Greek Yogurt Pumpkin Muffins
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Greek Yogurt Pumpkin Muffins

Submitted by: BD Test Kitchen

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Servings: 12

These muffins are perfect to make ahead and have for on-the-go breakfasts and snacks.


  • 1 c. almond flour, organic
  • 1 c. flour, spelt, whole-grain, organic
  • 1/2 c. coconut sugar, organic
  • 1 tbs. baking powder, aluminum-free
  • 1 tsp. cinnamon, ground, organic
  • 2 egg, omega-3, cage-free, organic
  • 1 c. yogurt, greek, plain, full-fat, plain, organic
  • 1 c. pumpkin puree, 100% pure, canned, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1/4 c. almond milk, unsweetened, organic


Preheat oven to 350ºF. Line 12 muffins cups with paper liners and spray generously with nonstick spray. In a large bowl, combine flour, sugar, baking powder, and cinnamon. In a separate bowl, whisk together the eggs, yogurt, pumpkin, oil, and milk. Add liquid ingredients to dry ingredients, and mix until combined. In a separate bowl, mix together sugar and cinnamon. Spoon batter into muffin tin, filling each cup almost to the top. (Optional: Sprinkle tops with a mixture of coconut sugar and cinnamon.) Bake for 20-25 minutes.