Healthy Pumpkin Muffins Recipe

These healthy pumpkin muffins are moist, spiced, and perfect for fall—plus they use Greek yogurt for extra protein.

10 min Serves 12 Medium American

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These healthier pumpkin muffins get their moisture from Greek yogurt and pumpkin puree, with just a touch of olive oil. A clever two-temperature baking method gives them tall, bakery-style domes. They're packed with warm spices like cinnamon, nutmeg, and ginger for a cozy autumn treat.

Directions

Start by whisking together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. Set aside.

In a separate larger bowl, mix the pumpkin puree, eggs, Greek yogurt, olive oil, and milk until well blended.

Slowly incorporate the dry mixture into the wet ingredients, stirring only until no dry streaks remain. The batter should be quite thick.

Cover the bowl with a clean kitchen towel and let it sit for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).

To get tall bakery-style tops, line a 12-cup muffin tin with only 6 liners, placing them in alternating cups. Grease the liners with nonstick spray to prevent sticking. Scoop 6 to 8 heaping tablespoons of batter into each lined cup. If you like, scatter pumpkin seeds on top. Bake one pan in the center of the oven at 425°F for 7 minutes. Without removing the pan, lower the oven temperature to 350°F and continue baking for 13 to 16 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan. For the remaining batter, reheat the oven to 425°F and repeat the process.