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Pumpkin Oat Greek Yogurt Muffins

  • Author: Amanda @ Running with Spoons
  • Total Time: 25 mins
  • Yield: 12 muffins 1x


  • 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)


  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
  2. 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.
  3. 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.
  4. 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.


* 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

Keywords: gluten-free muffins, Greek yogurt muffins, healthy, pumpkin, pumpkin muffins, pumpkin oat greek yogurt muffins, recipe,