Why You’ll Love This Recipe
If you’re a fan of pumpkin-flavored treats but want something healthier, these muffins are the perfect solution. They combine the warmth of pumpkin with the creaminess of Greek yogurt and the hearty texture of oats, all without any refined flour, butter, or oil. The result? A soft, tender, and flavorful muffin that’s perfect for breakfast, snacks, or dessert. Plus, they come together in a flash using a blender or food processor!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1 cup plain Greek yogurt
-
1 cup canned pumpkin puree
-
2 eggs
-
2 cups rolled oats (old-fashioned or quick)
-
½ cup coconut palm sugar
-
1½ tsp. baking powder
-
½ tsp. baking soda
-
1 tsp. cinnamon
-
1 tsp. vanilla extract
-
½ cup chocolate chips (mini or regular)
-
Pumpkin seeds or additional chocolate chips for topping (optional)
Directions
-
Preheat your oven to 400°F and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners.
-
In a blender or food processor, combine all ingredients except for chocolate chips. Process on high for 2-3 minutes until the oats are broken down, and the batter is smooth and creamy.
-
Stir in the chocolate chips by hand.
-
Pour the batter into the muffin pan, filling each cavity about ¾ full. Top with pumpkin seeds or more chocolate chips, if desired.
-
Bake for 15-18 minutes until the tops are set and a toothpick inserted comes out clean. Let the muffins cool for about 10 minutes before removing from the pan.
Servings and Timing
-
Servings: 12 muffins
-
Prep Time: 5 minutes
-
Cook Time: 20 minutes
Variations
-
Gluten-Free: Use certified gluten-free oats to make these muffins gluten-free.
-
Sugar Alternatives: You can substitute coconut palm sugar with brown sugar or use honey or maple syrup to reduce refined sugar.
-
Add-ins: Feel free to add walnuts, pecans, or dried cranberries for extra texture and flavor.
Storage/Reheating
Store these muffins in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months. Reheat in the microwave for about 15-20 seconds or in the oven at 350°F for 5-7 minutes.
FAQs
Can I use a different type of yogurt?
Yes, you can use any yogurt of your choice, but Greek yogurt provides a creamier texture and higher protein content.
Are these muffins suitable for people with dairy allergies?
No, these muffins contain Greek yogurt, which is dairy-based. You could try a dairy-free yogurt substitute, but the texture and flavor may differ.
Can I make these muffins without eggs?
Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats; just note that the texture may be slightly different. Quick oats tend to blend into a smoother batter.
How do I prevent these muffins from sticking to paper liners?
Spray the paper liners with cooking spray before adding the batter to prevent sticking.
How can I make these muffins less sweet?
You can reduce the amount of sugar or substitute with a natural sweetener like stevia or monk fruit.
Can I add other spices like nutmeg or ginger?
Absolutely! Feel free to add a pinch of nutmeg or ginger for a more complex flavor profile.
How can I make these muffins more savory?
You can omit the sugar and chocolate chips, adding savory spices like thyme or rosemary, and even incorporating cheese.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, just be sure it’s well-cooked and smooth.
How do I know when the muffins are done?
Test the muffins by inserting a toothpick into the center. If it comes out clean, they’re done.
Conclusion
These Pumpkin Oat Greek Yogurt Muffins are the perfect way to indulge in a healthy treat without the guilt. They’re easy to make, packed with nutrients, and incredibly versatile. Whether you’re enjoying them for breakfast or as an afternoon snack, these muffins will quickly become a fall favorite!
Print
Pumpkin Oat Greek Yogurt Muffins
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Oatmeal Muffins are the perfect fall-inspired treat, combining the warm flavors of pumpkin and chocolate with wholesome oats for a healthy snack or breakfast. Made with simple, nutritious ingredients, these muffins are easy to make, freezer-friendly, and ideal for on-the-go enjoyment. Packed with fiber, healthy fats, and a touch of sweetness, these pumpkin chocolate chip muffins will satisfy your cravings while keeping you fueled. Enjoy them fresh, store for later, or customize the recipe with your favorite add-ins for the ultimate fall comfort food.
Ingredients
1 1/2 cups rolled oats
1/2 cup canned pumpkin puree
1/2 cup maple syrup (or honey/agave)
2 large eggs
1/2 cup milk (or dairy-free milk)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
Instructions
-
Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
-
In a large bowl, mix together oats, pumpkin puree, maple syrup, eggs, milk, pumpkin pie spice, baking powder, baking soda, and salt.
-
Stir in chocolate chips until evenly distributed.
-
Scoop the batter into the muffin tin, filling each cup about 3/4 full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
-
You can add nuts like walnuts or pecans for extra texture.
-
For a banana version, swap the pumpkin puree with ripe mashed bananas.
-
For added nutrition, try incorporating chia or flax seeds.
-
These muffins are freezer-friendly and can be stored for up to 6 months.
Your email address will not be published. Required fields are marked *