Made without flour, butter, or oil, these Pumpkin Oat Greek Yogurt Muffins make for a deliciously healthy breakfast or snack! And you can whip them up in a blender or food processor in less than 5 minutes!
It finally snowed! Which means it’s finally starting to feel more like the holidays!
I don’t know about you guys, but I had a hard time wrapping my head around the fact that it’s almost the end of November, and that Christmas is just a little over a month away (34 days!!!). My mind was still under the impression that it was somewhere around the middle of September, and I think a lot of that had to do with the fact that we didn’t have any snow on the ground.
We usually have a pretty decent blanket of the white stuff by the end of October, so the fact that we’re almost a month overdue has my brain a little confused…which is possibly why I’m bringing you a pumpkin recipe so late in the game.
Then again, I hear that pumpkin is pretty big on Thanksgiving, and I hear that Thanksgiving is right around the corner for all my American friends! You lucky ducks, you.
I may have mentioned that I was robbed of my Thanksgiving festivities this year? Which means I was robbed of my Thanksgiving feasting? Mmm hmm. With the family moving, we didn’t even know where the casserole dish was, nor was anyone really in the mood to put together a huge dinner after carting boxes around all day.
That being said, I’m more than happy to accept any leftovers that you might have lying around, especially if they involve corn and/or potatoes. I’ll even trade you some pumpkin muffins for them.
What kind of pumpkin muffins, you ask? The kind made without flour, butter, or oil.
The kind that you can grab any time you need a healthy and delicious snack.
The kind you can enjoy with your morning coffee, afternoon tea, and evening… err… beverage of choice.
The kind that are so soft, tender, fluffy, and flavourful, that inappropriate noises aren’t only a possibility — they’re a guarantee.
Pumpkin Oat Greek Yogurt Muffins, friends. Made with pumpkin, oats, and… err… Greek yogurt, in case the title didn’t make that painfully obvious 😉 These are based off my much-loved banana oat Greek yogurt muffins, and offer the same healthy snack muffin qualities for those who might not be the biggest fan of bananas, or who just want something a little more seasonal.
And the best part is that you can whip them up in your blender or food processor, so cleanup is minimal and they come together in a flash! So grab your muffin pan (might I suggest one from Baker’s Secret, which I’ve been using for pretty much my entire baking life?) and whip yourself up a batch to grab ‘n’ go for later. ‘Tis the season!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Pumpkin Oat Greek Yogurt Muffins
- Total Time: 25 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup plain Greek yogurt
- 1 cup canned pumpkin puree
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)*
- 1/2 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)
Instructions
- Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
- Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* be sure to use certified gluten-free oats if you need these to be gluten-free. ** you can easily sub this with brown sugar, and if you want to reduce the amount of more refined sugar, you can use 1/4 cup of sugar with 2-3 Tbsp. of honey or maple syrup. *** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
- Prep Time: 5 mins
- Cook Time: 20 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Double Chocolate Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Chocolate Cherry Greek Yogurt Muffins
Zucchini Oat Greek Yogurt Muffins
Disclaimer: This post is part of the #BakersSecret holiday campaign and sponsored by World Kitchen. While I did receive free product and compensation for my time, all thoughts and opinions are my own. Lots of love for showing love to the brands that help support Spoons!
I appreciate the attempt at a healthier version of muffins, however these were very bland. I did not realize I didn’t have any chocolate chips until after I started making them so that may be part of the reason mine had no flavor as these muffins must rely on the chocolate chips for sweetness. I think adding maple syrup or honey would help. I also think they need a bit of salt. Since most baked goods do include salt I thought it was a bit weird that wasn’t included and think it would help with the blandness.
How much pumpkin do you use? You say 1 can but is it a small can?
A bit of a gummy/ off-putting texture. Not a hit for me and likely won’t make again, but appreciate the attempt at a “healthier” muffin.
These are delicious! And super easy to make! Will definitely be making them again 😊
Do you think it would be possible to use blackstrap molasses in this recipe?
These were good,but I found very dense……….perhaps because my muffin recipes never exceed 1 one-half cups of nongluten flour……..can I lesson the oats to make these lighter……..also, I was thinking that maybe I mixed the oats too long which made the dough paste-like consistency!……used less sugar, also! What do you think? Thanks!
These were sooo good! I used 1/4 cup of coconut palm sugar and 2 tablespoons of maple syrup. I also added raisins instead of chocolate chips as I wanted to make these for my toddler. He also loved them! Only thing I found is that I needed to bake them for closer to 22-23 min.
This is a recipe I constantly come back to! So yummy and I don’t feel guilty eating these as a quick breakfast or snack when I am on the go. Great idea to sub the choc chips for raisins. I will definitely be doing that next time!
Just made these,they’re amazing and my toddler loves them. Didn’t put any sugar in just a little bit of honey.☺
These are so easy and delicious!
Once piece of feedback though, they could use a small amount of salt (maybe just 1/8 tsp?)
Thanks for the awesome recipe!
Oh and I used some pumpkin pie spice in addition to the cinnamon and it worked great
Great muffin without guilt! I will make again and add some more cinnamon and perhaps another spice too.
loved!
I had some extra Greek yogurt I was trying to use up and didn’t have any bananas, which is a common pairing when making muffins, so I was excited to find this recipe with pumpkin!
Loved how simple it was to make, and it made for a great breakfast or snack. It also froze well, just defrosted in the fridge and heated up in the microwave. I just made my second batch today, but this time used a bit more cinnamon as well as more special dark chocolate chips. Excellent recipe, thanks for sharing!
I’m so glad you enjoyed them, Laura! Thanks so much for taking the time to leave such a helpful review 🙂
thanks for letting me know they could be frozen!