Easy Pumpkin Muffins With Yogurt



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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.

2 images of healthy pumpkin muffins with text overlay Pumpkin Yogurt Muffins

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.

flat lay of yogurt pumpkin muffins on rack sitting on bench.

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 – brewedespressopour 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.

Pumpkin puree

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.

2 pumpkin muffins with greek yogurt stacked on top of each other.

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.

Top view of Pumpkin coffee muffins surrounded by mini pumpkins and a cup of black coffee.

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.

2 super moist pumpkin muffins stacked atop one another.

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.

fresh pumpkin muffins from scratch resting on rack.

More Cooking With Coffee Recipes

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.

top view of Pumpkin puree muffins

Simple Pumpkin Muffins With Yogurt

Author: Rachel Rodda
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Snack
Cuisine American
Servings 15 muffins
Calories 211 kcal


  • muffin tin


  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ cup melted butter
  • ¾ cup brown sugar
  • ½ cup Greek yogurt or vanilla yogurt
  • 1 tbsp vanilla extract
  • 1 cup pumpkin purée canned or fresh
  • cup brewed coffee cooled
  • ¼ cup milk regular or plant based milk
  • 2 large eggs


  • Preheat oven to 395℉ (200℃/180℃ fan) and line muffin tins with paper liners.
  • In a medium bowl mix flour, baking powder and baking soda. Whisk to combine.
    3 cups all purpose flour, 1 teaspoon baking powder, 2 teaspoon baking soda
  • In a separate large bowl mix melted butter, brown sugar, yogurt, vanilla extract, pumpkin puree, coffee, milk and eggs in a medium sized bowl. Whisk until well combined.
    ½ cup melted butter, ¾ cup brown sugar, ½ cup Greek yogurt, 1 tbsp vanilla extract, 1 cup pumpkin purée, 1/3 cup brewed coffee, ¼ cup milk, 2 large eggs
  • Add dry ingredients to wet ingredients and stir 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.


  1. Be sure to use pumpkin puree and not pumpkin pie filling.
  2. Optional ingredients include chocolate chips, cinnamon and pumpkin spice.
  3. You can freeze the muffins in a zip lock bag for up to 3 months. Defrost in fridge overnight or reheat in microwave for 30 seconds.


Serving: 1muffin | Calories: 211kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 241mg | Potassium: 105mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2774IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have You Tried This Recipe?Leave a comment to let me know how it was!
Photo of author

Rachel Rodda

Founder of Creators of Coffee, Rachel is a passionate coffee lover, SCA member and former barista. Her favorite brewing method is espresso - although cold brew is a close second. She loves to research all things coffee to share with other home baristas what want to make great coffee at home.

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