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Healthy Greek Yogurt Pumpkin Muffins: Easy No Sugar Recipe

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These Healthy Greek Yogurt Pumpkin Muffins are tender, moist, and naturally sweetened with banana and maple syrup. They are the perfect guilt-free fall breakfast or snack, ready in under 30 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour or all-purpose flour
  • 1 cup (240g) 100% pure pumpkin puree
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1 medium ripe banana, mashed (about ½ cup / 120g)
  • ⅓ cup (80ml) pure maple syrup or honey
  • 2 large eggs, room temperature
  • ¼ cup (60ml) coconut oil or unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup optional mix-ins (dark chocolate chips, chopped pecans, or dried cranberries)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. In a medium bowl, mash the banana until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. In the same bowl used for the banana, whisk together the pumpkin puree, Greek yogurt, mashed banana, maple syrup, eggs, melted coconut oil (warm, not hot), and vanilla extract until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. If using, fold in optional mix-ins (e.g., dark chocolate chips) with 3-4 gentle folds.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Measure flour correctly by fluffing, spooning, and leveling. Muffins taste even better on day two. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

Keywords: healthy pumpkin muffins, no sugar muffins, Greek yogurt muffins, easy pumpkin recipe, fall breakfast, gluten-free option, vegan option

Find it online: https://rowanrecipes.com/healthy-greek-yogurt-pumpkin-muffins-easy-no-sugar-recipe/