There is no better way to enjoy Fall flavors at breakfast (or as a snack) than with tasty moist muffins with pumpkin.
And best of all, you can whip up a batch of these easy pumpkin muffins with yogurt in less than 30 minutes.
With a delightful pumpkin flavor and moist texture, these homemade pumpkin muffins are one of my favorite muffins to bake at home.
Why These Are The Best Pumpkin Muffins For Coffee Lovers
There are countless pumpkin muffins recipes to choose from, so I wanted this recipe to be a little different.
Considering my love of all things coffee, naturally coffee is the ingredient I decided to add to the mix.
So in addition to pumpkin puree and yogurt, these quick pumpkin muffins also have a healthy serving of brewed coffee too.
Don’t worry, the coffee flavor isn’t overwhelming and my kids love them too.
What You Need To Make Easy Pumpkin Muffins With Yogurt
All you need to make our pumpkin greek yogurt muffins is one or two muffin or cupcake trays, two mixing bowls, measuring cups and spoons and a spatula.
The speed and simplicity of muffin recipes is one of the reasons I love baking them!
To have perfect snack sized treats baked in under 30 minutes makes them irresistible – and a great recipe for beginner bakers.
Healthy Pumpkin Muffins With Yogurt Ingredients And Substitutions
These healthy easy pumpkin muffins from scratch include common ingredients found in most pantries.
It is a simple pumpkin muffin recipe and while you can modify it and add extra spices and toppings (which we share further on), they really are great as they are.
Which type of yogurt?
I have used greek yogurt in this recipe, but vanilla yogurt works just as well.
If you use vanilla yogurt, you may want to reduce the amount of vanilla extract in your muffin batter.
What type of coffee?
I often use cold brew coffee in my coffee baking recipes as it is already cold and I often have it ready in the refrigerator.
But really any type of coffee will work just fine – brewed, espresso, pour over, french press, stove top, even instant.
My only tip if using espresso or stove top coffee is to lengthen a shot with water otherwise your muffins will have an overly strong coffee flavor.
Just remember to let the brewed coffee cool slightly before adding to your batter.
The recipe calls for pumpkin puree. You can make pumpkin muffins with canned pumpkin or fresh pumpkin puree. It doesn’t really matter and the result will be the same.
The only thing I would say is to ensure you buy 100% pumpkin puree and not pumpkin pie filling. Pumpkin puree is perfect for all your Fall pumpkin recipes like my pumpkin spice latte or even these baked pumpkin custards.
How To Make Pumpkin Muffins With Greek Yogurt
Before you start, pre-heat your oven to 395 F (200 C / 180 C fan forced).
If you need to brew some coffee, do that first to allow time for it to cool down.
Melt your butter too, so it has cooled slightly before adding to your eggs.
Step 1 – Mix the dry ingredients
In a medium sized bowl, combine the flour, baking powder and baking soda.
Give it a quick whisk to ensure there are no lumps and to ensure the ingredients are well combined.
Step 2 – Mix the wet ingredients
In a large bowl, add the melted butter, sugar, yogurt, vanilla extract, pumpkin puree, coffee, milk and eggs. Mix well.
Step 3 – Combine ingredients together
Now add the dry ingredients to the wet ingredients and mix lightly until just combined.
Use a light touch and don’t overmix.
Step 4 – Bake Your pumpkin latte muffins
Place muffin cases into the tray and use an icecream scoop or tablespoon to scoop the batter into the cases.
The mix makes around 15 medium sized muffins. If you only want to bake one tray of large muffins, you will need to use a jumbo muffin tray.
If you prefer to make 18 smaller muffins, use cupcake cases and fill to 1/2 full.
Place the muffin trays in the pre-heated oven and bake for 18-22 minutes. Tops will be firm and slightly cracked when ready and a toothpick will come out clean.
Remove from the oven and cool in the tray for 5 minutes before removing onto a cooling rack.
Enjoy warm or store in an airtight container for up to 5 days.
Pumpkin Muffin Recipe Variations
These simple pumpkin muffins are delicious as they are, but you can modify the recipe quite easily.
Here are some different ways you can vary my pumpkin muffins easy recipe.
Add 1/2 cup of chocolate chips once you have combined the dry and wet ingredients for sweet pumpkin choc chip muffins.
If you love to bake aromatic Fall muffins, add a teaspoon of pumpkin pie spice and/or cinnamon to the dry ingredients.
For pumpkin coffee cake muffins, combine 1 tablespoon of sugar with 1 teaspoon of cinnamon and sprinkle over your muffins once in the liners in the tray, before baking.
Frequently Asked Questions
How much pumpkin puree is in a 15 oz can?
A regular 15 oz can of pumpkin puree is equivalent to almost two cups.
So one can of pureed pumpkin is enough for two batches of these greek yogurt pumpkin muffins or one batch plus a few delicious pumpkin spice latte drinks!
Can I use pumpkin pie filling?
I don’t recommend using pumpkin pie filling. This easy recipe for pumpkin muffins is best made with simple pumpkin puree.
Pumpkin pie filling has sweetener and spices added which will change the texture and flavor of these canned pumpkin muffins.
More Cooking With Coffee Recipes
- Cold brew coffee waffles
- Chocolate coffee granola
- Cold brew in a french press
- Mocha choc chip muffins
- Mocha fudge truffle balls
Find more recipes for cooking with coffee here or browse all our coffee recipes.
If you want to make great coffee at home, read about the best coffee beans here.
Simple pumpkin muffins with yogurt
These delicious pumpkin muffins with pumpkin puree and yogurt are super moist and quick and easy to make. Perfect for breakfast or a snack on the go.
- 3 cups of all purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- ½ cup of melted butter
- ¾ cup of brown sugar
- ½ cup of Greek yogurt (you can also use vanilla yogurt)
- 1 tbsp vanilla extract
- 1 cup of pumpkin purée (canned or fresh)
- 1/3 cup of brewed coffee
- ¼ cup of milk (regular or plant based milk)
- 2 eggs
- Preheat oven to 395 F (200 C/ 180 C fan forced) and line muffin tin with paper liners.
- In a medium bowl mix flour, baking powder and baking soda. Stir to combine.
- In a large bowl mix melted butter, brown sugar, yogurt, vanilla extract, pumpkin puree, coffee, milk and eggs in a medium sized bowl. Whisk until mixed and combined well.
- Add dry ingredients to wet ingredients and mix to combine.
- Scoop batter into the muffin liners. Fill to ¾ way full for best results. Filling more will create possible spillage, and filling too little will create smaller muffins.
- Place in middle of oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm and have slightly cracked when muffins are completely cooked.
- Remove from oven and allow to cool on a cooling rack.
- Enjoy warm or store in an airtight container for 4 to 5 days.
- Alternatively, freeze in a zip lock bag for up to 3 months. Defrost in fridge overnight or reheat in microwave for 30 seconds.
1. Be sure to use pumpkin puree and not pumpkin pie filling.
2. Optional ingredients include chocolate chips, cinnamon and pumpkin spice.
Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 267mgCarbohydrates: 30gFiber: 1gSugar: 10gProtein: 5g
Please note that nutrition information is a computer generated estimate and should not be interpreted as a dietitian's advice. Values can vary greatly among brands, amounts and ingredients used.