Pumpkin Chocolate Chip Greek Yogurt Muffins: Cozy Mornings Made Easy
We’re in full Fall mode over here, and one of my favorite ways to celebrate cozy season is with baking. There’s something about the smell of pumpkin, apple or cinnamon wafting through the house that just makes everything feel… magical. These Pumpkin Chocolate Chip Greek Yogurt Muffins are my new go-to. Soft, slightly sweet, and just the right touch of chocolate. Plus, with 4g of protein per muffin, they’re practically a breakfast win!
I made mine in muffin liners, but next time I’d skip the liners and just grease the pan since they stuck a little, but the flavor is perfection.
Pumpkin Chocolate Chip Greek Yogurt Muffins
150 calories | 4g protein per muffin
Ingredients:
- 1 cup pumpkin purée
- ½ cup plain or vanilla Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup or honey
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and lightly grease a muffin pan.
- In a large bowl, whisk together pumpkin, Greek yogurt, eggs, maple syrup (or honey), brown sugar, and vanilla.
- Add in flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir until just combined.
- Fold in chocolate chips.
- Divide the batter evenly into the muffin pan.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Let cool slightly and enjoy!
I love pairing these muffins with a cup of coffee or tea. The kids loved to both make them with me and enjoy them after as a treat! They’re easy and delicious.
