurt Pumpkin Muffins are unbelievably moist and delicious, thanks to the addition of Greek yogurt. They're bursting with pumpkin spice flavor and have a tender crumb that will practically melt in your mouth. Perfect for breakfast, brunch, or a delightful snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips optional
  • 1/2 cup chopped nuts optional
  • 1/2 cup dried cranberries optional
  • Pumpkin seeds for topping optional

Equipment

  • 12-cup muffin tin
  • Paper liners (or cooking spray)
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Wooden skewer or toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. If you don't have liners, grease the muffin tin well with cooking spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Make sure everything is well combined.
  3. In a separate bowl, whisk together the pumpkin puree, Greek yogurt, eggs, vegetable oil, and vanilla extract. Whisk until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! A few lumps are okay.
  5. If using, fold in your desired add-ins (chocolate chips, nuts, or dried cranberries).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on your oven, so keep an eye on them.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moist muffins, use room temperature ingredients. Don't overmix the batter – stir until just combined. Store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Consider adding a cream cheese frosting or maple glaze for an extra touch of sweetness.