Name: Pumpkin Oat Greek Yogurt Muffins
Prep time: 5 min
Cook time: PT-487124H17M54S
Total time: PT-487124H17M54S
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; 1 cup canned pumpkin puree; 2 large eggs; 2 cups rolled oats (old-fashioned or quick); ½ cup coconut palm sugar (or brown sugar); 1½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; ½ cup chocolate chips (mini or regular); Optional toppings: additional chocolate chips or pumpkin seeds

Why You’ll Love This Recipe

I love how these muffins come together in a blender—easy prep, easy cleanup. The oats provide a hearty texture and fiber, while Greek yogurt adds protein and keeps them super moist without needing oil or butter. The pumpkin puree brings in those cozy fall notes, and the chocolate chips give each bite a little sweet pop. These muffins are naturally gluten-free, and with no refined flour, they’re a great option when I want something comforting but not heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup plain Greek yogurt
1 cup canned pumpkin puree
2 large eggs
2 cups rolled oats (old-fashioned or quick)
½ cup coconut palm sugar (or brown sugar)
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup chocolate chips, mini or regular
Optional toppings: additional chocolate chips or pumpkin seeds

Directions

I preheat the oven to 400°F (200°C) and prepare a muffin pan by lightly spraying it with cooking spray or lining it with paper liners sprayed with a little oil to prevent sticking.
In a blender or food processor, I combine all the ingredients except for the chocolate chips. I blend on high for about 2–3 minutes, until the oats are broken down and the batter is smooth and creamy.
I stir in the chocolate chips by hand to keep them intact.
I pour the batter into the prepared muffin cups, filling each one about ¾ full.
If I want an extra touch, I sprinkle the tops with more chocolate chips or pumpkin seeds for added texture and visual appeal.
I bake the muffins for 15–18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for about 10 minutes before removing them to cool completely on a wire rack.

Servings and timing

Servings: 12 muffins
Prep Time: 5 minutes
Cooking Time: 15–18 minutes
Total Time: 20–23 minutes
Calories per muffin: ~150 kcal

Variations

Sometimes I mix in chopped walnuts or pecans for extra crunch, or use white chocolate chips for a fun twist. When I want to cut down on sugar, I use just 1/3 cup of coconut sugar and add a few extra chocolate chips for balance. If I’m feeling bold, I stir in a little extra cinnamon, nutmeg, or pumpkin pie spice to boost the fall flavor. And for a protein-packed version, I sometimes add a scoop of vanilla protein powder and adjust the oats slightly.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze beautifully—I wrap them individually and freeze for up to 2 months. When I want to reheat one, I pop it in the microwave for about 15 seconds to bring back that soft, fresh-baked texture.

FAQs

Can I use flavored Greek yogurt?

I prefer using plain Greek yogurt to control the sweetness and flavor, but vanilla yogurt works if I want a little extra sweetness and a hint of vanilla.

Can I make this recipe dairy-free?

Yes, I swap the Greek yogurt for a dairy-free yogurt alternative, and use dairy-free chocolate chips. The texture might be slightly different, but they still bake up well.

Are these muffins suitable for toddlers?

Definitely. These muffins are made with wholesome ingredients and lower in sugar, making them a great snack for kids. I sometimes skip the chocolate chips or replace them with raisins.

Can I skip the blender and mix by hand?

It’s possible, but the texture will be more rustic since the oats won’t be broken down. The blender helps create a smoother, muffin-like batter.

What’s the best way to prevent sticking to liners?

I lightly spray the inside of the paper liners with cooking spray. This keeps the muffins from sticking and tearing when I peel them.

Conclusion

Pumpkin oat Greek yogurt muffins are a quick, healthy, and delicious way to enjoy a little taste of fall without the heaviness of traditional baked goods. Packed with fiber, protein, and just enough sweetness, they’re one of my favorite go-to recipes for breakfast, snacks, or meal prep. With just a few ingredients and a blender, I can have a fresh batch ready in under 25 minutes—and they never last long in my kitchen.