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Wholesome Greek Yogurt Pumpkin Muffins (No Refined Sugar)

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Tender, moist pumpkin muffins sweetened with maple syrup and coconut sugar, made with Greek yogurt for protein and incredible texture. No refined sugar, no sacrifice—just a genuinely delicious breakfast treat that tastes like fall.

Ingredients

Scale
  • 1 cup (245g) pumpkin purée (100% pure, not pumpkin pie filling)
  • 1/2 cup (120g) Greek yogurt (full-fat or 2%)
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (40g) coconut sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) coconut oil, melted (refined or unrefined)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) whole wheat flour (white whole wheat or all-purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • Optional: 1/2 cup dark chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  2. In a large bowl, whisk together pumpkin purée, Greek yogurt, maple syrup, coconut sugar, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  3. In a separate medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  5. If using, fold in optional mix-ins (chocolate chips, nuts, or dried fruit).
  6. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. A 1/4-cup ice cream scoop works well.
  7. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back lightly.
  8. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Serve warm or at room temperature. Enjoy plain or with butter or honey.

Notes

For extra domed tops, let batter rest 10 minutes before baking. Muffins taste even better the next day as flavors meld. Freeze for up to 3 months. Do not overmix—a few lumps are fine. Use room temperature ingredients for best texture.

Nutrition

Keywords: pumpkin muffins, Greek yogurt muffins, no refined sugar, healthy pumpkin muffins, fall breakfast, whole wheat muffins, maple syrup muffins

Find it online: https://leilameals.com/wholesome-greek-yogurt-pumpkin-muffins-no-refined-sugar/